Caprese Cheese Tomato Dip

Caprese dip is the appetizer I reach for when everyone wants something cozy and crowd pleasing but also a little bit fresh and vibrant. The classic flavors of tomatoes mozzarella and fresh basil shine in this bubbly cheesy dip which practically begs for crusty bread or crunchy chips. This is my best trick for parties because it is fast yet always looks and tastes special.

I made this for a summer BBQ and watched it disappear in minutes now my friends beg me to bring it any time we get together

Ingredients

• Cherry tomatoes: sweet and juicy especially if you choose ripe and firm ones they burst and caramelize
• Olive oil: use a golden extra virgin type for the best fragrance
• Basil pesto: this infuses the entire dip with herby flavor buy or make your favorite
• Garlic: minced for a punchy foundation use fresh for strongest flavor
• Kosher salt and black pepper: essential for seasoning
• Sour cream: creamy tang balances all the cheese and gives the dip smoothness
• Fresh chopped basil: adds a pop of color and fresh aroma choose bright green leaves
• Low moisture mozzarella: chunked so you get good cheese pulls and less liquid
• Shredded provolone: for added melt and depth use whole milk provolone for better flavor
• Grated parmesan: sharp salty complexity grates best from a wedge
• Bread crackers or tortilla chips: serve for dipping you want something sturdy

Instructions

Prepare the Baking Dish:

Choose a two quart baking dish glass or ceramic works best then place one cup of whole cherry tomatoes inside

Season and Roast the Tomatoes:

Drizzle tomatoes with olive oil then spoon over pesto add minced garlic and a pinch each of salt and black pepper use clean hands or a spoon to toss until tomatoes are evenly coated then roast uncovered at four hundred degrees for fifteen minutes tomatoes should look blistered and aromatic

Mix the Cheese Base:

While tomatoes roast combine sour cream freshly chopped basil mozzarella provolone and parmesan in a mixing bowl use a sturdy spoon to blend well mixture should look evenly distributed and creamy with visible cheese pieces

Combine Tomatoes and Cheese:

Once tomatoes finish roasting remove baking dish from oven gently add the cheese mixture directly into the hot tomatoes carefully toss everything together with a spoon to coat tomatoes in the cheese and distribute throughout mixture

Add Fresh Tomatoes:

Slice the remaining one cup of cherry tomatoes in half scatter these cut side up across the top of the dip for a color and juicy texture contrast

Bake Until Golden:

Return the dish to the oven bake another twenty minutes until cheese bubbles edges turn golden and tomato juices mingle with the cheese to create pockets of flavor

Garnish and Serve:

Remove from oven scatter additional torn basil over the top serving immediately with chunks of bread crackers or chips encourage guests to scoop deep for tomato and cheese in every bite

I cannot get enough of the juicy roasted tomatoes they become sweet little flavor bombs I remember my cousin swiping the last bit out of the corner with a piece of bread and declaring it the best bite of the day

Storage Tips

You can refrigerate leftover dip in an airtight container for up to three days Reheat gently in the oven or microwave until melted and heat through for best results This dip is best eaten fresh but leftovers can top baked potatoes or grilled chicken If making ahead assemble up to the step before the second bake then cover and store chilled bake just before serving

Ingredient Substitutions

You can swap shredded fontina or monterey jack for provolone If you do not have sour cream try Greek yogurt for a tangier lighter taste Vegan cheeses and plant based sour cream also work well but you may want to double the pesto for richness

Serving Suggestions

Serve with slices of toasted baguette pita chips sturdy crackers or fresh raw veggies Spoon leftovers onto a slice of toasted rustic bread for an easy caprese bruschetta This dip pairs beautifully with a crisp salad or charcuterie board for a colorful appetizer spread

Cultural and Historical Context

Caprese flavors come from Capri Italy where the classic salad was designed for maximal freshness and simplicity Here those same flavors get transformed into a warm dip which bridges the gap between Italian summer and cozy comfort food It is great for celebrating summer tomatoes but is just as welcome during cooler months as a reminder of sunshine

Seasonal Adaptations

Use heirloom cherry tomatoes in late summer for peak tomato sweetness Swap store bought basil for micro basil or arugula in early spring Try adding a swirl of sun dried tomato pesto for a deeper winter flavor

This cheesy caprese dip makes every gathering memorable with minimal effort. Enjoy every bite of melty cheese and juicy tomato with your favorite crowd.

Recipe FAQs

→ Can I use different cheeses in this dip?

Absolutely! While mozzarella, provolone, and Parmesan offer great flavor and melt, you can substitute with fontina, Monterey Jack, or other melty cheeses you enjoy.

→ Should I use whole or halved cherry tomatoes?

This dip uses both: roast some tomatoes whole for juiciness and halve others for a varied texture and presentation on top.

→ Is it best served immediately?

Yes, serving while hot and bubbly delivers the best melted cheese experience, though it's tasty at room temperature as well.

→ Can I prepare this ahead of time?

You can assemble the components ahead and refrigerate, then bake before serving to achieve a perfectly gooey texture.

→ What should I serve with this dip?

Bread slices, crunchy crackers, and tortilla chips all pair deliciously with the creamy, savory dip for easy scooping.