I reach for this warm caprese dip when friends drop by and the clock feels loud. Tomatoes burst, basil wakes up the room, and a creamy cheese base makes the whole skillet smell like summer at full tilt. We scoop with toasted bread and pretend dinner can wait a minute or two. I keep the steps short and the pantry friendly. I cube mozzarella, fold in sour cream, a little pesto, and a whisper of garlic. Cherry tomatoes go glossy in the oven and sink into the cheese. The first pull gives long strings and a soft bite of basil. It tastes bright but still cozy, like a patio party that found a blanket. Linda here from Cook Daily Recipe, and I test this often. It bakes fast, travels well, and disappears faster. You can scale it for game day, or make a half batch for a quiet night. If someone asks what that smell is, just wink. We both know the answer lives in that bubbling dish and the crunchy bread beside it.
Table of Contents
- 1 Key Takeaways
- 2 Easy Baked Caprese Dip Recipe
- 3 Ingredients for Baked Caprese Dip
- 4 How to Make Baked Caprese Dip
- 5 Tips for Making Baked Caprese Dip
- 6 Making Baked Caprese Dip Ahead of Time
- 7 Storing Leftover Baked Caprese Dip
- 8 Try these appetizers next
- 9 Baked Caprese Dip
- 10 Nutrition
1 Key Takeaways
Linda here with Cook Daily Recipe at https://www.cookdailyrecipes.com. I lean on this warm caprese dip when friends arrive and time feels tight. The skillet hits the table and the room wakes up. Simple prep. Bright flavor. Soft melt.
We use pantry cheese and sweet tomatoes. We bake until the edges bubble. We finish with fresh basil. A short list works hard and still feels fun.
Serve with toasted bread or sturdy crackers. The dip holds heat and stays stretchy. Clean plates track a good night.
2 Easy Baked Caprese Dip Recipe
I keep Appetizer Recipes close when guests gather. Appetizer Recipes guide quick choices and keep stress low. This caprese dip lands on the list every season.
We want small effort with big comfort. I blend a creamy base with mozzarella and a touch of provolone. I fold in pesto for lift and I tuck in garlic for warmth. Cherry tomatoes bring a bright pop that cuts the rich pull of cheese.
Two words help on busy nights Appetizer Recipes. The skillet goes into a hot oven and comes out with golden spots. We gather around and pass bread. A party starter shines when talk grows and plates come back for more.
3 Ingredients for Baked Caprese Dip
Cherry tomatoes Sweet bite and light acid keep the cheese from feeling too heavy. I like red and gold for color and a sunny look on the table.
Low moisture mozzarella Clean melt and long strands that please any crowd. Fresh works too if you pat it dry so extra liquid stays out of the dish.
Provolone A gentle nutty edge that rounds the flavor. It melts smooth and supports the stretch that we want in a warm party dip.
Parmesan A fine grate adds salt and a little bite. It browns on top and builds a light crust that breaks with a spoon.
Sour cream This gives body and a soft tang. The texture stays creamy after a short bake which keeps every scoop lush.
Basil pesto A spoon wakes the whole pan. The herb and garlic mix keeps each bite fresh and bright from first pull to last scrape.
Garlic Minced fine so the flavor blends with the cheese. It hums in the background and never steals the show.
Olive oil A drizzle helps the tomatoes gloss in the heat. The top takes on a soft shine that looks inviting.
Kosher salt and black pepper Small pinches wake the cheese and the tomatoes. Taste and adjust so the last bite sings as well as the first.
Fresh basil leaves A handful at the end brings cool green notes. The aroma carries across the table and draws forks fast.
Toasted baguette or sturdy crackers We need good crunch to match the creamy dip. Slices toast in minutes and give a neat, tidy scoop.
4 How to Make Baked Caprese Dip
Step one Heat the oven to two hundred Celsius. Lightly oil a small baking dish. This sets you up for an easy release and a clean rim.
Step two In a bowl mix sour cream pesto and minced garlic with salt and pepper. Fold in mozzarella provolone and parmesan. The mix should look even with no dry spots.
Step three Spread the cheese mix in the dish. Toss the tomato halves with olive oil and a pinch of salt. Scatter them across the top so color lands in every scoop.
Step four Bake for eighteen to twenty two minutes. Look for a bubble at the edge and small golden marks on top. The center should move but not look loose.
Step five Rest the dish for five minutes so the cheese sets a touch. Shower with chopped basil. Bring bread to the table and serve warm.
5 Tips for Making Baked Caprese Dip
Pick ripe tomatoes for best pop. Pale fruit can roast on a tray for ten minutes to wake flavor. A little pre heat helps them stay bright inside the skillet.
Use low moisture mozzarella for a clean pull. Fresh mozzarella brings more liquid which can thin the dip. Blot if you use it so the base stays creamy.
Think like party starters when you plan sides. Toasted baguette gives crunch. Sliced focaccia gives a soft chew. Crisp polenta squares work when gluten free guests join.
6 Making Baked Caprese Dip Ahead of Time
I mix the cheese base a day before and keep it covered in the fridge. I add tomatoes right before the bake so the top stays perky and bright. This move makes weeknight hosting feel calm.
For travel I pack the dish cold and carry bread in a bag. The skillet warms fast once it reaches the oven of a friend. The room smiles when the first bubble shows.
When menus grow long I write a short plan under Appetizer Recipes. A make ahead dip sits high on that list. Less last minute work means more time with guests.
7 Storing Leftover Baked Caprese Dip
Spoon what remains into a small container. Chill for up to three days. Reheat in a warm oven until the edges start to bubble again.
Stir a little sour cream into the leftovers if the texture firms up. The dip softens and turns glossy again. Add fresh basil for a new lift.
Leftovers love new partners. Try carrot sticks or warm roasted potatoes. Small plate ideas keep the second round fresh.
8 Try these appetizers next
9 Baked Caprese Dip
Appetizer Recipes Easy Baked Caprese Dip
Ingredients
- 2 cups cherry tomatoes, halved
- 1 cup sour cream
- 8 ounces low moisture mozzarella, cut in small cubes
- 8 ounces provolone, shredded
- 1/4 cup parmesan, finely grated
- 2 tablespoons basil pesto
- 3 to 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh basil leaves, chopped for topping
- Toasted baguette or crackers for serving
Instructions
- Heat oven to 200 C. Lightly oil a small baking dish.
- In a bowl mix sour cream, pesto, garlic, salt, and pepper. Fold in mozzarella, provolone, and parmesan.
- Spread the mixture in the dish. Toss tomatoes with olive oil and a pinch of salt, then scatter over the cheese.
- Bake 18 to 22 minutes until the edges bubble and the top turns golden in spots.
- Rest 5 minutes. Sprinkle chopped basil. Serve warm with toasted baguette or crackers.
10 Nutrition
One eighth of the dish carries about two hundred seventy five calories with a balanced mix of protein fat and carbs. Sodium sits near five hundred twenty milligrams. Fiber stays near one gram. These numbers shift with brand choice and salt level.
We used the main phrase Appetizer Recipes in natural spots across the page. It guides readers who plan a spread and want quick wins. Visit Cook Daily Recipe for more at https://www.cookdailyrecipes.com.
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