This Hot Caprese Dip is the ultimate game-day crowd-pleaser, loaded with gooey fresh and shredded mozzarella, swirled with vibrant pesto, and topped with juicy roasted tomatoes. Serve it straight from the oven with crusty bread or crispy crackers—because the only thing better than melty cheese is melty cheese you don’t have to wait for!

Table of Contents
Why I Love This Recipe
There’s something magical about the way fresh mozzarella stretches and oozes when it’s perfectly melted, and this dip takes full advantage of that creamy, indulgent texture. The combination of fresh and shredded mozzarella ensures the ideal balance of richness and stretch, while the pesto adds a garlicky, herby punch that cuts through the decadence. Roasted tomatoes burst with sweet, tangy flavor, tying everything together in one swoon-worthy bite.
But here’s the thing—hot cheese waits for no one! If you don’t dive in right away, that molten, velvety texture starts to firm up, and while it’s still delicious, you’ll miss out on the full gooey, dippable magic. So gather your people, get your bread ready, and dig in while it’s hot!

Ingredients & Substitutions
- Cherry tomatoes
- Fresh mozzarella
- Low moisture shredded mozzarella
- Basil pesto
- Kosher salt and freshly cracked black pepper to taste
- Crostini
How to Make
- Preheat the oven to 425°F.
- In a medium oven-safe skillet or baking dish, spread the halved cherry tomatoes in an even layer.
- Add the fresh mozzarella cubes over the tomatoes, then sprinkle the shredded mozzarella on top.
- Drizzle the pesto over everything and gently toss to combine. Season with salt and pepper to taste.
- Bake for 20–25 minutes, or until the cheese is fully melted and bubbling.
- Serve the Hot Caprese Dip immediately with crostini, breadsticks, or crackers for dipping. Enjoy while it’s hot!

Tips & Tricks
Use an Oven-Safe Skillet or Baking Dish – A cast-iron or ceramic dish retains heat well, keeping the cheese melty longer after it comes out of the oven.
Drain the Fresh Mozzarella Well – Since fresh mozzarella holds a lot of moisture, pat it dry with paper towels before adding it to prevent excess liquid in the dip.
Mix Up the Cheese for the Best Texture – The combination of fresh mozzarella for creaminess and shredded low-moisture mozzarella for stretchiness gives the best consistency. You can also add a little Parmesan for extra depth.
Serve Immediately – This dip is at its best straight from the oven when the cheese is hot and gooey. If it starts to firm up, pop it back in a warm oven for a few minutes to re-melt.
Pair with Sturdy Dippers – Crostini, breadsticks, or crunchy crackers work best to scoop up the cheesy goodness without breaking. If using softer bread, lightly toast it for better structure.
Make it Spicy! – If you like a little heat when it comes to Hot Caprese Dip, sprinkle in some red pepper flakes or drizzle with Calabrian chili oil before baking.
Prep Ahead – You can assemble the dip up to a few hours in advance and store it in the fridge. Just bake it when you’re ready to serve!
FAQ's
Can I make Hot Caprese Dip ahead of time?
Yes! You can assemble the dip a few hours in advance, cover it, and store it in the fridge. When ready to bake, let it sit at room temperature for about 10 minutes, then bake as directed.
What’s the best type of mozzarella to use for this Hot Caprese Dip?
A combination of fresh mozzarella (for creaminess) and low-moisture shredded mozzarella (for a gooey stretch) works best. Be sure to drain and pat dry the fresh mozzarella to prevent excess moisture.
My Hot Caprese Dip dip turned out watery—what went wrong?
Fresh mozzarella and tomatoes release liquid as they bake. To avoid a watery dip:
- Pat dry the fresh mozzarella before using.
- Roast the cherry tomatoes for 10 minutes before adding cheese.
- Use a slotted spoon to serve if excess liquid remains at the bottom.
Can I use sun-dried tomatoes instead of fresh?
Yes! Chopped oil-packed sun-dried tomatoes add an intense, concentrated tomato flavor and eliminate any extra moisture concerns.
Similar Recipes

Hot Caprese Dip
Ingredients
- 1 pint cherry tomatoes halved
- 8 ounces containers of fresh mozzarella cut into cubes
- 12 ounces low moisture shredded mozzarella
- ½ cup pesto
- Kosher salt and freshly cracked black pepper to taste
- Crostini or Bread sticks or any kind of Cracker
Instructions
- Preheat the oven to 425°F.
- In a medium oven-safe skillet or baking dish, spread the halved cherry tomatoes in an even layer. Add the fresh mozzarella cubes over the tomatoes, then sprinkle the shredded mozzarella on top. Drizzle the pesto over everything and gently toss to combine. Season with salt and pepper to taste.
- Bake for 20–25 minutes, or until the cheese is fully melted and bubbling.
- Serve immediately with crostini, breadsticks, or crackers for dipping. Enjoy while it’s hot!
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I like the idea of adding the cream cheese to keep it a good consistency for dipping or spreading. I wonder how Sun-dried tomatoes would work to prevent the runny tomatoes? Also, has anyone tried drizzling a balsamic glaze over the top after removing from the oven?
That's my question too. I'm going to use the balsamic glaze on Saturday.
Very easy to throw together and delicious!!
This does taste as good as everyone has said. Serving it in a 12" cast iron skillet is the perfect presentation.