If you love classic Caprese salad, get ready to fall head over heels for this cheesy, melty Caprese dip. Packed with roasted tomatoes, fresh basil, garlic, and gooey cheese, this hot appetizer is the perfect blend of fresh and comforting. It’s incredibly easy, ultra-flavorful, and sure to steal the spotlight at any gathering.
Serve it with crusty bread or crackers and dive into this warm, dip-worthy twist on a summer favorite!
🧡 Why You’ll Love This Caprese Dip
- Melty, cheesy perfection – mozzarella, provolone, and Parmesan create the ultimate gooey texture.
- Bold, fresh flavor – thanks to roasted cherry tomatoes, garlic, pesto, and basil.
- Quick + easy – just a few simple steps and less than 10 ingredients.
- Perfect for any occasion – ideal for summer parties, game day, or cozy nights in.
- Naturally gluten-free – just choose your favorite GF crackers or bread for dipping!
🍅 Ingredients You’ll Need
Jump to the recipe card below for exact amounts.
- Cherry tomatoes – sweet and juicy; both grape or cherry varieties work well.
- Olive oil – for roasting the tomatoes to blistered perfection.
- Garlic – fresh cloves, finely minced for big flavor.
- Basil pesto – store-bought or homemade adds herbaceous depth.
- Sour cream – brings creaminess and balances the cheese.
- Fresh basil – chopped into the mix and sprinkled on top for a garden-fresh finish.
- Mozzarella + provolone – for that iconic cheese pull and creamy texture.
- Parmesan cheese – a touch of saltiness and sharp flavor.
- Salt, pepper, red pepper flakes – to season everything just right.
🔪 Tools You’ll Need
- Large mixing bowl
- 8×8 baking dish or 2-quart casserole
- Sharp knife
- Cast iron skillet (optional for extra crisp edges)
👩🍳 How to Make Hot Caprese Dip
Step 1: Roast the Tomatoes
Preheat your oven to 400°F (200°C). Add whole cherry tomatoes to the baking dish, drizzle with olive oil, and toss with pesto, garlic, salt, pepper, and red pepper flakes. Roast for 15 minutes until soft and fragrant.
Step 2: Mix the Cheesy Base
While tomatoes roast, stir together sour cream, chopped basil, mozzarella, provolone, and Parmesan in a large bowl.
Step 3: Combine + Top
Remove the roasted tomatoes from the oven. Stir in the cheese mixture until everything is well combined. Halve the remaining cherry tomatoes and place them on top.
Step 4: Bake Again
Return the dish to the oven and bake for another 20 minutes, or until the cheese is melted, golden, and bubbling around the edges.
Step 5: Garnish + Serve
Top with fresh basil and serve immediately with crusty bread, pita chips, or crackers.
🥖 What to Serve with Caprese Dip
This cheesy dip pairs well with all your favorite dippers:
- Toasted sourdough slices or crostini
- Pita chips or naan wedges
- Crackers (gluten-free options work great too!)
- Thick tortilla chips
🧊 How to Store + Reheat
To store: Let dip cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
To reheat: Bake at 400°F until warmed through and bubbling. You can also reheat smaller portions in the microwave.
💡 Tips + Variations
- Use quality cheese – fresh mozzarella and real Parmesan melt best and give the dip its signature flavor.
- Try burrata – replace mozzarella with creamy burrata for an even richer twist.
- Make it spicy – add extra red pepper flakes or a drizzle of hot honey.
- Go skillet-style – for an extra crispy edge, bake everything in a cast iron skillet.
🧀 More Cheesy Dips to Try
- Buffalo Cauliflower Dip
- Baked Brie with Fig Jam
- Whipped Goat Cheese Dip
- Homemade Boursin Cheese Spread
🌿 Caprese Dip Recipe
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 10
Author: Molly Thompson
Ingredients
- 2 cups cherry tomatoes
- 1 tbsp olive oil
- 2 tbsp basil pesto (store-bought or homemade)
- 5 cloves garlic, minced
- Kosher salt + black pepper, to taste
- 1 cup sour cream
- ½ cup fresh chopped basil
- 8 oz fresh mozzarella, chopped
- 8 oz shredded provolone
- ¼ cup grated Parmesan
- Crusty bread, crackers, or chips for dipping
Instructions
- Preheat oven to 400°F.
- In a baking dish, toss 1 cup cherry tomatoes with olive oil, pesto, garlic, salt, pepper, and red pepper flakes. Roast for 15 minutes.
- While roasting, mix sour cream, basil, mozzarella, provolone, and Parmesan in a large bowl.
- Remove dish from oven, stir in cheese mixture, and top with halved tomatoes.
- Bake another 20 minutes until golden and bubbly.
- Garnish with fresh basil and serve hot!