I love making this Hot Caprese Dip when I want something warm, creamy, and packed with classic Italian-inspired flavors. It takes the freshness of tomatoes and basil and blends them with melted cheese into a comforting baked dip that always disappears fast. This is one of those recipes I rely on when I need an easy appetizer that still feels homemade and impressive.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s simple, quick, and full of flavor. I like how everything melts together in the oven, creating a creamy texture with bursts of juicy tomatoes. It’s perfect for gatherings, casual snacking, or holidays, and I enjoy that it uses basic ingredients I often already have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 cups cherry tomatoes, halved and divided
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
2 tablespoons pesto sauce
1 teaspoon salt
1/2 teaspoon black pepper
Fresh basil, finely sliced, for garnish
Directions
I begin by preheating my oven to 350 degrees F and lightly greasing a small 1.5-quart casserole dish or oven-safe skillet. In a medium mixing bowl, I combine 1 cup of the halved cherry tomatoes with the mozzarella cheese, Monterey Jack cheese, sour cream, pesto sauce, salt, and black pepper.
Once everything is well mixed, I spread the dip evenly into the prepared dish. I scatter the remaining tomato halves over the top and place it in the oven. I bake the dip for about 25 minutes, until it’s hot, bubbly, and lightly golden on top. After removing it from the oven, I let it cool for a few minutes before garnishing with fresh basil and serving.
Servings And Timing
I usually make this dip to serve about 12 people as an appetizer. It takes roughly 10 minutes to prepare and about 15 minutes to bake, for a total time of around 25 minutes.
Variations
When I want an extra cheesy dip, I add more shredded cheese or experiment with different cheese blends. For a bit of heat, I like stirring in red pepper flakes or a splash of hot sauce before baking. I also enjoy drizzling balsamic glaze over the top after baking for a sweet and tangy finish. If I’m aiming for a lighter option, I serve the dip with fresh vegetables instead of bread or crackers.
Storage/Reheating
I store leftover dip in an airtight container in the refrigerator, where it stays fresh for up to 4 or 5 days. If a little liquid forms on top, I simply stir it back in or gently remove it. To reheat, I warm the dip in the oven until heated through. I can also freeze the dip for up to 3 months, then thaw it completely and reheat it when ready to serve.
FAQs
Can I make this dip ahead of time?
I often prepare the dip ahead and keep it covered in the refrigerator. When I’m ready to serve, I bake it and add a few extra minutes to the cooking time if needed.
What type of tomatoes work best?
I prefer cherry tomatoes because they’re sweet and hold up well when baked, but grape tomatoes or finely chopped fresh tomatoes also work nicely.
Can I use a different base instead of sour cream?
I sometimes substitute softened cream cheese, knowing it will make the dip thicker and richer.
What should I serve with this dip?
I like serving it with crusty bread, toasted baguette slices, crackers, or fresh vegetables for dipping.
Can this dip be frozen?
I freeze it either before or after baking. I make sure it’s well covered, then thaw it completely before reheating in the oven.
Conclusion
This Hot Caprese Dip is one of my go-to appetizer recipes because it’s easy, flavorful, and always a hit. I enjoy how it turns simple ingredients into a warm, shareable dish that works for any occasion. Whenever I need a reliable and comforting dip, this recipe is the one I make.
Hot Caprese Dip is a warm, cheesy appetizer featuring melted mozzarella and Monterey Jack with juicy cherry tomatoes, creamy sour cream, and a touch of pesto. It’s easy to prepare and perfect for parties or casual snacking.
Total Time:25 minutes
Yield:12 servings (as an appetizer)
Ingredients
1 1/2 cups cherry tomatoes, halved and divided
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
2 tablespoons pesto sauce
1 teaspoon salt
1/2 teaspoon black pepper
Fresh basil, finely sliced (for garnish)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 1.5‑quart casserole dish or oven‑safe skillet.
In a bowl, combine 1 cup of halved cherry tomatoes, mozzarella, Monterey Jack, sour cream, pesto, salt, and black pepper.
Spread the mixture evenly into the prepared dish.
Scatter the remaining tomato halves over the top.
Bake for about 25 minutes, until hot, bubbly, and lightly golden.
Let cool slightly, then garnish with fresh basil before serving.
Notes
Use grape tomatoes if cherry tomatoes aren’t available.
Add extra shredded cheese for a cheesier version.
Stir in red pepper flakes or hot sauce for a spicy kick.
Drizzle balsamic glaze on top after baking for sweet tanginess.
