Caprese Dip Recipe

why make this recipe

Caprese Dip is a delightful twist on the classic Caprese salad. It combines juicy cherry tomatoes, creamy cheeses, and fresh basil, creating a rich and flavorful dip that’s perfect for gatherings. This dish is not just easy to make; it’s also a crowd-pleaser that showcases the beauty of simple, fresh ingredients. Whether for a party, game day, or a cozy night in, this dip brings a taste of Italy straight to your table.

how to make Caprese Dip

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

Directions:

1. Preheat your oven to 400°F and adjust the oven rack to the middle position.
2. Add 1 cup of whole cherry tomatoes to 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.
3. Bake for 15 minutes.
4. While the tomatoes are roasting, mix together the sour cream and basil in a bowl. Then, add the fresh mozzarella, provolone, and parmesan cheeses.
5. 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 mixture.
6. Bake for another 20 minutes, until the cheese is melted, the top is slightly golden, and the edges are bubbling.
7. Top with fresh basil just before serving (not sooner). Serve with your favorite bread, chips, or crackers.

how to serve Caprese Dip

Caprese Dip is best served warm and bubbling straight from the oven. Pair it with crusty bread, crispy crackers, or crunchy tortilla chips for dipping. This dip makes a fantastic appetizer or snack, perfect for sharing with friends and family.

how to store Caprese Dip

If there are any leftovers, let the dip cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally.

tips to make Caprese Dip

• Use fresh, ripe cherry tomatoes for the best flavor.
• Customize the cheese blend to your liking; mixing in different cheeses can create a unique flavor profile.
• Don’t skip the fresh basil on top; it adds a burst of freshness that enhances the dip.

variation

For a little heat, consider adding some diced jalapeños or a sprinkle of red pepper flakes to the mixture. You can also mix in other vegetables, like spinach or artichokes, for added texture and flavor.

FAQs

1. Can I make Caprese Dip ahead of time?
Yes, you can prepare the dip ingredient mixture ahead of time and store it in the refrigerator. Just bake it when you’re ready to serve.

2. What can I substitute for sour cream?
You can use Greek yogurt or cream cheese as a substitute for sour cream for a similar creamy texture.

3. How do I make this dip vegetarian?
All ingredients in this recipe are vegetarian-friendly! Just ensure that the cheeses you choose do not contain animal rennet if you’re looking for a strict vegetarian option.

Caprese Dip

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• Author: recipesforcook
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delightful twist on the classic Caprese salad, combining cherry tomatoes, creamy cheeses, and fresh basil into a rich and flavorful dip.

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Ingredients

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• 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

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Instructions

1. Preheat your oven to 400°F and adjust the oven rack to the middle position.
2. Add 1 cup of whole cherry tomatoes to a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, top with pesto, minced garlic, and salt and pepper to taste. Toss to coat the tomatoes.
3. Bake for 15 minutes.
4. While the tomatoes are roasting, mix together the sour cream and basil in a bowl. Add the fresh mozzarella, provolone, and parmesan cheeses.
5. 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 mixture.
6. Bake for another 20 minutes, until the cheese is melted and the top is slightly golden.
7. Top with fresh basil just before serving. Serve with your favorite bread, chips, or crackers.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 500mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 30mg