Description
An easy and delightful twist on the classic Caprese salad, transforming fresh ingredients into a creamy dip perfect for sharing.
Ingredients
Scale
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 2 tablespoons basil pesto
- 5 cloves garlic, minced
- Kosher salt, to taste
- Black pepper, to taste
- 1 cup sour cream
- 1/2 cup fresh chopped basil
- 8 ounces low-moisture mozzarella cheese, cut into chunks
- 8 ounces shredded provolone cheese
- 1/4 cup freshly grated Parmesan cheese
- Crusty bread, crackers, or tortilla chips for serving
Instructions
- Preheat your oven to 400°F and position the rack in the middle.
- Arrange 1 cup of whole cherry tomatoes in a baking dish. Drizzle with olive oil, then top with pesto, minced garlic, salt, and pepper. Toss to coat.
- Roast the tomatoes for 15 minutes until they’re bursting and fragrant.
- Mix the sour cream and chopped basil in a bowl, then stir in mozzarella, provolone, and Parmesan until combined.
- Remove the tomatoes from the oven and add the cheese mixture. Gently mix.
- Cut the remaining cup of cherry tomatoes in half and arrange on top for presentation.
- Bake for an additional 20 minutes until cheese is melted and top is golden.
- Sprinkle fresh basil on top before serving. Enjoy with bread, chips, or crackers.
Notes
For lower calories, substitute Greek yogurt for sour cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg
Keywords: Caprese, dip, appetizer, cheese, cherry tomatoes, summer gathering