Caprese Dip Recipe

Why I Love This Recipe

I love this dip because it takes everything I enjoy about a Caprese salad and transforms it into something warm, creamy, and shareable. The roasted cherry tomatoes burst with flavor, the fresh basil adds brightness, and the combination of three cheeses makes it irresistibly rich and gooey. It’s a guaranteed hit at get-togethers or even just for a quiet night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

• 1/4 cup freshly grated parmesan cheese

• Crusty bread, crackers, or tortilla chips, for serving

Directions

1. I preheat the oven to 400°F and position the rack in the middle.

2. In a 2-quart baking dish or cast iron skillet, I add 1 cup of whole cherry tomatoes. I drizzle them with olive oil, then top with pesto, minced garlic, and a sprinkle of salt and pepper. I toss everything to coat and bake for 15 minutes.

3. While the tomatoes are roasting, I mix together the sour cream, fresh basil, mozzarella, provolone, and parmesan in a bowl.

4. Once the tomatoes are done, I add the cheese mixture to the baking dish and gently stir to combine. Then I slice the remaining cup of cherry tomatoes in half and place them over the top.

5. I return the dish to the oven and bake for another 20 minutes, until the cheese is fully melted, the top is lightly golden, and the edges are bubbling.

6. Just before serving, I top it with more fresh basil for a burst of flavor and color. Then I serve it hot with crusty bread, crackers, or tortilla chips.

Servings and timing

This dip serves 10 and takes about 40 minutes from start to finish. It’s ideal for parties, holidays, or any time I want a warm, crowd-pleasing appetizer.

Variations

Sometimes I swap the sour cream for cream cheese for a thicker, richer texture. I’ve also used smoked mozzarella for a deeper flavor, or added a drizzle of balsamic glaze over the top before serving. For extra heat, I toss in a few red pepper flakes with the tomatoes. And if I want to make it a full meal, I serve it over toasted baguette slices like bruschetta.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop the dish back in a 350°F oven until it’s warmed through and bubbly again—about 10–15 minutes. The microwave works too, but the oven keeps the texture better.

FAQs

Can I make this dip ahead of time?

Yes, I prep everything up to the final bake, cover, and refrigerate it. When I’m ready, I just bake it for the full 20 minutes until hot and bubbly.

Can I use other cheeses?

Definitely. I’ve used fontina, white cheddar, or even cream cheese in place of provolone or mozzarella with great results. Just make sure it melts well.

Is this good served cold?

This dip is meant to be served hot and melty, but I’ve enjoyed the leftovers cold too. The flavor’s still great—it just won’t have that gooey cheese texture.

Can I add meat?

Yes! I sometimes add cooked, crumbled Italian sausage or prosciutto to make it heartier. Just mix it into the cheese blend before baking.

What if I don’t have pesto?

No problem. I’ve substituted chopped fresh basil mixed with a bit of olive oil and garlic, and it still gives that herby flavor the dip needs.

Conclusion

This Caprese Dip is one of my favorite appetizers for its comforting, cheesy texture and fresh, bold flavors. Whether I’m making it for guests or just myself, it always feels special and satisfying. It’s easy, flexible, and totally irresistible once it comes out of the oven.