This caprese dip will be your new favorite appetizer! You can’t beat the flavors of tomatoes tossed in fresh garlic and basil and the gooey cheesy texture. Serve it with crusty bread and enjoy the dip version of the classic salad in a few simple steps.
The best kind of dips are cheesy 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 because I could live off appetizers. My family jokes we could totally skip Thanksgiving dinner and just do apps. This is the ultimate easy party dip worthy of any of our family parties.
The fresh tomatoes and basil make this the perfect summer dip, but it’s delicious all year round. If you love caprese salad, you’re going to love this caprese cheese dip.
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 it up and stir it in the dip and top it 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, but I prefer cherry.
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.
- 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.
- Mix the dip: while they’re baking, mix together the remaining ingredients in large bowl.
- Assemble Dip: remove the tomatoes from the oven and add the cheese mixture. Stir to combine the cheeses and roasted tomatoes.
- Bake: Bake for 20 minutes, until the cheese melts, browns, and bubbles around the edges.
- Garnish and serve: Sprinkle fresh basil on top before serving with crusty bread or crackers.
Do you love hot dips? Try buffalo cauliflower dip or baked brie with fig jam next.
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)
How to Store
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.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Caprese Dip Recipe
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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
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 to taste
- While they're roasting, stir together the sour cream and basil. Add the fresh mozzarella, provolone, and parmesan.1 cup sour cream, 8 ounces low-moisture mozzarella cheese, 8 ounces shredded provolone cheese, ¼ cup freshly grated 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.
Notes
Video
Equipment
- Large bowl
- 8×8-inch (or 2 qt) baking dish or cast iron skillet
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Is it fresh mozzarella or regular mozzarella?
Hi! It’s low-moisture mozzarella, so use the firmer block-style mozzarella (the kind used for pizza), cut into chunks.
LOVE LOVE LOVE THIS, and so my all my friends.
Thank you so much!!
Making this tonight but I’m giving you 5 stars for how the recipe is written. It’s so convenient seeing the ingredient amounts in the step and not needing to scroll back and forth. Thank you!
Thank you so much! Let me know how it turns out!
Your video shows cherry tomatoes cut in half and mixed in with cheese before baking. Your recipe calls for whole cherry tomatoes that are baked first before being baked with the cheese. Which do you recommend? Thank you
Hi Kate! Whole tomatoes. I updated the recipe since the video. Thanks for asking!
I’m making it now, but initially it says to add one cup of cherry tomatoes to the bottom of the dish, but the recipe calls for 2 cups… I didn’t see a step where you add the other cup?
It smelled delicious and it looked good, but it was so watery. I hand dried every single tomato to make sure there was no excess moisture. I followed the recipe exactly as it was. Do you know why it could’ve been so watery?
Hey Jill! Bummed to hear this. I make this all the time without that issue. It might be the combination of the juice from the tomatoes and the type of cheese you used. What type of mozzarella did you use in your dip?
Absolutely delish! This dish was amazing!! We also added artichokes! Definitely the crowd favorite! Will be my go to for social gatherings!
Wow! Thank you so much Brynn!!