Caprese Dip Recipe with Fresh Tomatoes, Mozzarella and Basil

I remember pulling a warm skillet from the oven at a small weeknight gathering, the aroma of roasted tomatoes, garlic, and bubbling cheese filling the room — that’s where this Caprese Dip Recipe began. You can hear forks clinking, smell basil bruised under a spoon, and watch the glossy tomatoes pop as you stir. This Caprese Dip Recipe feels like summer on a plate and works the minute you crave something cozy, shareable, and bright.

Make this Caprese Dip Recipe when friends arrive late, when you need a simple party starter, or when you want a comforting weeknight appetizer. If you like creamy dippers, you might also enjoy a tangy companion recipe like this cream cheese fruit dip for contrast. The first bite gives you warm, roasted-sweet tomatoes, garlic perfume, fresh herb lift, and that molten-cheese stretch that makes sharing inevitable.

why you’ll love this recipe

• Balanced flavors: roasted tomatoes add sweetness while pesto and parmesan push savory depth.
• Comforting, shareable texture: molten mozzarella and provolone create long, silky pulls.
• Simple prep, big payoff: you can assemble in under 10 minutes before roasting.
• Flexible serving: it pairs equally well with crusty bread, chips, or sliced veg.

This Caprese Dip Recipe feels elevated without fuss.

at a glance

• Yield: serves 6–8 as an appetizer
• Prep time: 10 minutes
• Cook time: 35 minutes (15 + 20)
• Total time: 45 minutes
• Difficulty: Easy
• Key tools: 2-quart baking dish or 10-inch cast iron skillet, mixing bowl, oven mitts, spatula

how to make Caprese Dip Recipe — overview

1. Preheat the oven and arrange the rack to maximize even roasting. Technique note: set the rack in the middle for steady heat.
2. Toss half the cherry tomatoes with olive oil, pesto, garlic, and seasoning; roast until they soften and juice. Technique note: watch for tomato skins to wrinkle and burst.
3. Mix sour cream and basil, then fold in the cheeses until the mixture looks cohesive but still slightly chunky. Technique note: use chunked mozzarella for pockets of gooeyness.
4. Combine the roasted tomatoes with the cheese mixture, top with halved fresh tomatoes, and return to the oven until bubbling and lightly golden. Technique note: a quick broil (1 minute) gives a golden finish if desired.
5. Finish with fresh basil and serve with warm bread, crackers, or chips.

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

What the key ingredients do and how to swap them

• Cherry tomatoes: they roast quickly and become jammy. Substituting grape tomatoes works the same, but larger tomatoes will need longer roasting and yield a looser filling.
• Olive oil and garlic: they carry flavor into the tomatoes. Use extra-virgin olive oil for fruitier notes; neutral oil will mute that edge.
• Basil pesto: adds concentrated herb and umami; swapping pesto for 1 extra tablespoon of chopped basil will freshen the dip but reduce savory depth.
• Sour cream: gives a cool, tangy base that softens the melted cheeses. For a lighter result, use plain Greek yogurt (firmer texture, tangier finish); for richer creaminess, try 4 ounces of cream cheese whipped into the sour cream — the dip will set firmer.
• Low-moisture mozzarella + provolone + parmesan: the trio creates stretch, melt, and salt. Substituting fresh mozzarella will add creaminess but release more moisture; compensate by draining and using slightly less fresh cheese. Shredded fontina or Monterey Jack can replace provolone for different flavor profiles.
• Serving vehicles: crusty bread soaks the melted base; chips add crunch; toasted baguette slices pick up charred bits.

directions

1. Preheat the oven to 400°F and move the rack to the middle position. A centered rack promotes even roasting and steady melting.
2. Place 1 cup of whole cherry tomatoes in the bottom of a 2 quart baking dish or a 10-inch cast iron skillet. Drizzle the tomatoes with 1 Tablespoon olive oil, then spoon 2 Tablespoons basil pesto over them. Add 5 cloves garlic (minced), a pinch of red pepper flakes if you like heat, and Kosher salt and black pepper to taste. Toss the tomatoes gently to coat every berry. Look for a glossy sheen on the tomatoes when you finish tossing.
3. Roast the tomatoes for 15 minutes. The tomatoes should start to wrinkle and release juices; some skins will blister. If you use a shallower dish, check at 12 minutes to avoid over-caramelizing.
4. While the tomatoes roast, stir together 1 cup sour cream and 1/2 cup fresh chopped basil in a mixing bowl. Add 8 ounces low-moisture mozzarella cheese (cut into chunks), 8 ounces shredded provolone cheese, and ¼ cup freshly grated parmesan cheese. Fold the cheeses into the sour cream until the mixture looks cohesive but still displays visible mozzarella chunks. The chunks will form molten pockets when baked.
5. When the tomatoes finish the first roast, remove the dish from the oven and immediately add the cheese mixture. Toss to combine so the roasted juices coat the cheese. Cut the remaining 1 cup of tomatoes in half and scatter the halves on top of the cheese, arranging them cut-side up for a fresh burst after baking.
6. Return the dish to the oven and bake for another 20 minutes. Watch for the cheese to melt fully, the top to turn slightly golden, and the edges to bubble. If you want more color, broil for a final 30–60 seconds, watching closely so the cheese doesn’t burn. The center should jiggle slightly when you pull the dish out — it will set as it cools.
7. Remove the dish from the oven and let it rest for 3–5 minutes. Just before serving, scatter a little extra fresh basil over the top; add it sooner and the herbs will wilt. Serve warm with crusty bread, crackers, or tortilla chips.

test-kitchen notes

1. Pan size and material: I tested a 2-quart ceramic baking dish (about 8×6 inches) and a 10-inch cast iron skillet. The cast iron produced deeper browning on the edges and slightly more caramelized tomato flavor; the ceramic yielded a milder bake with a creamier center. I recommend the cast iron if you want a more rustic, charred finish.
2. Bake time comparison: I tried finishing at 18 minutes versus 20 minutes for the second bake. At 18 minutes the filling melted but the edges didn’t bubble aggressively; at 20 minutes the top gained a light golden crust and the center stayed molten. The 20-minute finish gave a better texture contrast, so I recommend the full 20 minutes.
3. Sour cream versus Greek yogurt: swapping 1 cup plain Greek yogurt for the sour cream gave a tangier result and a firmer set once cooled. The yogurt version felt brighter but less silky on the tongue. For that classic softer mouthfeel, stick with sour cream; use Greek yogurt if you prefer extra tang and lower fat.

Recommendation: use a 10-inch cast iron skillet for depth of flavor, stick with the 20-minute final bake for best browning, and keep sour cream for the smoothest, most comforting texture.

tips for perfect Caprese Dip Recipe

• Use low-moisture mozzarella in chunks rather than pre-shredded fresh mozzarella. Chunked low-moisture cheese melts with less liquid and gives gooey pockets.
• Don’t add fresh basil until after baking. The heat will darken the leaves and mute the fresh flavor. Add chopped basil just before serving for bright herbaceousness.
• Dry your fresh mozzarella if you swap in fresh balls: pat with paper towels for 10 minutes to remove excess water. Excess moisture thins the dip and lengthens bake time.
• If your oven runs hot, check the dip at 17 minutes during the second bake; a hot oven browns faster. Conversely, if you use a cold metal pan, add 2–3 minutes to both roast stages.
• For crispier bread, toast slices at 375°F for 6–8 minutes while the dip rests; they’ll hold up to the moist filling. If you want pairing ideas, try this smoked salmon dip as a contrasting salty, smoky option on your appetizer table.

variations

• Vegetarian upgrade: add roasted red peppers and omit red pepper flakes. The peppers bring sweetness and color; no technique change needed.
• Spicy Caprese Dip Recipe: stir in 1–2 teaspoons of harissa or a pinch more red pepper flakes with the cheese mixture. Expect a livelier finish; taste before adding more heat.
• Lighter version: swap half the sour cream for plain nonfat Greek yogurt and reduce the mozzarella by 2 ounces. The dip becomes tangier and a little firmer when cooled. Increase bake time by 2–3 minutes if it looks underdone.
• Charred tomato focus: use a broiler-safe skillet and broil the initial tomatoes for 6–8 minutes to get blackened spots before continuing as written. This variation yields smoky notes; watch closely to avoid charring the garlic.
• Dairy-free option: replace cheeses with a meltable plant-based blend and use a vegan sour cream. The texture becomes less stretchy but still rich; increase roast time by 3–4 minutes to help the plant cheeses meld.

Each variation shifts texture and flavor — adjust bake times slightly when you add moisture-heavy ingredients or use alternative cheeses.

how to serve Caprese Dip Recipe

Serve this Caprese Dip Recipe warm straight from the skillet or baking dish. Place it on a wooden board with small plates and spreaders, and arrange toasted baguette slices, sturdy crackers, or tortilla chips around it. For a prettier presentation, spoon a little extra fresh pesto over the top and scatter microgreens or thin basil ribbons.

Pair it with crisp white wines like Pinot Grigio or a light, chilled Rosé. For non-alcoholic options, sparkling water with lemon balances the richness. If you want to build a full appetizer spread, add a few contrasting dips such as this simple bean dip simple bean dip to offer a room-temperature, earthy choice.

how to store Caprese Dip Recipe

Refrigeration: Cover leftovers tightly and refrigerate within two hours. The dip keeps well for up to 3 days. The filling firms as it cools; gentle reheating restores the molten texture.

Freezing: You can freeze the cheese-and-tomato mixture in an airtight container for up to 1 month, but expect slightly grainier texture after thawing due to dairy separation. Thaw overnight in the refrigerator before reheating.

Reheating: Preheat the oven to 350°F. Place the covered dip in the oven for 12–15 minutes until warmed through and bubbling. For quicker reheating, microwave single servings in 30-second bursts, stirring between intervals until evenly hot. Finish under the broiler for 30–60 seconds if you want a browned top.

conclusion

I hope this guide invites you to make the Caprese Dip Recipe as your next warm, sharing dish. If you enjoy chilled takes or want inspiration for other Caprese-style spreads, you can compare approaches like this Cold Caprese Dip with Tomatoes, Mozzarella & Basil – Best Appetizers or try another easy spin on the idea here: Caprese Dip. Save this Caprese Dip Recipe for your next gathering, and pass it along to someone who loves simple, bold flavors.

FAQs

Q: Can I make the Caprese Dip Recipe ahead of time?

A: Yes. Assemble the dip up to the point before the final bake, cover, and refrigerate for up to 24 hours. Bake as directed when you’re ready to serve, adding a few extra minutes if the filling comes straight from the fridge.

Q: What’s the best bread to serve with this dip?

A: A sturdy, crusty baguette or toasted sourdough slices work best because they hold up to the moist, cheesy dip. For a lighter contrast, serve with crisp vegetables or pita chips.

Q: Can I use fresh mozzarella instead of low-moisture mozzarella?

A: You can, but drain and pat fresh mozzarella dry to reduce excess moisture. Expect a creamier, less stretchy texture, and possibly a slightly longer bake time to evaporate the extra liquid.

Q: Is this Caprese Dip Recipe freezer-friendly?

A: You can freeze the assembled dip for up to one month, though the texture will change slightly after thawing. Thaw overnight in the refrigerator and reheat gently to recombine the cheeses.

Q: How do I get a golden top without overcooking the center?

A: Bake until the center melts and the edges bubble, then broil for 30–60 seconds to brown the top. Watch closely during broiling to avoid burning.

Q: Can I make this recipe dairy-free?

A: Yes. Replace the cheeses with high-quality meltable plant-based cheeses and use a dairy-free sour cream. The dip will taste different and may not stretch the same, but it will remain satisfying and shareable.

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