Baked Caprese Dip

Name: Baked Caprese Dip
Prep time: 10 min
Cook time: 35 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: 2 Cups Cherry Tomatoes; 1 Tbsp Extra Virgin Olive Oil; 2 Tbsp Pesto; 5 Cloves Garlic; Salt; Black Pepper; 1 tsp Crushed Red Pepper Flakes; ½ Cup Fresh Basil Leaves; 1 Cup Sour Cream; 8 oz Fresh Mozzarella; 8 oz Provolone; ¼ Cup Parmesan Cheese; 1 Tbsp Balsamic Glaze; Crostini Bread or Chips

Serves 610 mins prep35 mins cook

This Baked Caprese Dip is a gooey, melty appetizer layered with cherry tomatoes, fresh basil, and bold flavors. It's a fun twist on a classic and will quickly become a new favorite dip to share!

0 servings

What you need

cup cherry tomato

tbsp extra-virgin olive oil

tbsp pesto

clove garlic, or 2 Tbsp garlic powder

salt, to taste

black pepper, to taste

tsp crushed red pepper

cup fresh basil leaves

cup sour cream

oz fresh mozzarella, cut into chunks

oz provolone, shredded

cup parmesan cheese, shredded

tbsp balsamic glaze, for topping

crostini

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Instructions


0 Preheat oven to 400°F. Place 1 cup of cherry tomatoes in a 2 Qt Baking Dish. Drizzle tomatoes with olive oil and stir in pesto, salt, pepper, crushed red pepper and garlic. Once preheated, cook for 15 minutes.
1 While tomatoes bake, in a mixing bowl mix together sour cream, 1/4 cup basil, fresh mozzarella, grated provolone and grated parmesan cheese. Cut the remaining tomatoes in 1/2 and set to the side.
2 Remove baking dish from the oven and lightly smash tomatoes and garlic cloves.
3 Stir in cheese mixture. Place cut tomatoes on top of the cheese mixture.
4 Bake another 20 minutes until cheese is melted and edges are bubbly. Drizzle the baked caprese dip with balsamic glaze and top with remaining fresh basil. Serve with toasted crostini bread.

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