Caprese dip is a warm, cheesy party favorite that brings together roasted cherry tomatoes, basil, garlic, and three kinds of cheese for a gooey, shareable appetizer. It’s easy to make ahead and perfect for dipping with crusty bread, chips, or crackers — and if you love dips, try this caramel apple cheesecake dip for a sweet option at your next gathering.
Why You’ll Love This Recipe
This dip blends roasted tomatoes and pesto with creamy cheeses for bright, comforting flavor. It’s simple to assemble, bakes in one dish, and always disappears fast at parties. The fresh basil finish keeps it light and summery.
Recipe Card
Preheat oven to 400°F and place rack in the middle. Roast 1 cup whole cherry tomatoes tossed with olive oil, pesto, minced garlic, red pepper flakes, salt, and pepper for 15 minutes in a 2-quart baking dish or cast iron skillet. While tomatoes roast, stir together sour cream and fresh basil, then fold in mozzarella chunks, shredded provolone, and grated parmesan. Combine cheese mixture with roasted tomatoes, top with halved cherry tomatoes, and bake 20 more minutes until bubbly and golden. Finish with fresh basil and serve with crusty bread, crackers, or tortilla chips.
How To Make This Recipe
Ingredients :
2 cups cherry tomatoes, 1 Tablespoon olive oil, 2 Tablespoons basil pesto (homemade or store bought), 5 cloves garlic (minced), Kosher salt and black pepper to taste, 1 cup sour cream, 1/2 cup fresh chopped basil, 8 ounces low-moisture mozzarella cheese (cut into chunks), 8 ounces shredded provolone cheese, ¼ cup freshly grated parmesan cheese, crusty bread, crackers, or tortilla chips for serving
What Type Of Ingredients Should I Use
Choose ripe, firm cherry tomatoes for the best roast flavor. Use low-moisture mozzarella so the dip isn’t too watery. Fresh basil is ideal; dried basil won’t give the same bright finish. If using frozen tomatoes, thaw and pat dry to remove excess liquid. For store-bought pesto, pick one with good olive oil and fresh basil flavor.
Directions :
Preheat oven to 400°F and adjust the oven rack to the middle position.
Add 1 cup of whole cherry tomatoes to the bottom of a 2 quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, red pepper flakes, and salt and pepper to taste. Toss to coat the tomatoes. Bake for 15 minutes.
While they’re roasting, stir together the sour cream and basil. Add the fresh mozzarella, provolone, and parmesan.
When the tomatoes are done, add the cheese mixture to the roasted tomatoes and toss to combine. Cut the remaining cup of tomatoes in half and arrange them on top of the cheese.
Bake for another 20 minutes, until the cheese is melted, top is slightly golden, and edges are bubbling. Top with fresh basil just before serving (not sooner). Serve with your favorite bread, chips, or crackers.
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How To Serve This Recipe
Serve hot straight from the baking dish with slices of crusty bread, crackers, or tortilla chips. For a party, place on a trivet and provide small plates and spoons for scooping. A drizzle of balsamic glaze right before serving adds a nice sweet-acid contrast.
How To Store This Recipe
Cool completely, then cover and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through, about 10–15 minutes, or microwave in short bursts until hot, stirring occasionally. Texture is best served fresh, but reheating works well.
Helpful Tips For This Recipe
Use low-moisture mozzarella so the dip stays thick, and cut it into chunks for melty pockets. Pat any thawed tomatoes dry to prevent a watery dip. Don’t add fresh basil before baking — it loses color and flavor; add it right before serving. For pairing ideas and other seasonal dishes, see this savory autumn sausage pasta squash recipe for a heartier menu.
Variations
- Swap provolone for fontina or gouda for a different melt and flavor.
- Add chopped roasted red peppers or artichoke hearts for extra texture.
- Use burrata on top instead of mozzarella for a creamy center.
- Stir in cooked, crumbled Italian sausage for a meaty version.
- Finish with a balsamic reduction for a sweet-tangy glaze.
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FAQs
Q: Can I make this dip ahead of time?
A: Yes. Assemble up to the point before the final bake, cover, and refrigerate for up to 24 hours. Bake as directed before serving.
Q: Can I use regular mozzarella instead of low-moisture mozzarella?
A: Regular (high-moisture) mozzarella will add more liquid and can make the dip looser. If using it, pat slices dry and drain extra moisture.
Q: Is this dip freezer-friendly?
A: I don’t recommend freezing the baked dip — the texture changes. You can freeze the cheese mixture separately, but fresh tomatoes roast best from fresh.
Q: How spicy is this dip?
A: Spiciness comes from the red pepper flakes. Start with a pinch and adjust to taste.
Conclusion
For more Caprese-style dip ideas, check out this version at Cold Caprese Dip with Tomatoes, Mozzarella & Basil – Best Appetizers and another easy take at Caprese Dip. Both offer helpful variations and serving suggestions to inspire your next appetizer spread.
Caprese Dip
Ingredients
Method
- Preheat oven to 400°F and adjust the oven rack to the middle position.
- Add 1 cup of whole cherry tomatoes to the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, red pepper flakes, and salt and pepper to taste. Toss to coat the tomatoes.
- Bake for 15 minutes.
- While the tomatoes are roasting, stir together the sour cream and fresh basil. Add the mozzarella, provolone, and parmesan cheeses.
- Once the tomatoes are done roasting, add the cheese mixture to the roasted tomatoes and toss to combine.
- Cut the remaining cup of tomatoes in half and arrange them on top of the cheese mixture.
- Bake for another 20 minutes until the cheese is melted, the top is slightly golden, and the edges are bubbling.
- Top with fresh basil just before serving.
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