Caprese Cheese Tomato Dip (Print Version)
Melted cheese and cherry tomatoes blend with basil for a savory, crowd-pleasing appetizer.
# Ingredients:
→ Produce
01 -
2 cups cherry tomatoes, divided
02 -
5 cloves garlic, minced
03 -
1/2 cup fresh basil, chopped
→ Dairy
04 -
1 cup sour cream
05 -
8 ounces low-moisture mozzarella, cut into chunks
06 -
8 ounces provolone cheese, shredded
07 -
1/4 cup Parmesan cheese, grated
→ Pantry
08 -
1 tablespoon olive oil
09 -
2 tablespoons basil pesto
10 -
Kosher salt, to taste
11 -
Black pepper, freshly ground, to taste
→ For Serving
12 -
Bread, crackers, or tortilla chips
# Steps:
01 -
Preheat oven to 400°F (200°C).
02 -
Place 1 cup whole cherry tomatoes into a 2-quart baking dish. Add olive oil, basil pesto, minced garlic, kosher salt, and black pepper. Toss to coat and roast for 15 minutes.
03 -
In a mixing bowl, combine sour cream, chopped basil, mozzarella chunks, shredded provolone, and grated Parmesan cheese.
04 -
Gently fold the cheese mixture into the roasted tomato mixture in the baking dish.
05 -
Slice the remaining 1 cup of cherry tomatoes in half and arrange them over the cheese mixture.
06 -
Return the baking dish to the oven and bake for 20 minutes, until the cheese is melted, bubbling, and golden on top.
07 -
Remove from oven, garnish with additional fresh basil if desired, and serve immediately with bread, crackers, or tortilla chips.
# Notes:
01 -
For best flavor, use ripe cherry tomatoes and freshly grated cheese. Let the dip rest for a few minutes before serving to allow the flavors to meld.