Baked Caprese Dip
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!
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.
Notes
Nutrition Facts don't include crostini's or chips.
If you don't have a 2 Qt Baking Dish, using a 10 inch oven safe skillet will work as well.
Nutrition
Calories: 396kcalCarbohydrates: 8gProtein: 21gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 82mgSodium: 643mgPotassium: 257mgFiber: 1gSugar: 4gVitamin A: 1309IUVitamin C: 13mgCalcium: 586mgIron: 1mg
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