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.
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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 fresh mozzarella 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 fresh mozzarella, 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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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!!