why make this recipe
Caprese Dip is a delightful twist on the classic Caprese salad, combining fresh flavors and creamy textures in one delicious dish. It’s an excellent choice for gatherings or parties, where guests can dip their favorite snacks into a warm, cheesy creation. The blend of fresh tomatoes, herbs, and cheeses creates a vibrant and tasty appetizer that is sure to please everyone. Plus, it’s easy to prepare, making it a great addition to your recipe collection.
how to make Caprese Dip
Ingredients:
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 2 tablespoons basil pesto
- 5 cloves garlic (minced)
- Kosher salt to taste
- 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 for serving
Directions:
- Preheat your oven to 400°F and adjust the oven rack to the middle position.
- Place 1 cup of whole cherry tomatoes at the bottom of a 2-quart baking dish or cast iron skillet.
- Drizzle the tomatoes with olive oil and top with pesto, minced garlic, and a sprinkle of kosher salt and black pepper. Toss to coat the tomatoes well.
- Bake the tomatoes for 15 minutes. While they are roasting, stir together the sour cream and chopped basil in a bowl.
- Add the fresh mozzarella, provolone, and parmesan cheese to the sour cream mixture and mix well.
- Once the tomatoes are done roasting, add the cheese mixture to the dish and toss gently to combine everything.
- Cut the remaining cup of cherry tomatoes in half and arrange them on top of the cheese mixture.
- Bake for another 20 minutes until the cheese is melted, the top is slightly golden, and the edges are bubbling.
- Just before serving, top with fresh basil.
how to serve Caprese Dip
Serve Caprese Dip hot with crusty bread, crispy crackers, or crunchy tortilla chips. Encourage your guests to scoop out the cheesy goodness and enjoy the flavorful combination of tomatoes, cheese, and herbs. It makes a fantastic appetizer for parties or a fun addition to a cozy night in!
how to store Caprese Dip
If you have leftovers, let the dip cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat in the oven until warmed through and the cheese is melting again.
tips to make Caprese Dip
- Use fresh, high-quality ingredients for the best flavor.
- Do not skip roasting the tomatoes; this enhances their sweetness and flavor.
- Feel free to adjust the amount of garlic or pesto to suit your taste preferences.
- Try adding a bit of crushed red pepper for a spicy kick!
variation
For a different twist, consider adding sautéed spinach or artichoke hearts for extra flavor and texture. You could also try using different cheeses or add some diced bell peppers for an extra crunch!
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip ahead of time by mixing the cheese and sour cream mixture and roasting the tomatoes. Combine them just before baking.
Can I use different types of cheese?
Absolutely! Feel free to experiment with other cheeses like cheddar or gouda to create your own version of the dip.
Is there a vegetarian option for this recipe?
Yes, this recipe is vegetarian as it primarily consists of vegetables and cheese. Just ensure the cheeses you use are vegetarian-friendly.
How do I know when the dip is done baking?
The dip is done when the cheese is melted, the top is slightly golden, and the edges are bubbling, usually taking about 20 minutes after adding the cheese mixture.
Caprese Dip
Ingredients
Main Ingredients
- 2 cups cherry tomatoes Whole for roasting and halved for topping
- 1 tablespoon olive oil For drizzling over tomatoes
- 2 tablespoons basil pesto
- 5 cloves garlic (minced)
- to taste Kosher salt
- to taste Black pepper
- 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 for serving For serving the dip
Instructions
Preparation
- Preheat your oven to 400°F and adjust the oven rack to the middle position.
- Place 1 cup of whole cherry tomatoes at the bottom of a 2-quart baking dish or cast iron skillet.
- Drizzle the tomatoes with olive oil and top with pesto, minced garlic, and a sprinkle of kosher salt and black pepper. Toss to coat the tomatoes well.
- Bake the tomatoes for 15 minutes. While they are roasting, stir together the sour cream and chopped basil in a bowl.
- Add the fresh mozzarella, provolone, and parmesan cheese to the sour cream mixture and mix well.
- Once the tomatoes are done roasting, add the cheese mixture to the dish and toss gently to combine everything.
- Cut the remaining cup of cherry tomatoes in half and arrange them on top of the cheese mixture.
Baking
- Bake for another 20 minutes until the cheese is melted, the top is slightly golden, and the edges are bubbling.
- Just before serving, top with fresh basil.
