Caprese Dip
This Caprese Dip is a warm summer appetizer featuring fresh basil and tomatoes, perfect for gatherings.
Equipment
- large bowl
- 8x8-inch baking dish
- Cast Iron Skillet
Ingredients
- 2 cups cherry tomatoes
- 1 Tablespoon olive oil
- 2 Tablespoons basil pesto homemade or store bought
- 5 cloves garlic minced
- Kosher salt and black pepper to taste
- 1 cup sour cream
- ½ cup fresh chopped basil
- 8 ounces low-moisture mozzarella cheese cut into chunks
- 8 ounces shredded provolone cheese
- ¼ cup freshly grated parmesan cheese
- crusty bread for serving
- crackers for serving
- tortilla chips for serving
Instructions
- Preheat oven to 400°F and adjust the oven rack to the middle position.
- Add 1 cup of whole cherry tomatoes to the bottom of a 2 quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, and salt and pepper to taste. Toss to coat the tomatoes. Bake for 15 minutes.
- While they're roasting, stir together the sour cream and basil. Add the fresh mozzarella, provolone, and parmesan.
- When the tomatoes are done, add the cheese mixture to the roasted tomatoes and toss to combine. Cut the remaining cup of tomatoes in half and arrange them on top of the cheese.
- Bake for another 20 minutes, until the cheese is melted, top is slightly golden, and edges are bubbling. Top with fresh basil just before serving (not sooner). Serve with your favorite bread, chips, or crackers.
Notes
This dip is best served warm and can be accompanied by different types of bread or chips.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg
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