Caprese Dip
A delightful blend of cherry tomatoes, creamy cheeses, and aromatic basil, perfect for any gathering and bursting with fresh flavors.
Ingrédients
Vegetable Base
- 2 cups cherry tomatoes Washed and halved
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 2 tablespoons basil pesto Homemade or store-bought
- to taste Kosher salt and black pepper
Cheese Mixture
- 1 cup sour cream Can substitute with Greek yogurt
- 1/2 cup fresh chopped basil For mixing into the dip
- 8 ounces low-moisture mozzarella cheese Cut into chunks
- 8 ounces shredded provolone cheese
- 1/4 cup freshly grated Parmesan cheese
Dippers
- Crusty bread, crackers, or tortilla chips For serving
Instructions
Preparation
- Preheat your oven to 400°F.
- Wash the cherry tomatoes and mince the garlic.
- Cut the mozzarella cheese into bite-sized chunks.
Cooking the Base
- In a medium baking dish, layer 1 cup of cherry tomatoes. Drizzle with olive oil and top with minced garlic, basil pesto, salt, and pepper.
- Toss to coat the tomatoes evenly in flavor.
Roasting the Tomatoes
- Place the baking dish in the oven and roast for 15 minutes until the tomatoes have softened and burst.
Mixing the Cheese Base
- In a large bowl, combine sour cream and fresh chopped basil until fully integrated.
- Fold in mozzarella, provolone, and Parmesan cheese until coated.
Combining Ingredients
- Combine the roasted tomatoes and their juices with the cheese mixture, mixing thoroughly.
Final Baking
- Top with remaining halved cherry tomatoes and return to the oven.
- Bake for an additional 20 minutes until cheese is bubbly and golden brown.
Serving
- Allow dip to cool for 5 minutes, then sprinkle with fresh basil.
- Serve warm with crusty bread, crackers, or tortilla chips.
Notes
For a spicy version, add chopped jalapeños or red pepper flakes. Great for gatherings, and can be prepared in advance.