Caprese Basil Tomato Dip (Print-Friendly Version)

Cheesy dip with cherry tomatoes, basil, and pesto. Perfect for gatherings with bread, crackers, or chips.

# What You’ll Need to Make This:

→ Vegetables and Herbs

01 - 2 cups cherry tomatoes, divided

02 - 2 tablespoons basil pesto

03 - 5 cloves garlic, minced

04 - 1/2 cup fresh basil, chopped, plus extra for garnish

→ Dairy

05 - 1 cup sour cream

06 - 8 ounces fresh mozzarella, cut into chunks

07 - 8 ounces provolone cheese, shredded

08 - 1/4 cup parmesan cheese, freshly grated

→ Pantry

09 - 1 tablespoon olive oil

10 - Kosher salt, to taste

11 - Black pepper, to taste

→ For serving

12 - Crusty bread, crackers, or tortilla chips

# How to Prepare:

01 - Set oven to 200°C and adjust rack to the middle position.

02 - Add 1 cup of whole cherry tomatoes to the bottom of a 2-litre baking dish or cast-iron skillet. Drizzle with olive oil, top with pesto and minced garlic, season with salt and black pepper, and toss to coat. Bake for 15 minutes.

03 - While tomatoes roast, stir together sour cream and chopped basil in a large bowl. Add fresh mozzarella, shredded provolone, and grated parmesan cheese; mix to combine.

04 - Remove roasted tomatoes from oven. Add cheese mixture directly to the baking dish and gently mix to combine with tomatoes. Halve the remaining cup of cherry tomatoes and arrange over the cheese.

05 - Return dish to oven and bake for 20 minutes, until cheese is fully melted, the top is lightly golden, and edges are bubbling.

06 - Sprinkle with additional fresh basil just before serving. Serve immediately with crusty bread, crackers, or tortilla chips.

# Extra Tips:

01 - For optimal flavor, add fresh basil only after baking to preserve its aroma and vibrant color.

02 - Nutrition values reflect the dip only and do not include bread or crackers.

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