Name: Caprese Dip with Roasted Cherry Tomatoes and Three Cheeses Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups cherry tomatoes (divided into 1 cup whole and 1 cup halved); 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; 1/4 cup freshly grated parmesan cheese; Crusty bread, crackers, or tortilla chips

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Introduction

This Caprese Dip is a delicious twist on the classic Italian salad, combining roasted cherry tomatoes, creamy cheeses, and fresh basil into a warm, melty appetizer. Perfect for gatherings or cozy nights in, it pairs beautifully with crusty bread or your favorite chips.

A white oval dish filled with a baked dip that has a creamy melted cheese base with golden brown edges, topped with halved bright red cherry tomatoes and finely chopped fresh green herbs scattered evenly across the surface. The dish sits on a white marbled texture, surrounded by toasted golden-brown bread slices arranged on a wooden board to the upper right, with a bunch of whole cherry tomatoes on the vine to the left and fresh green basil leaves nearby. The baked dip shows a slightly bubbly and rich texture, inviting and warm. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat oven to 400°F and position the oven rack in the middle.
Step 2: Place 1 cup of whole cherry tomatoes into the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, then add pesto, minced garlic, kosher salt, black pepper, and red pepper flakes. Toss gently to coat the tomatoes evenly. Bake for 15 minutes.
Step 3: While the tomatoes roast, mix sour cream and chopped fresh basil in a bowl. Add the mozzarella chunks, shredded provolone, and grated parmesan to this mixture and stir well.
Step 4: When the tomatoes finish roasting, remove the dish from the oven and add the cheese mixture to the roasted tomatoes. Toss everything together gently. Cut the remaining 1 cup of cherry tomatoes in half and arrange them on top of the cheese layer.
Step 5: Return the dish to the oven and bake for another 20 minutes, until the cheese is melted, the top is slightly golden, and the edges are bubbling.
Step 6: Remove from the oven and sprinkle fresh basil over the top just before serving. Serve warm with crusty bread, crackers, or tortilla chips.

Tips & Variations

Use fresh basil pesto for a vibrant flavor, or swap it with sun-dried tomato pesto for a different twist.
For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the cheese mixture.
Try mixing in some chopped fresh mozzarella instead of low-moisture for a creamier texture.
Serve immediately after baking to enjoy the dip warm and melty.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dip in the oven at 350°F for about 10-15 minutes until heated through. Avoid microwaving to preserve the cheesy texture.

How to Serve

A white round dish filled with a baked dip that has three main layers: a melted creamy cheese layer with bits of green herbs mixed inside, bright red halved cherry tomatoes scattered on the top, and crispy golden brown toasted bread pieces partially submerged in the dip. A woman's hand is holding one bread piece dipped in the cheese, stretching melted cheese strands from the dish to the bread. The dish is placed on a white marbled surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can assemble the dip up to the step before the second bake, cover it, and refrigerate for up to 24 hours. When ready, add the halved tomatoes on top and bake as directed.

What can I use if I don’t have basil pesto?

If you don’t have basil pesto, you can substitute it with a simple mix of chopped fresh basil and olive oil or use another type of pesto like sun-dried tomato or arugula pesto for a different flavor.