Caprese Cheese Tomato Dip (Print View)
Melted cheese, roasted tomatoes, basil, and pesto create a creamy, shareable appetizer.
# What You'll Need:
→ Vegetables
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 cheese, cut into chunks
06 -
8 ounces provolone cheese, shredded
07 -
1/4 cup parmesan cheese, freshly grated
→ Condiments
08 -
2 tablespoons basil pesto
09 -
1 tablespoon olive oil
→ Seasoning
10 -
Kosher salt, to taste
11 -
Black pepper, to taste
→ For Serving
12 -
Crusty bread, crackers, or tortilla chips
# Directions:
01 -
Preheat oven to 400°F and position oven rack in the center.
02 -
Place 1 cup of whole cherry tomatoes in a 2-quart baking dish or cast iron skillet. Drizzle with olive oil and spoon basil pesto over tomatoes. Add minced garlic, and season with kosher salt and black pepper. Toss to evenly coat tomatoes. Bake for 15 minutes.
03 -
While tomatoes roast, stir together sour cream and chopped basil in a mixing bowl. Add mozzarella cheese, shredded provolone, and grated parmesan. Mix well to combine.
04 -
When tomatoes are finished roasting, distribute the cheese mixture over roasted tomatoes and toss gently to incorporate. Slice remaining 1 cup of cherry tomatoes in half and arrange atop cheese.
05 -
Return dish to oven and bake for 20 minutes or until cheese is melted, top is lightly golden, and edges are bubbling.
06 -
Garnish with additional fresh basil just before serving. Serve hot with crusty bread, crackers, or tortilla chips.
# Notes:
01 -
Garnish with basil just before serving to maintain its vibrant color and flavor.