Patrick Simon December 5, 2025

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Caprese Dip Recipe

Name: Caprese Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
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; 1/4 cup freshly grated parmesan cheese; Crusty bread, crackers, or tortilla chips for serving

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There is nothing quite like a bubbling skillet of Caprese dip, the aroma of roasted tomatoes and garlic rising warm and bright from the oven, the cheese stretching as you scoop it onto crusty bread. This dip feels like summer in a spoon, yet it is cozy enough for a chilly night in, perfect for gatherings, game day, or a simple weeknight treat. If you want quick toasts or crostini, try a few ideas from air fryer recipes to speed up your bread prep and get perfectly crisp accompaniments in minutes.

Why This Caprese Dip Recipe Works

Caprese dip captures everything we love about a classic Caprese salad, but in a melty, shareable form. Roasting the cherry tomatoes concentrates their sweetness and softens their skins, so each bite becomes jammy and bright, while the trio of cheeses creates creamy, gooey richness that balances the acidity. Fresh basil stirred into the sour cream keeps the dish bright, giving it the fresh herbal lift that balances the dairy.

This version is forgiving, fast, and crowd-pleasing. It shines at parties, yet it is simple enough to pull together for a spontaneous snack. A few reasons it’s a winner

Bright roasted tomato flavor that bubbles with cheesy goodness
Simple swap friendly, so you can tailor it to what’s on hand
Quick to assemble, even faster if you prep ingredients ahead of time

What You’ll Need

The ingredients here all play a clear role, the tomatoes for acidity and texture, the cheeses for that melt and pull, and the pesto and basil for aromatic lift. You can use store bought pesto in a pinch, but homemade makes it sing.

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

Note, if you like an extra herbal note, add another tablespoon of basil just before serving. Low-moisture mozzarella helps maintain structure so the dip stays stringy but not overly watery.

How to Cook Caprese Dip Recipe

Preheat the oven to 400°F and place the rack in the middle position, so the top browns evenly while the bottom heats through. The kitchen should start to smell faintly warm and olive oil sweet as the oven comes up to temperature.
Add 1 cup of whole cherry tomatoes to the bottom of a 2 quart baking dish or cast iron skillet, drizzle with 1 tablespoon olive oil, then spoon on 2 tablespoons basil pesto, sprinkle the minced garlic and red pepper flakes if you like heat, and season with salt and pepper. Toss gently to coat, the tomatoes should glisten.
Bake the tomatoes for 15 minutes, until skins blister and tomatoes begin to collapse, releasing sticky, sweet juices, and the scent of roasting garlic fills the kitchen.
While the tomatoes are roasting, stir together 1 cup sour cream and 1/2 cup chopped fresh basil in a bowl until smooth and fragrant, then add the 8 ounces of fresh mozzarella chunks, 8 ounces shredded provolone, and 1/4 cup grated parmesan. The mixture will look pale and thick, with bits of cheese peeking through.
When the tomatoes are done, remove the dish, and add the cheese and sour cream mixture to the roasted tomatoes, tossing gently to combine so the warm tomatoes start to melt the cheeses. The mixture will steam and smell savory, creamy, and herbaceous.
Cut the remaining cup of cherry tomatoes in half and arrange them on top of the cheese layer, pushing a few down into the mixture for bursts of color and freshness. The halved tomatoes keep a fresh contrast to the roasted ones.
Bake for another 20 minutes, until the cheese is melted through, the top turns slightly golden, and the edges bubble and brown a little. You want a bubbly center and a lightly bronzed top for visual appeal and texture.
Remove from the oven and let rest for 5 minutes, then top with a handful of fresh basil just before serving, so the herb keeps its bright color and aroma. Serve with crusty bread, chips, or crackers, scooping while warm for the best stretch and texture of the cheese.

Prep ~15 minutes, Cook ~35 minutes, Total ~50 minutes, Servings ~8, Kcal ~295 per serving

Prepare in Advance

You can absolutely make parts of this dip ahead to save time on the day you plan to serve it. Roast the tomatoes up to 24 hours in advance, cool them completely, and store in an airtight container in the refrigerator. Mix the sour cream with chopped basil and keep this in a separate jar for up to 24 hours as well, this prevents the basil flavor from over-steeping and keeps the texture fresher.

If you are planning a larger menu, roast the tomatoes and refrigerate them, then bring everything to room temperature before combining and baking. If you want a complete meal plan, consider pairing this dip with a main like Alice Springs Chicken for a hearty dinner party spread, the creaminess of the dip matching well with richer roasted proteins.

To assemble later, take the tomatoes and basil sour cream mixture from the fridge, stir in the cheeses, arrange halved fresh tomatoes on top, and bake as directed. This finishes in about 20 minutes, so you can time it to come out of the oven right when guests arrive.

Storing and Reheating

Refrigerate leftover Caprese dip in an airtight container for up to 3 to 4 days. The texture will firm up as it cools, and the flavors meld, so you may notice the basil becomes slightly more pronounced after a day. For longer storage, you can freeze the baked dip in a sturdy freezer-safe container for up to 2 months, though fresh basil and some textural elements will be better when made fresh.

To reheat gently, thaw overnight in the refrigerator if frozen, then rewarm in a 350°F oven for 12 to 18 minutes until bubbly. For smaller portions, a 30 to 60 second blast in the microwave can work, but an oven or skillet keeps the texture more pleasant. Watch for bubbling and a little browning on the edges, that is your cue it is ready. A fresh sprig of basil after reheating brightens the flavors and signals freshness.

Freshness cue, look for bright basil and lively tomato color, if the dip looks gray or smells sour beyond the normal tang of cheese, discard it.

Serving Ideas

Perfect Pairings

Toasted baguette slices brushed with olive oil and grilled until golden, perfect for scooping
Crisp pita chips or tortilla chips for a textural contrast
A simple green salad dressed with lemon vinaigrette to cut the richness
Roasted or grilled vegetables like zucchini and bell peppers for a lighter option
A platter of sliced turkey bacon, if you want a savory, smoky addition without pork bacon

Make It Your Own

Flavor Twists and Substitutions

Add turkey bacon, cooked and crumbled, then folded into the cheese mix for a smoky, savory note, swap in turkey bacon for a lighter, leaner touch.
Stir in a teaspoon of lemon zest to the sour cream for a bright, citrusy lift that plays well with the tomatoes.
Use burrata instead of the sour cream and mozzarella for an ultra-luxe version, spooning the burrata over the hot tomatoes just before serving for pockets of creamy richness.
Toss in a pinch of red pepper flakes or a splash of hot sauce into the tomato layer for a spicy kick that warms each bite.
Make it vegetarian-friendly by keeping the original cheeses and adding more fresh herbs like oregano and thyme for depth.
Replace provolone with fontina for a nuttier melt if you prefer that flavor profile.
Try roasted garlic in place of raw minced garlic for a sweeter, caramelized undertone that mellows the sharpness.

For dessert to round out the night, end with a fun treat like a brookie recipe, the mix of brownie and cookie offering a joyful finish to a savory spread.

Cook’s Notes and Secrets

Pro Tips for Best Results

Use low-moisture mozzarella for a stringy melt, fresh mozzarella can make the dip watery as it releases more moisture.
Space the tomatoes in the dish so they roast rather than steam, giving them time to blister and concentrate flavor.
Let the assembled dip rest for 5 minutes after baking, this helps it settle and makes scooping easier without losing melting texture.
If your oven runs hot, check at 15 minutes during the final bake to avoid over-browning, you want golden edges not blackened spots.
Bring the sour cream and cheese mixture to room temperature for a smoother melt, cold cheese can slow the melting process.
A quick broil for 1 minute at the end can give a nicely browned top, but watch it carefully to avoid burning.

Caprese Dip Recipe FAQs

Frequently Asked Questions
What kind of tomatoes work best for this dip?
Cherry tomatoes are ideal because they roast quickly and become jammy, giving bursts of sweet acidity. If you only have grape tomatoes, they will work similarly, and halving a few fresh ones for topping gives great contrast.

Can I make this dip dairy free?
Yes, substitute a dairy-free sour cream and use plant-based mozzarella and provolone alternatives. Keep in mind melting textures will vary by brand, so choose options labeled for baking or melting.

How do I prevent the dip from becoming watery?
Use low-moisture mozzarella and drain any excess juices before combining if your tomatoes are especially juicy. Letting the dip rest briefly after baking also helps excess liquid redistribute and results in a better scoopable texture.

Is this dip freezer friendly?
You can freeze the baked dip for up to 2 months in a sealed freezer container. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through and bubbly. Note, fresh basil will lose some brightness after freezing, so add fresh basil after reheating.

Can I make this spicier or milder?
Absolutely, add crushed red pepper flakes or a dash of hot sauce to the tomato layer to increase heat, or omit any peppery add-ons for a milder, creamier result. A pinch of sugar can tame overly acidic tomatoes without changing the Caprese character.

How long will leftovers keep in the fridge?
Stored properly in an airtight container, plan on 3 to 4 days. Reheat gently to prevent the cheeses from breaking down, and refresh with fresh basil before serving to revive flavors.

Final Thoughts

Caprese dip is an effortless way to turn summer-fresh ingredients into a communal, comforting dish that delights at any table. With jammy roasted tomatoes, creamy cheeses, and the herbal lift of basil and pesto, this Caprese Dip Recipe is both simple and elegant, a true go-to for entertaining or a leisurely night at home. Make a batch, warm some crusty bread, and enjoy the way the flavors come together, inviting conversation and that irresistible, cheesy pull. Give it a try soon, and let this dip become one of your favorite easy, show-stopping recipes.

Caprese Dip

Author: anastasia-rice
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A bubbling skillet of Caprese dip featuring roasted tomatoes, garlic, and a trio of cheeses, perfect for gatherings or a cozy night in.

Instructions

Preheat the oven to 400°F (200°C).
Add cherry tomatoes to a baking dish, drizzle with olive oil, and toss with pesto, garlic, salt, and pepper.
Bake for 15 minutes until skins blister.
Mix sour cream with chopped basil, mozzarella, provolone, and parmesan.
Add cheese mixture to the roasted tomatoes and gently combine.
Top with halved cherry tomatoes and bake for another 20 minutes until cheese is melted and bubbly.
Let rest for 5 minutes, then serve warm with bread or chips.