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.
1cupchopped fresh basilplus 1 tablespoon for garnish
melba toast for serving
Preheat oven to 350 and grease a 1-1/2 quart casserole dish (stoneware works great for cheese dips) with nonstick cooking spray. Set prepared dish aside.
Add sour cream and spices to a mixing bowl and combine well together.
Fold in shredded cheeses and fresh basil.
Top with diced tomatoes.
Spread uncooked Caprese dip into prepared casserole dish and bake for 20-22 minutes or until cheese is bubbly around the edges.
To brown top: Broil for 2-5 minutes until cheese begins to brown and bubble. Pay attention, broilers can work very quick.
Remove Caprese Dip from oven and serve immediately while hot with melba toast.
Do you serve Caprese Dip warm or cold? When it comes to melting cheese, to keep it melted, you have to serve and eat immediately while warm. If you would like a cold Caprese dip, try Strawberry Caprese or Peach Caprese, which uses chunks of non-melted mozzarella instead. What kind of tomatoes go best? We use Roma tomatoes, but really any fresh seasonal tomato is fine. 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.