This Baked Caprese Dip is a gooey, melty appetizer layered with cherry tomatoes, fresh basil, and bold flavors. It's a fun twist on a classic and will quickly become a new favorite dip to share!
Appetizers are one of my greatest joys of any meal! They set the stage for the evening and it brings everyone gathered around it, sparking conversation and creating connections. With these bite-sized portions, it allows your guest to snack without a full commitment of a busy plate.
Jump to:
Homemade Pesto
I have LOADS of basil I need to use before the season ends. Pesto is always my go-to solution and it freezes great!
TO FREEZE PESTO. We put the left over pesto in ice cube trays, freeze them, then transfer them to an airtight freezer bag. They stay good for up to 6 months! When ready to use, simply thaw out in the fridge or place frozen cubes directly into pasta dishes when cooking.
TO MAKE PESTO. In a food processor or blender, pulse together basil, walnuts, garlic cloves and parmesan cheese. Slowly drizzle in olive oil and pulse until pesto is smooth. Season with salt, pepper and lemon juice.
- 2 Cups Fresh Basil
- ½ Cup Grated Parmesan Cheese
- ½ Cup Extra Virgin Olive Oil (I love Blazing Bella!)
- ¼ Cup Walnuts
- 4 Garlic Cloves (We love ours extra garlicky)
- Salt, Pepper and Lemon to taste
QUALITY IS KEY. Blazing Bella has it nailed down. Try out their sample pack to test out their different olive oil flavors (lemon, garlic, strawberry..) or build your own box full of your favorites!
Ingredients for Dip
To make your 3 Cheese Baked Caprese Dip, here's what you'll need:
- Fresh Tomatoes - I used cherry tomatoes from the garden, but grape tomatoes would work as well. I prefer cherry tomatoes because they have a thinner skin and are sweeter.
- Pesto - Can use store bought or see above for a fresh homemade pesto option.
- Olive Oil
- Basil - Fresh basil is ideal for this recipe! You just can't beat the fresh basil crisp for this caprese dip recipe.
- Mozzarella Cheese, Parmesan Cheese and Provolone Cheese
- Salt, Black Pepper and Crushed Red Pepper Flakes
- Sour Cream
- Balsamic Glaze
- Crostini Bread - Buttered and toasted is the way to go! If you're going for a "chip" feel, use something thick like a pita chips or bagel chips.
See recipe card for quantities.
Step-by-Step Instructions
- Preheat oven to 400°F. Place 1 cup of cherry tomatoes in a 2 Qt Baking Dish. Drizzle tomatoes with olive oil and stir in pesto, salt, pepper, crushed red pepper and garlic. Once preheated, cook for 15 minutes.
- While tomatoes bake, in a mixing bowl mix together sour cream, ¼ cup basil, fresh mozzarella, grated provolone and grated parmesan cheese. Cut the remaining tomatoes in ½ and set to the side.
- Remove baking dish from the oven and lightly smash tomatoes and garlic cloves.
- Stir in cheese mixture. Place cut tomatoes on top of the cheese mixture.
- Bake another 20 minutes until cheese is melted and edges are bubbly. Drizzle the baked caprese dip with balsamic glaze and top with remaining fresh basil. Serve with toasted crostini bread.
Equipment and Supplies
- 2 Quart Baking Dish - I'm attached to these Staub dishes! I use their cast iron skillet and bakeware any chance I get. They always clean easy and they cook evenly.
- Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
- Cheese Grater by KitchenAid
- Blazing Bella has it nailed down perfection. Try out their sample pack to test out their different olive oil flavors (lemon, garlic, strawberry..) or build your own box full of your favorites!
Storage
Allow the Caprese Dip to cool. Store in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 400°F for 15-20 minutes until warm throughout and melted.
Pesto can be stored in the fridge for up to 5 days, and frozen for up to 6 months. If placing in the fridge, add a thin layer of olive oil on top to keep the basil from browning too bad.
More Appetizers
Video of Recipe
Recipe
Baked Caprese Dip
Equipment
- 2 Qt Baking Dish or a cast iron skillet
Ingredients
- 2 Cups Cherry Tomatoes
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Pesto
- 5 Cloves Garlic or 2 tablespoon garlic powder
- Salt to taste
- Black Pepper to taste
- 1 teaspoon Crushed Red Pepper Flakes
- ½ Cup Fresh Basil Leaves
- 1 Cup Sour Cream
- 8 oz Fresh Mozzarella cut into chunks
- 8 oz Provolone shredded
- ¼ Cup Parmesan Cheese shredded
- 1 tablespoon Balsamic Glaze for topping
- Crostini Bread or Chips
Instructions
- Preheat oven to 400°F. Place 1 cup of cherry tomatoes in a 2 Qt Baking Dish. Drizzle tomatoes with olive oil and stir in pesto, salt, pepper, crushed red pepper and garlic. Once preheated, cook for 15 minutes.
- While tomatoes bake, in a mixing bowl mix together sour cream, ¼ cup basil, fresh mozzarella, grated provolone and grated parmesan cheese. Cut the remaining tomatoes in ½ and set to the side.
- Remove baking dish from the oven and lightly smash tomatoes and garlic cloves.
- Stir in cheese mixture. Place cut tomatoes on top of the cheese mixture.
- Bake another 20 minutes until cheese is melted and edges are bubbly. Drizzle the baked caprese dip with balsamic glaze and top with remaining fresh basil. Serve with toasted crostini bread.
Chef Tim Clowers says
This was insane how good this is and literally will be gone in minutes