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Caprese dip is everything I want in a summer appetizer fresh tomatoes and basil with puddles of melty cheese all scooped up with something crunchy I love serving this when friends come over on the patio or as a starter for relaxed family dinners
When I first tried this recipe my kids inhaled it so fast I knew it would be a forever favorite at our house The combination of bubbling cheese and basil brings everyone to the table
Ingredients
- Cherry tomatoes: Sweet and juicy little tomatoes are best sliced in half for extra roastiness Look for firm shiny fruit
- Olive oil: Helps caramelize the tomatoes and gives depth Use a good quality extra virgin if possible
- Basil pesto: Brings tons of herby flavor Store bought is fine but homemade is wonderful if you have time
- Garlic: Adds irresistible punch Fresh cloves make all the difference
- Kosher salt and black pepper: Seasons the dip and wakes up all the flavors Use flaky salt if possible
- Sour cream: Creamy and tangy it helps bind the cheeses together Use full fat for best texture
- Fresh basil: Layers in freshness Chopped and also for garnishing
- Fresh mozzarella: This melts into gooey perfection Look for soft cheese packed in water for best results
- Shredded provolone cheese: Adds meltiness and gentle sharpness Pre shredded works fine
- Freshly grated parmesan cheese: Salty and nutty flavor quality parmesan really shines
- Crusty bread crackers or tortilla chips: For scooping up the warm cheesy dip Choose sturdy options so each scoop holds up
Step by Step Instructions
- Preheat and Prep:
- Set your oven to four hundred degrees Place the rack in the middle so the dip cooks evenly Get out your baking dish or cast iron skillet
- Roast the Tomatoes:
- Spread one cup of whole cherry tomatoes on the bottom of your dish Drizzle with olive oil Spoon pesto and sprinkle finely minced garlic all over Season generously with salt and black pepper Toss gently so everything is coated Roast uncovered for fifteen minutes until skins just start to burst
- Mix the Cheese Base:
- While tomatoes roast stir together your sour cream and chopped fresh basil in a big bowl Fold in the mozzarella provolone and parmesan so everything is evenly mixed
- Combine and Layer:
- Once the tomatoes come out add the cheesy mixture right on top Toss gently with a spoon so the tomatoes and cheese mingle well Halve your remaining cup of cherry tomatoes and arrange the slices on the surface This gives you bright pops of color later
- Bake Until Golden:
- Return dish to oven and bake uncovered for about twenty minutes The cheese should be melted and lightly golden You want bubbling around the edges Take it out and shower with fresh basil right before serving
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I always look forward to using fresh summer basil from our garden in this dip Every time we make it together it brings back memories of family kitchen days where everyone sneaks bits of cheese off the cutting board
Storage Tips
This dip is best right out of the oven but leftovers keep for two days in an airtight container in the fridge Heat gently in the oven or microwave and stir well before serving I do not recommend freezing it because the cheeses can get grainy on reheating
Ingredient Substitutions
No fresh mozzarella Use more provolone or another melty cheese like fontina
Pesto swap Try sun dried tomato pesto for a fun twist or just use extra basil and olive oil
Greek yogurt is a great substitute for sour cream if you want a lighter texture
Serving Suggestions
Serve this dip with thick sliced baguette crostini or sturdy pita chips Fresh veggie sticks are great for a lighter bite Sometimes I even scoop it over pasta for a cozy quick meal
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Caprese Dip Origins
Caprese is a reference to the famous Italian salad from the Isle of Capri which pairs tomatoes mozzarella basil and olive oil This hot version turns those classic flavors into a party starter perfect for a potluck The first time I made it for friends it disappeared in minutes and I have never looked back
Recipe FAQs
- → What cheeses are used in this dip?
This dish combines mozzarella, provolone, and parmesan for a creamy, melty texture and savory flavor.
- → Can I use store-bought basil pesto?
Absolutely! Both homemade and store-bought pesto work well and add bright, herby richness.
- → What should I serve alongside this dip?
Pair with sliced baguette, crackers, or tortilla chips to scoop up the warm, cheesy mixture.
- → How can I make this dish ahead of time?
Assemble all ingredients except the fresh basil topping, refrigerate, then bake just before serving.
- → Can I substitute another cheese for provolone?
Yes, try low-moisture mozzarella or fontina if you prefer a similar melting quality and mild flavor.
- → Is this dish best served hot or cold?
It's best enjoyed warm straight from the oven for the ultimate cheesy texture and flavor.