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–+ servings
crusty bread dipped into caprese dip

Caprese Dip Recipe

4.84 from 12 votes
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.
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Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 10 servings
Author: Molly Thompson

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
    cherry tomatoes in a baking dish with olive oil, garlic, and pesto
  • 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
    sour cream, basil, and mozzarella in a mixing bowl
  • 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.
    caprese cheese dip topped with sliced tomatoes before baking
  • 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.

Recipe Equipment

Large bowl
8x8-inch (or 2 qt) baking dish or cast iron skillet

Notes

*Nutrition information does not include bread or crackers, just the dip. Search 'caprese dip - whatmollymade' on My Fitness Pal to track and log this recipe.

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 7g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 510mg | Fiber: 2g | Sugar: 1g | Vitamin A: 785IU | Vitamin C: 8mg | Calcium: 352mg | Iron: 1mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!