Ingredients
Tomato Mixture
- 2 cups cherry tomatoes (divided)
- 1 Tablespoon olive oil
- 2 Tablespoons basil pesto (homemade or store-bought)
- 5 cloves garlic, minced
- Kosher salt and black pepper to taste
- Red pepper flakes (optional, amount to taste)
Cheese Mixture
- 1 cup sour cream
- 1/2 cup fresh chopped basil
- 8 ounces low-moisture mozzarella cheese, cut into chunks
- 8 ounces shredded provolone cheese
- 1/4 cup freshly grated parmesan cheese
To Serve
- Crusty bread, crackers, or tortilla chips
- Fresh basil for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and place the oven rack in the middle position for even heat distribution.
- Prepare and Roast Tomatoes: Place 1 cup of whole cherry tomatoes in the bottom of a 2-quart baking dish or cast iron skillet. Drizzle with olive oil and top with pesto, minced garlic, red pepper flakes, kosher salt, and black pepper. Toss gently to coat everything evenly. Bake the tomatoes for 15 minutes until softened and aromatic.
- Mix the Cheese Blend: While tomatoes roast, combine sour cream and fresh chopped basil in a mixing bowl. Add the mozzarella chunks, shredded provolone, and grated parmesan cheese, stirring gently to bring everything together.
- Combine Tomatoes and Cheese: Once the tomatoes finish roasting, add the prepared cheese mixture directly into the dish with the roasted tomatoes and toss gently to combine. Cut the remaining cup of cherry tomatoes in half and arrange them on top of the cheese blend.
- Bake the Dip Until Melty: Return the assembled dip to the oven and bake for an additional 20 minutes, or until the cheese is fully melted, the top is slightly golden, and the edges are bubbling.
- Garnish and Serve: Remove from oven and sprinkle fresh basil over the top just before serving. Pair the warm dip with crusty bread, crackers, or tortilla chips for dipping.
Notes
- This dip is best served warm for melty, gooey cheese and vibrant tomato flavor.
- You can prepare the pesto ahead of time if using homemade, or buy a high-quality store-bought version.
- Adding red pepper flakes is optional but gives a subtle kick to the dip.
- Use a cast iron skillet or oven-safe baking dish for best roasting results.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- For a lighter version, you can substitute sour cream with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian