Hot Caprese Dip

Jump to Recipe

Are you guys as into appetizers as I am? They are my most favorite part of any meal - and today we’re giving the traditional Caprese a spin. Meet this Hot Caprese Dip that you can enjoy with all the bread!

Hot Caprese Dip from (@whatsgabycookin)

Caprese Salads are mandatory should I ever see them on a menu. There's nothing I love more than fresh mozzarella with basil, tomatoes and some salt and pepper. It's perfect and I intend to eat more than my fair share when I'm in Italy this summer. Chances are, I'll probably just turn into a giant ball of mozzarella and to be honest, I'm 100% okay with that!

But for the days when a traditional Caprese won't cut it - or you need to feed a crowd with a delicious and easy appetizer - why not turn it into some Hot Caprese Dip! It's bubbly/melted cheese, pesto, cherry tomatoes and that's basically it! You can serve it up with crostini, seedy crackers, or scoop it up with a fork and call it a day. I’ve used a store-bought pesto for this recipe to keep things simple, but you could easily use your favorite homemade recipe as well! Either way, I promise this snack is going to be the talk of the town once you serve it to your friends and family. Just make sure to make it right before you serve it - if it sits for too long it won't be melty!

Hot Caprese Dip with TWISTOS Bruschetta Flavored Baked Snack Bites

Author: Gaby Dalkin
5 from 11 votes
Meet this Hot Caprese Dip that you can enjoy with all the bread!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Italian
Servings 10 servings


  • 1 pint cherry tomatoes halved
  • 2 8- ounce containers of fresh mozzarella cut into cubes
  • ½- cup store bought or homemade basil pesto
  • Kosher salt and freshly cracked black pepper to taste
  • Crostini or Bread sticks or any kind of Cracker


  • Preheat the oven to 425 degrees.
  • In a medium skillet, add the halved cherry tomatoes.
  • Drain the mozzarella from any water that it’s packaged with and add a layer of the mozzarella over the tomatoes. Drizzle the pesto over the top and toss to combine. Season with salt and pepper to taste.
  • Bake for about 25 minutes or until very hot and bubbly. Serve IMMEDIATELY with all sorts of crostini and crackers


I definitely recommend perfectly toasted bread as the vehicle for this dip, but crackers, chips, and veggie slices are all great.

Nutrition Information

Calories: 142kcal | Carbohydrates: 4g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 307mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 11mg | Calcium: 168mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. 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?

  2. 5 stars
    This does taste as good as everyone has said. Serving it in a 12" cast iron skillet is the perfect presentation. However, as some have commented and the picture shows, it is very watery. It would have to be from the tomatoes. You could serve it with crostini and let it soak up the liquid. I served it with Triscuits so that thought won't work. Next time I think I will try putting the oven on broil and heat from the top so that the tomatoes are warm but not thoroughly cooked. Another problem was the gooey cheese that was VERY hard to cut through. Perhaps shredded mozzarella would be easier to portion out??? Excellent recipe that just needs a couple of tweaks to make it easier to serve.

  3. 5 stars
    Love this dip, have made it several times for my family and it is now has a permanent home in my appetizer menu.

  4. Tasted great! Looked terrible! Not sure what I did wrong..... mine was really runny, like all of the oils had separated and laid on the top of the dish. Cheese seemed really stringy too like I could not get all the ingredients incorporated together - is that normal? I really want to serve this at an upcoming party but I need to figure out where I went wrong. Any help and suggestions greatly appreciated.

  5. It looked perfect.....until it sat 10 minutes. It was just one giant blob of cheese that even the toasted baguette chips couldn't dollop up! Suggestions?

    1. Hey Patti!! It needs to be eaten immediately as it says in the directions. Otherwise, you could try keeping it warm in a slow cooker so the cheese stays melty!

5 from 11 votes (8 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating