Hot Caprese Dip

easy cheesy dip in a stoneware casserole dish and melba toast on the side

4.84 from 30 votes

Baked hot Caprese dip with melted cheese, tomatoes and fresh basil combines minimal effort with major flavor making one of the simplest warm cheesy dips with ease. Taking Italian favorite Caprese and translating to a dippable version, this is big game ready and mouthwateringly delicious. Perfect for entertaining, this is absolutely one of the quickest and easiest dips that feed a party.

Prep Time5

Cook Time22

Broil5

Total Time32

Course: Appetizer Recipes, Dip Recipes

Cuisine: Italian

Keyword: appetizer, dip, tomato

Servings: people

Calories: 509kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

1 cup sour cream
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon dried thyme
8 oz. shredded Monterey jack cheese
8 oz. shredded mozzarella cheese
1 cup chopped fresh basil plus 1 tablespoon for garnish
1 cup diced tomatoes
melba toast for serving
Balsamic glaze optional

Instructions

Preheat your oven to 350°F and grease a 1-1/2 quart casserole dish with nonstick cooking spray.
In a large mixing bowl, stir together 1 cup sour cream, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1 teaspoon dried thyme until well combined.
Fold in 8 oz. each of shredded Monterey Jack and mozzarella cheeses along with 1 cup of chopped fresh basil.
Transfer the cheese and sour cream mixture into the greased casserole dish and evenly top with 1 cup of diced tomatoes.
Bake in the preheated oven for 20-22 minutes or until the edges of the cheese are bubbly.
For a golden top, broil the dip for 2-5 minutes, keeping a close eye to avoid burning.
Remove the dip from the oven, garnish with an additional tablespoon of fresh basil, drizzle with Balsamic Glaze, and serve hot with Melba toast to dip.

Video

Notes

Can Caprese Dip be made ahead of time?

Not really. The cheese would reharden. You can PREP the dish but not bake it and leave it.

Nutrition