Caprese Dip with Mozzarella (Printable View)
Oven-baked mozzarella, tomatoes and basil create a creamy, flavorful appetizer perfect for dipping.
# Ingredient List:
→ Vegetables and Aromatics
01 -
2 cups whole cherry tomatoes, divided
02 -
5 cloves garlic, minced
→ Dairy
03 -
1 cup sour cream
04 -
8 ounces low-moisture mozzarella cheese, cut into chunks
05 -
8 ounces shredded provolone cheese
06 -
1/4 cup freshly grated parmesan cheese
→ Herbs and Seasonings
07 -
2 tablespoons basil pesto
08 -
1/2 cup fresh basil, chopped, plus extra for garnish
09 -
Kosher salt, to taste
10 -
Black pepper, to taste
→ Oils
11 -
1 tablespoon olive oil
→ Accompaniments
12 -
Crusty bread, crackers, or tortilla chips, for serving
# Preparation Steps:
01 -
Preheat the oven to 400°F (204°C) and position the rack in the middle of the oven.
02 -
Place 1 cup of whole cherry tomatoes in the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil, top with basil pesto, minced garlic, kosher salt, and black pepper. Toss gently to evenly coat. Roast in the oven for 15 minutes.
03 -
While tomatoes roast, mix sour cream and chopped basil in a medium bowl. Fold in mozzarella chunks, shredded provolone, and grated parmesan until well blended.
04 -
Remove the roasted tomatoes from the oven. Spoon the cheese and sour cream mixture over the tomatoes and gently stir to combine. Halve the remaining 1 cup of cherry tomatoes and arrange them cut-side up on top of the cheese mixture.
05 -
Return the dish to the oven and bake for 20 minutes, or until the cheese is fully melted, the top is lightly golden, and the edges are bubbling.
06 -
Sprinkle extra fresh basil over the dip just before serving. Serve warm with crusty bread, crackers, or tortilla chips.
# Supplementary Details:
01 -
Add fresh basil at the last minute to preserve its flavor and color.