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The easiest Roasted Garlic Caprese Dip. Trust me, this is going to become your new go-to dip for spring and summer. Roasted garlic, shallots, and tomatoes are all mixed into the creamiest dip and topped with melty mozzarella cheese. It’s cheesy, summery, and so delicious. Best of all, this is an easy dip recipe and easy appetizer for your next party. Serve this up dip-style, with toasted bread or crackers on the side for scooping. Perfect for Mother’s Day and all the upcoming summer holidays!
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I’ve been missing out! I say this every single time I share any kind of appetizer recipe, but oh my goodness, I need to make more dips! I’ve decided that this coming summer is my summer to share all of my dip recipes. Baked, chilled, light, and fresh, I have so many ideas brewing.
I’m so excited, I can’t wait! Also, I am very happy that summertime is drawing near. It’s such a fun season for food. So fresh and colorful!
Ingredients
- Garlic
- Shallots
- Extra virgin olive oil
- Fresh thyme leaves
- Kosher salt and black pepper
- Cherry tomatoes
- Cream cheese
- Mayo
- Fresh basil
- Grated parmesan cheese
- Shredded low moisture fresh mozzarella cheese
Kitchen Supplies
- 8×8 inch square baking dish
- Cutting board
- Measuring cup
- Medium mixing bowl
When it comes to sharing dips, I don’t have that many recipes. Unless there’s a big holiday I rarely entertain, so creating dinners is usually the main thing on my mind.
But you all have been requesting more appetizers. And honestly, every time I do a deep dive into new app recipes, I have a lot of fun. There are so many I’ve never tried!
When it comes to appetizers that I have tried (and make often), garlic bread is one of those dishes. My brothers are obsessed and I make a fresh loaf with most family meals. I always use roasted garlic and so much fresh basil. And that’s kind of what I did here. I turned our family garlic bread into the yummiest dip for late spring and summer!
Details
Start with the garlic. I like to roast a head or two with a couple of shallots, olive oil, fresh thyme, and black pepper. The idea is that you roast the garlic until it becomes very soft and mashable. This takes about 30 minutes in the oven.
Once the garlic is roasted, remove the garlic and shallots from the baking dish. Then toss on a handful of cherry tomatoes and throw them into the oven to roast.
While the tomatoes roast up, I mash and chop the garlic and the shallots. Then add them to a bowl with cream cheese, mayo, fresh chopped basil, lots of black pepper, and chili flakes. Mmm marinated tomatoes! Yum!
Now, add the cheese dip to the tomatoes and top with lots of shredded mozzarella cheese. Make sure you’re using fresh whole milk mozzarella. Those mozzarella balls make all of the difference. Then finish baking!
When the cheese has melted, pull the pan out. If there’s a lot of oil on top from the melted cheese, just drain that off and save it for dipping with the bread (YUMMM). This hot caprese dip is SUCH a great appetizer. All of your guests will love!!
Top with plenty of fresh basil and some sliced cherry tomatoes. That’s literally it, so simple and even more delicious. I love that there’s minimal prep work and only one or two extra dishes to clean.
Simple and most importantly, this is just really good, the dip is so creamy. And when you serve it with toasted bread it’s perfect!
This is one of those dips you’ll crave time and time again! Melty cheese dip incoming!
Looking for other dip recipes? Here are a few ideas:
Mexican Street Style Jalapeño Dip
Hot Chicken Enchilada Bean Dip
Easy White Chicken Chili Corn Dip
Pull Apart Roasted Garlic Pizza Dip Sliders
Lastly, if you make this Roasted Garlic Caprese Dip, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram and Facebook! Looking through the photos of recipes you all have made on Pinterest, IG, FB, and Twitter is always fun for our team to see!
Roasted Garlic Bread Caprese Dip
Ingredients
- 1 -2 heads garlic
- 1-2 shallots
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves
- kosher salt and black pepper
- 2 cups cherry tomatoes
- 8 ounces cream cheese, softened
- 1/4 cup mayo
- 1/2 cup fresh basil, chopped
- 1/4 cup grated parmesan cheese
- 2 cups shredded low moisture mozzarella cheese
Instructions
- 1. Preheat the oven to 400° F.2. Place the garlic and shallots in a small (8×8 inch or smaller) baking dish. Drizzle with olive oil. Add the thyme. Bake for 40 minutes, until deeply golden and very soft. Remove the garlic and shallots, let cool.3. Add 1 1/2 cups tomatoes to the baking dish. Toss with olive oil, salt, pepper, and chili flakes. Bake for 10 minutes. 4. Squeeze the garlic cloves and shallots onto a cutting board. Mash/chop into a paste. In a bowl, combine the cream cheese, mayo, garlic, shallots, and basil. Season with pepper. Mix in the parmesan and 1 cup mozzarella. 5. Pull the tomatoes out. Add the cheese dip, and gently mix the dip into the tomatoes. Top with mozzarella. Bake 15 minutes, until the cheese has melted and the sauce is bubbling. 6. Slice the remaining tomatoes. Serve topped with fresh basil, thyme, and sliced tomatoes. Add chili flakes too!! Dig in with bread and/or crackers.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made it. It was easy and savory though I didn’t add chili flakes.
My family loved it.
I accompanied it with baguette butter garlic toasts.
Everyone enjoyed it very much!
Hey Paola,
Happy Friday! Thank you for trusting the recipe and circling back— I’m over the moon it worked!
Hi – how much of the chili flakes mentioned in step 3? They are not in the ingredients list. Also my thyme wound up getting too burnt when cooked with the garlic and shallot. Any way to prevent that?
Hi Lori,
The chili flakes is just a pinch or more to your liking. So sorry to hear about the thyme, you could add it later in the baking next time you make this. I hope this helps!
So good, so cheesy and good looking dish to serve for gatherings.
Thank you SO much for trying out this yummy dip! I’m so glad you enjoyed the recipe! 🙂 xT
My husband and I haven’t stopped thinking about this dip since we made it!!! Absolutely delicious. My husband doesn’t really like tomatoes and he even loved that part. We had it with both bread and crackers, bread was better for it in my opinion.
Hey Alli,
Happy Sunday! So glad to hear this recipe turned out nicely for you! I appreciate you making it and your feedback! xx
Made this for Mother’s Day and it was a hit! Even those that don’t love tomatoes liked them roasted in the dip.
Hey Michelle,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
Making this now and I hope it turns out… I just pulled up the I gradient list at the store and it said “shredded low moisture mozzarella” so that’s what I bought, but then I read that fresh mozzarella is what I should use?
Hi Arianna,
I used shredded mozzarella cheese for this recipe, so you bought the right ingredient:) I hope you love this dish! xx
What kind of crackers do you recommend?
Hi Mical,
I really love using toasted bread or any kind of Simple Mills brand cracker. I hope you love this recipe!
How could you make this ahead? Could you make steps 1-4 before, then mix the cooked tomatoes and cheese dip together and put it in the oven on the day?
Hey Tiffany,
Totally, that should work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
Could you freeze this? Wondering if it would be okay with the tomatoes
Hey Tamra,
So sorry, I’m not sure this would be the best recipe to freeze. Please let me know if I can help in any other way! xx
My son is allergic to eggs, so I cannot use the mayo. Do you have a recommendation for what I could substitute in place of mayo?
Hi Natalie,
Chosen Foods makes a vegan mayo without eggs, I would recommend using that. Please let me know if you have any other questions! xx
Hi!
Am I peeling the garlic and the shallots before putting them in the oven or keeping them in their skin?
Hey Kiera,
You can leave them in their skin:) I hope you love this recipe, please let me know if you give it a try! Happy Thanksgiving! xx
Amazing… Is it ok to make ahead then freeze and reheat?
Hi Hayley,
Happy Monday! I’m so glad you enjoyed this recipe and appreciate you making it! Sure, that should work for you. Have a wonderful week! xxT
When you roast the shallots and garlic do you chop them in half or leave them whole?
Also could this be made ahead and reheated
Hey Michelle,
I leave them whole:) Yes, you could definitely make this in advance! Please let me know if you give this recipe a try! xT
Yes I’ve made this 3 times now and it’s amazing
This is SO GOOD! My friends beg me to make it whenever we get together.
Hey Edie,
Love to hear this! Thanks for trying this recipe and your comment! Have the best weekend:) x
Hi Tieghan
What kind of pepper flakes, red pepper? It’s not listed in the ingredients. I’m making for July 4th festivities.
Thanks!
Hey Suzy,
Yes, red pepper flakes:) I hope you love this recipe, please let me know if you have any other questions! xT
OMG! I made this for two different occasions in one week and it was a HUGE hit both times! Thank you so much!
Hey Suzy,
Wonderful! Thanks so much for your comment, love to hear that this recipe turned out nicely for you, I appreciate you giving it a try! x