Warm Caprese Dip
This warm, gooey Caprese dip combines roasted tomatoes, three cheeses, and fresh basil, creating a scrumptious appetizer perfect for gatherings.
Ingredients
Roasted Tomatoes
- 1 cup whole cherry tomatoes For roasting, reserve additional for topping.
- 1 cup halved cherry tomatoes Used for garnish.
- 1 Tablespoon olive oil Used for drizzling over tomatoes.
- 2 Tablespoons basil pesto Store-bought or homemade.
- 5 cloves garlic, minced Adds flavor to the roasted tomatoes.
- Kosher salt and black pepper To taste.
Cheese Mixture
- 1 cup sour cream Can be substituted with Greek yogurt.
- 1/2 cup fresh chopped basil Reserve some for garnish.
- 8 ounces low-moisture mozzarella, cut into chunks For the best melting.
- 8 ounces shredded provolone cheese Adds creaminess.
- 1/4 cup freshly grated parmesan cheese
Serving Accompaniments
- Crusty bread, crackers, or tortilla chips For serving.
Instructions
Preparation
- Preheat the oven to 400°F and position a rack in the middle.
- In a 2-quart baking dish or cast-iron skillet, place 1 cup of whole cherry tomatoes. Drizzle with olive oil.
- Spoon the pesto over the tomatoes, add garlic, season with salt and pepper, and toss gently to coat.
- Roast for 15 minutes until the tomatoes start to soften and blister.
Cheese Mixture
- While the tomatoes roast, stir together sour cream and chopped fresh basil in a bowl. Fold in mozzarella, provolone, and parmesan until combined.
- Remove the roasted tomatoes from the oven and add the cheese mixture, tossing gently.
Assembly and Baking
- Cut the remaining cup of cherry tomatoes in half and arrange them on top of the cheese mixture.
- Return to the oven and bake for about 20 minutes until cheese is melted and lightly golden.
- Let rest for a few minutes, then scatter fresh basil over the dip just before serving.
Notes
The roasted tomatoes and cheese mix can be prepared ahead of time for convenience. Keep fresh basil for the last step to maintain its vibrant flavor.