Roasted Garlic Bread Caprese Dip Recipe
This Roasted Garlic Bread Caprese Dip is a warm, cheesy, and flavorful appetizer that combines roasted garlic, shallots, fresh tomatoes, creamy cheese, and aromatic herbs. Baked until bubbly and golden, this dip is perfect for serving with bread or crackers and offers the classic Caprese flavors in a comforting, shareable dish.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Roasted Garlic and Shallots
- 1-2 heads garlic
- 1-2 shallots
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves
- kosher salt and black pepper to taste
Tomato Mixture
- 2 cups cherry tomatoes (divided: 1 1/2 cups for roasting + 1/2 cup for serving)
- olive oil for tossing tomatoes
- salt and black pepper to taste
- chili flakes to taste
Cheese Dip
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup fresh basil, chopped
- 1/4 cup grated parmesan cheese
- 2 cups shredded low moisture mozzarella cheese (divided: 1 cup mixed into dip, 1 cup for topping)
Garnish
- fresh basil leaves
- fresh thyme leaves
- sliced cherry tomatoes
- chili flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the garlic and shallots.
- Roast Garlic and Shallots: Place the whole garlic heads and shallots in a small baking dish (8x8 inch or smaller). Drizzle with olive oil and sprinkle fresh thyme leaves over them. Season with kosher salt and black pepper. Roast in the oven for 40 minutes, until they turn deeply golden and are very soft. Remove from oven and let cool.
- Roast Cherry Tomatoes: Add 1 1/2 cups of cherry tomatoes to the same baking dish. Toss them with a little olive oil, salt, black pepper, and chili flakes for heat. Return to the oven and roast for 10 minutes until soft and slightly blistered.
- Prepare the Garlic and Shallot Paste: Once cooled, squeeze the soft garlic cloves and shallots out onto a cutting board. Mash or finely chop them into a smooth paste.
- Make Cheese Dip: In a mixing bowl, combine the softened cream cheese, mayonnaise, mashed garlic and shallots, and chopped basil. Season with black pepper. Mix in the grated parmesan cheese and 1 cup of shredded mozzarella until well combined.
- Combine Dip with Tomatoes: Remove the roasted tomatoes from the oven. Gently fold them into the prepared cheese dip, mixing carefully to combine without breaking the tomatoes apart.
- Top with Cheese and Bake: Spread the tomato and cheese mixture evenly in the baking dish, then sprinkle the remaining 1 cup of shredded mozzarella cheese on top. Bake for 15 minutes until the cheese is melted, bubbly, and golden.
- Garnish and Serve: Remove from oven and top with sliced fresh cherry tomatoes, fresh basil and thyme leaves, and a sprinkle of chili flakes if using. Serve warm with crusty bread or crackers for dipping.
Notes
- Adjust chili flakes according to your preferred spice level or omit if you prefer no heat.
- Use fresh herbs for the best flavor; dried thyme can be substituted but reduce quantity.
- For a lighter version, you may substitute regular mayonnaise with a low-fat or Greek yogurt alternative.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
