Easy Caprese Dip

If you ask me, turning a classic caprese salad into a warm, melty dip is one of the best ideas ever.

This appetizer takes everything you love about fresh mozzarella, tomatoes, and basil and transforms it into a cheesy, scoopable dish that’s perfect for parties. Roasted tomatoes and garlic get mixed with creamy sour cream, pesto, and three types of cheese.

It’s baked until bubbly and golden, then topped with fresh diced tomatoes and a drizzle of balsamic glaze. Toasted bread is perfect for scooping up every last bite.

It’s an easy crowd-pleaser that feels fancy but comes together without much fuss.

What Kind of Mozzarella Should I Use?

For this caprese dip, you’ll want to stick with low-moisture mozzarella rather than the fresh kind that comes packed in water. Fresh mozzarella has too much liquid and will make your dip watery instead of thick and creamy. You can find low-moisture mozzarella in blocks in the cheese section of any grocery store, and it’s usually labeled as such on the package. I like to buy a block and cut it into chunks myself rather than using pre-shredded, since the chunks give you nice pockets of melty cheese throughout the dip. That said, if you’re short on time, pre-shredded low-moisture mozzarella will work just fine.

Options for Substitutions

This dip is pretty forgiving when it comes to swapping ingredients:

• Sour cream: You can use Greek yogurt instead for a tangier flavor and lighter option. Full-fat works best to keep that creamy texture.
• Mozzarella cheese: Fresh mozzarella can replace low-moisture mozzarella, but make sure to drain it well and pat it dry with paper towels before cutting it into chunks, otherwise your dip might get watery.
• Provolone cheese: If you don’t have provolone, try using shredded fontina or even extra mozzarella. The flavor will be slightly different but still delicious.
• Fresh basil: In a pinch, you can use 2 tablespoons of dried basil instead of fresh, but add it to the tomato mixture while cooking to help release the flavor.
• Cherry tomatoes: Grape tomatoes work just as well, or you can use regular tomatoes – just dice them up and remove some of the seeds to avoid excess liquid.
• Basil pesto: Sun-dried tomato pesto makes a nice alternative if you want to switch things up, or you can skip it entirely and add an extra tablespoon of fresh basil.

Watch Out for These Mistakes While Baking

The biggest mistake with this dip is using fresh mozzarella instead of low-moisture mozzarella, which releases too much water and turns your dip into a watery puddle – stick with the low-moisture version for a thick, creamy texture. Another common error is skipping the first baking step with the tomatoes, garlic, and pesto, as this roasting time concentrates the flavors and prevents excess liquid from making the dip runny. Don’t add the fresh basil before baking or it will turn brown and lose its bright flavor – always save it for garnish right before serving. Finally, let the dip cool for about 5 minutes after removing it from the oven, which allows the cheese to set slightly and makes it easier to scoop without burning your mouth.

What to Serve With Caprese Dip?

This dip is perfect for serving with crusty Italian bread, toasted baguette slices, or even pita chips for scooping up all that cheesy goodness. I love setting out a variety of dippers like butter crackers, pretzels, and sliced vegetables such as bell peppers and cucumbers to give everyone options. If you’re making this for a party, consider adding some cured meats like salami or prosciutto on the side, along with marinated olives and artichoke hearts to create a full Italian-inspired spread. You can also serve it alongside a simple arugula salad dressed with lemon and olive oil to balance out the richness of the dip.

Storage Instructions

Store: Keep any leftover caprese dip in an airtight container in the fridge for up to 3 days. The flavors actually get even better as they meld together overnight, so it’s great for making a day ahead if you’re planning a party or gathering.

Reheat: When you’re ready to enjoy it again, warm it up in the oven at 350°F for about 15-20 minutes until it’s bubbly and melted. You can also use the microwave in 30-second intervals, stirring between each one, though the oven gives you that nice golden top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 65-75 g
• Fat: 120-135 g
• Carbohydrates: 45-55 g

Ingredients

For the roasted base:

• 1 cup tomatoes (halved cherry or grape tomatoes work best)
• 1 1/2 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 3 tbsp pesto
• 6 garlic cloves (peeled and left whole for roasting)
• 1/2 tsp salt
• 1/4 tsp pepper

For the cheese mixture:

• 1 cup sour cream
• 1/2 cup fresh basil
• 8 oz mozzarella (low-moisture part-skim, shredded for a better melt)
• 8 oz provolone (I like Boar’s Head mild provolone for this)
• 1/3 cup parmesan cheese

For assembly and serving:

• 1 cup tomatoes (finely diced into 1/4-inch pieces)
• bread (thickly sliced and toasted until golden)
• 1 tbsp balsamic glaze (for drizzling)

Step 1: Roast the Tomato and Garlic Base

• 1 cup tomatoes
• 1 1/2 tbsp olive oil
• 3 tbsp pesto
• 6 garlic cloves
• 1/2 tsp salt
• 1/4 tsp pepper

Preheat your oven to 400°F.

Halve the cherry tomatoes and peel the garlic cloves, leaving them whole—this helps them roast evenly and become sweet and mellow.

Toss the halved tomatoes and garlic cloves with olive oil, pesto, salt, and pepper in an oven-safe baking dish (an 8×8 or 9×9 inch dish works well).

Spread everything in a single layer and roast for 15 minutes until the tomatoes begin to burst and the garlic softens.

I like to use quality extra virgin olive oil here because it’s roasted gently and really contributes to the final flavor.

Step 2: Build the Creamy Cheese Layer

• 1 cup sour cream
• 1/2 cup fresh basil
• 8 oz mozzarella
• 8 oz provolone
• 1/3 cup parmesan cheese

While the tomatoes roast, combine the sour cream, fresh basil, shredded mozzarella, provolone, and parmesan cheese in a bowl.

Mix thoroughly until well combined and uniform—this creates a creamy, cohesive base that will bind all the flavors together when mixed into the warm roasted tomatoes.

I find that shredding the mozzarella myself rather than using pre-shredded gives a much better melt and creamier final texture.

Step 3: Combine and Bake Until Bubbly

• roasted tomato and garlic mixture from Step 1
• creamy cheese mixture from Step 2

Remove the roasted tomato mixture from the oven and stir in the cheese mixture from Step 2 until everything is evenly combined and the residual heat begins to melt the cheese slightly.

Return the baking dish to the oven and bake for another 20 minutes, until the dip is heated through and the cheese is melted and slightly bubbling at the edges.

The dip should be creamy and warm throughout.

Step 4: Finish and Serve

• 1 cup tomatoes
• 1 tbsp balsamic glaze
• bread

Remove the dip from the oven and top it with the finely diced fresh tomatoes, which add a bright, fresh contrast to the warm, creamy base.

Drizzle the balsamic glaze over the top for a subtle sweet-tangy finish.

Serve immediately with thickly sliced bread that has been toasted until golden, which provides the perfect vehicle for scooping and enjoying the dip.

Easy Caprese Dip

Delicious Easy Caprese Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 cups of dip

Calories: 1700

Ingredients Method

Ingredients

  

For the roasted base:

• 1 cup tomatoes (halved cherry or grape tomatoes work best)
• 1 1/2 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
• 3 tbsp pesto
• 6 garlic cloves (peeled and left whole for roasting)
• 1/2 tsp salt
• 1/4 tsp pepper

For the cheese mixture:

• 1 cup sour cream
• 1/2 cup fresh basil
• 8 oz mozzarella (low-moisture part-skim, shredded for a better melt)
• 8 oz provolone (I like Boar's Head mild provolone for this)
• 1/3 cup parmesan cheese

For assembly and serving:

• 1 cup tomatoes (finely diced into 1/4-inch pieces)
• bread (thickly sliced and toasted until golden)
• 1 tbsp balsamic glaze (for drizzling)

Method

 

1. Preheat your oven to 400°F. Halve the cherry tomatoes and peel the garlic cloves, leaving them whole—this helps them roast evenly and become sweet and mellow. Toss the halved tomatoes and garlic cloves with olive oil, pesto, salt, and pepper in an oven-safe baking dish (an 8x8 or 9x9 inch dish works well). Spread everything in a single layer and roast for 15 minutes until the tomatoes begin to burst and the garlic softens. I like to use quality extra virgin olive oil here because it's roasted gently and really contributes to the final flavor.
2. While the tomatoes roast, combine the sour cream, fresh basil, shredded mozzarella, provolone, and parmesan cheese in a bowl. Mix thoroughly until well combined and uniform—this creates a creamy, cohesive base that will bind all the flavors together when mixed into the warm roasted tomatoes. I find that shredding the mozzarella myself rather than using pre-shredded gives a much better melt and creamier final texture.
3. Remove the roasted tomato mixture from the oven and stir in the cheese mixture from Step 2 until everything is evenly combined and the residual heat begins to melt the cheese slightly. Return the baking dish to the oven and bake for another 20 minutes, until the dip is heated through and the cheese is melted and slightly bubbling at the edges. The dip should be creamy and warm throughout.
4. Remove the dip from the oven and top it with the finely diced fresh tomatoes, which add a bright, fresh contrast to the warm, creamy base. Drizzle the balsamic glaze over the top for a subtle sweet-tangy finish. Serve immediately with thickly sliced bread that has been toasted until golden, which provides the perfect vehicle for scooping and enjoying the dip.