1. Preheat the Oven and Prepare the Tomatoes

Start by preheating your oven to 400°F (200°C). This high temperature ensures that the tomatoes roast beautifully, softening into juicy, flavorful bites. While the oven heats up, prepare a 2-quart baking dish or a cast-iron skillet by placing 1 cup of whole cherry tomatoes at the bottom. Drizzle the tomatoes with olive oil, ensuring that they’re well-coated, and then add the basil pesto. The pesto adds an incredible depth of flavor, enhancing the natural sweetness of the tomatoes with its fragrant basil, garlic, and oil. Add the minced garlic, a pinch of red pepper flakes (if you like a little heat), and salt and pepper to taste. Toss everything together to ensure the tomatoes are evenly coated with the olive oil, pesto, and seasonings. Once your tomatoes are prepared, place them in the preheated oven and bake for 15 minutes. During this time, the tomatoes will soften and release their juices, beginning to caramelize on the edges, infusing the whole dish with their sweet, roasted flavor.

2. Prepare the Cheese Mixture

While the tomatoes are roasting, prepare the creamy cheese mixture that will form the base of the dip. In a large mixing bowl, combine the sour cream and fresh basil. The sour cream gives the dip a tangy richness, and the fresh basil adds a pop of green, providing a fragrant contrast to the richness of the cheese. Then, add the fresh mozzarella, shredded provolone, and freshly grated parmesan cheese to the bowl. These three cheeses come together to create the perfect combination of creamy, melty, and slightly tangy textures and flavors. Stir the ingredients together, ensuring that the cheeses are evenly distributed throughout the sour cream and basil mixture. The mozzarella will melt beautifully into the dip, while the provolone adds a mild, smoky sharpness, and the parmesan contributes a nutty depth.

3. Combine the Roasted Tomatoes and Cheese Mixture

Once the tomatoes are done roasting, remove the baking dish from the oven. You’ll notice the tomatoes will have softened and become slightly golden, with their juices mingling with the olive oil and pesto, creating a rich sauce. Gently add the cheese mixture to the tomatoes in the baking dish and toss everything together. The cheese will begin to melt as soon as it hits the hot tomatoes, creating a gooey, irresistible dip. Next, take the remaining cup of cherry tomatoes and cut them in half. Arrange these fresh tomato halves on top of the cheese mixture for a burst of freshness and color. These fresh tomatoes will provide a contrast in both flavor and texture, making each bite of the dip a dynamic experience.

4. Bake the Dip

Return the baking dish to the oven and bake for another 20 minutes. The dip should be bubbling around the edges, with the cheese fully melted and slightly golden on top. The tomatoes will have released even more of their juices, blending with the creamy cheeses to create the perfect dip consistency. As the dip bakes, the aroma of roasting tomatoes, garlic, and melting cheese will fill your kitchen, making it impossible to resist diving in. Once the top is golden and the edges are bubbling, remove the dip from the oven and let it cool for a few minutes before serving.

5. Garnish and Serve

Before serving, top the dip with a handful of fresh basil leaves for a pop of color and added flavor. The basil will add a fragrant, peppery kick that enhances the freshness of the tomatoes. Serve the Caprese dip with your choice of crusty bread, crackers, or tortilla chips for dipping. The warm, cheesy dip combined with the crispy, salty bread or chips creates the perfect balance of textures—crunchy and creamy, savory and tangy. This dish is best enjoyed immediately while the cheese is still melty and the tomatoes are warm and juicy.