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This Caprese dip is going to become your new favorites appetizer. It’s a perfect warm summer dip thanks to the fresh basil and tomatoes. You can’t beat the warm, cheesy, texture, and delicious taste. Serve it with crusty bread or crackers for serving.

caprese dip
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The best kind of dips are cheese and gooey. Just the right amount of stringy cheese, but packed with lots of flavor. This hot caprese dip is exactly that.

I am an appetizer LOVER. All caps necessary because I could live off appetizers. My family jokes every year around the holidays that we could totally skip the whole fancy dinner eat apps the entire night. This is the ultimate easy party dip.

Why You’ll Love this Caprese Dip

  • Packed with summer flavors (juicy tomatoes!)
  • Just like the traditional Caprese salad—but with melty cheese
  • Great appetizer for summer parties
  • Colorful and fresh
  • Always a crowd pleaser
  • Easy to make
  • No fancy ingredients!

Love Caprese? Try this burrata Caprese next!

Ingredients You Need

Here are the fresh ingredients for this easy dip recipe. Jump to recipe for exact measurements.

  • Sour cream: adds smooth texture for the creamiest dip.
  • Salt and black pepper to taste
  • Basil pesto: you can use store-bought pesto or homemade pesto.
  • Fresh mozzarella cheese: cut them into thick slices then into cubes. You can use mozzarella balls instead.
  • Parmesan cheese: freshly grated is best for ultimate melting.
  • Fresh basil: chop them up and then top the hot dip with fresh basil leaves at the end. It’s a great way to use up garden basil!
  • Fresh tomatoes: both grape tomatoes and cherry tomatoes work.
caprese dip ingredients resting on a wooden charceuterie board

How To Make Caprese Dip

To make easy caprese dip you only need one bowl, 30 minutes and less than 10 ingredients. Jump to recipe card for exact measurements.

  1. Roast tomatoes: drizzle the whole tomatoes with a little olive oil and toss with pesto, salt, pepper, and red pepper flakes in the bottom of your serving dish. Bake at 400 degree oven for 15 minutes.
  2. Mix the dip: while they’re baking, mix together the remaining ingredients in large bowl.
  3. Bake: remove the tomatoes from the oven and add the cheese mixture. Stir to combine the cheeses and roasted tomatoes. Bake for 20 minutes, until the cheese melts, browns, and bubbles around the edges.
  4. Garnish and serve: Slice more fresh tomatoes and serve them on top of the dip with more fresh basil. Add some crackers or crusty bread on the side for scooping!

Do you love hot dips? Try buffalo cauliflower dip or baked brie with fig jam next.

hot caprese dip

Serving Suggestions

This hot caprese dip recipe is best served with hearty sides for scooping. It gathers up all the gooey cheese  and balances out the melted cheese texture.

  • Crusty bread like toasted sourdough or baguette slices
  • Pita chips
  • Tortilla chips
  • Crackers (any kind)

Storage Instructions

Store leftover hot Caprese dip in an airtight container in the fridge for up to 3 days. Reheat in an oven safe dish or container at 400 until heated through and bubbling.

caprese dip with pesto
Tap stars to rate!
4.34 from 3 votes

Caprese Dip Recipe

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
This Caprese dip is going to become your new favorites appetizer. It's a perfect warm summer dip thanks to the fresh basil and tomatoes. You can't beat the warm, cheesy, texture, and delicious taste. Serve it with crusty bread or crackers for serving.

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 12 servings

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
  • 8 ounce package fresh mozzarella cut into chunks
  • 8 ounces shredded provolone cheese
  • ¼ cup parmesan cheese grated
  • tortilla chips, crackers and/or crusty bread for serving

Instructions 

  • 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.
    2 cups cherry tomatoes, 1 Tablespoon olive oil, 2 Tablespoons basil pesto, 5 cloves garlic, Kosher salt and black pepper
  • While they're roasting, stir together the sour cream and basil. Add the fresh mozzarella, provolone, and parmesan.
    1 cup sour cream, 8 ounce package fresh mozzarella, 8 ounces shredded provolone cheese, ¼ cup parmesan cheese
  • 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.
Last step! If you make this, please leave a review letting us know how it was!

Video

Equipment

  • Large bowl
  • 8×8-inch (or 2 qt) baking dish or cast iron skillet

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Recipe Rating




3 Comments

  1. Estella says:

    3 stars
    Flavor was good…but very oily and fatty. I think next time I might cut back on the mozzarella and add cream cheese.

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  3. Amy says:

    This looks like my kind of dip yummy!