Hot Caprese Dip
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Hot Caprese Dip is made with the perfect blend of juicy tomatoes, lots of melty cheesy, and fresh basil. It gets baked in a cheese mixture and has the same flavors as the traditional caprese salad.
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hot caprese dip
Hot, gooey, creamy, cheesy and flavorful..the dreamiest kind of dip, and that’s exactly what this Hot Caprese Dip is!
Dips always make the best appetizer, am I right? This Caprese Dip is going to be one of your new favorite dips to make every season, any time of year. Loaded with juicy tomatoes, melted cheese, and has the best flavors once it’s baked and all the ingredients melt together.
This dip comes together in just seconds (cutting the tomatoes in half are the longest part!). It makes the perfect party dip or appetizer when you need something quick or if you’re a caprese lover.
Other caprese recipes to try is my Classic Carpese Salad, Caprese Pasta Salad, Melon Caprese Salad, and Tomato Prosciutto Salad,
Why You’ll Love This Recipe
key ingredients
- Sweet cherry tomatoes: We love using cherry tomatoes because they are smaller, sweet, and work perfect in this dip. You could also use grape tomatoes or fresh tomatoes, just be sure to cut them into small pieces.
- Sour cream: Makes this dip extra creamy and adds a tangy flavor. Softened cream cheese could also be used but it will change the texture of the dip a bit.
- Shredded cheese: Monterey Jack and mozzarella make the best combination for this dip. Be sure to shred the cheese yourself if you could so it’s extra melty. Fresh mozzarella cheese could also be used if you prefer but may make the dip have a thinner consistency.
- Pesto sauce: Make your homemade pesto from scratch or use a store-bought pesto from the grocery store. This will add tons of flavor.
- Fresh chopped basil leaves: Fresh is always best as opposed to dried basil. Chopped or sliced basil adds flavor, similar to the classic caprese.
- Seasonings: Salt and black pepper.
- Dippers: Crusty bread, garlic bread, toasted baguette slices, crackers, pita chips, tortilla chips, and veggies all make great options.
how to make hot caprese dip
Prepare baking dish: Preheat oven to 350 degrees F and lightly grease a small 1.5 quart casserole dish, shallow baking dish, or small cast iron skillet with cooking spray.
Mix dip ingredients: In a medium or large mixing bowl, combine 1 cup of the halved tomatoes, shredded cheeses, sour cream, pesto sauce, salt and pepper.
Bake, cool and serve: Transfer dip to a prepared dish and spread out evenly with a spatula. Top with remaining tomato halves and bake for 25 minutes or until the top is bubbly and a light golden brown. Let dip cool for a few minutes and then garnish with fresh basil leaves. Serve with croistini, bread, or crackers. Enjoy!
pro tips & variations
- Extra cheesy: Add extra shredded cheese to the dip such as Monterey Jack Cheese, Colby Jack, Pepper Jack Cheese, Mozzarella Cheese, or any of your favorite types of cheese.
- Add protein: Make this dip protein packed and hearty by adding chopped chicken breast to the mixture.
- Double the recipe: Bake it in a 13×9 inch baking dish or large party dish.
- Low carb dish: Make this into a low carb snack by dipping your favorite fresh vegetables in this dip.
- Shred your own cheese: I always recommend shredding your own cheese for any recipe. It just tastes better than the packaged stuff and is so much cheesier when melted.
- Add spice: Add red pepper flakes or your favorite hot sauce to the dip before baking.
- Add a balsamic glaze: Drizzle a balsamic glaze over the top of the dip after it gets baked for a sweet and tangy flavor.
- Garlic flavor: If you want more garlic flavor, add garlic powder or minced garlic to the dip.
Can I Make This Dip In Advance?
YES! I love making dips a few hours ahead or the day before because it lets the flavors come together. The longer the dip sits in the refrigerator, the more flavor it will have. Just add a few more minutes to the baking time when ready to bake.
leftovers & storage
Caprese Dip will last 4-5 days when in an airtight container in the refrigerator or covered with plastic wrap or aluminum foil.
There may be a bit of liquid on top so you may need to give the dip a stir or pat it away with a paper towel.. it will taste just as delicious as I did the first day you made it. Having dip handy in the fridge at all times is always a good idea!
CAN YOU FREEZE hot caprese DIP?
You can! Be sure to cool the dip completely or prep the dip and don’t bake it. This dip will last in the freezer for up to 3 months when covered completely with plastic wrap, aluminum foil and then plastic wrap again. When ready to eat, defrost completely, then warm in the oven.
more hot dips to try
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Hot Caprese Dip
Ingredients
- 1 1/2 cups cherry tomatoes halved and divided
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 2 tablespoons pesto sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- fresh basil finely sliced for garnish (optional)
Instructions
- Preheat oven to 350 degrees F and lightly grease a small 1.5 quart casserole dish, shallow baking dish, or small cast iron skillet with cooking spray.
- In a medium or large mixing bowl, combine 1 cup of the halved tomatoes, shredded cheeses, sour cream, pesto sauce, salt and pepper.
- Transfer dip to a prepared dish and spread out evenly with a spatula. Top with remaining tomato halves and bake for 25 minutes or until the top is bubbly. Let dip cool for a few minutes and then garnish with fresh basil leaves. Serve with croistini, bread, or crackers. Enjoy!
