Ever show up to a gathering with a bottle of wine, only to stare at the table and think, Whoa, those same old chips and salsa again? Hot Caprese Dip with Roasted Tomatoes & Burrata snaps right out of that party-food rut. Basically, it’s your favorite Caprese salad, but cozy, bubbling hot, and so extra with melty cheese everywhere. Trust me, I started making this for friends because I was tired of dips that felt… well, boring. You want something a little impressive (but also lazy-proof). The secret: this dip needs just a handful of easy ingredients, and—bonus—it’s impossible to mess up. Oh, and if you’re in the wild world of dips, check out my other boat dip Rotel ranch dip recipe for your next party circuit, because you can never have too many snack options.
Burrata vs. mozzarella
Okay, let’s set something straight. Both cheeses taste awesome, but they are not twins! Mozzarella is classic Caprese material. It’s sliceable, mild, and sturdy enough for salads or pizzas. Burrata, though—oof, it’s the drama queen. It’s got that creamy center, almost like cheese and rich cream had a baby. Much softer and gooey-er. When heated in this dip, burrata turns dreamily melty and creates pockets of creamy bliss that mozzarella alone never could. I’m just saying, if you want this dip to taste like a five-star restaurant made it, go burrata. But if you can’t find burrata at your store, fresh mozzarella still absolutely works. It just won’t have quite the same wow factor (honestly, no one will judge you—sometimes I use whatever’s in my fridge).
How to make the dip
Here comes the easy part. Preheat your oven to 400 degrees—yep, that hot. Grab a baking dish. Toss cherry tomatoes with olive oil, salt, and pepper right in there and roast for about 20 minutes until they start popping and smelling like heaven. Meanwhile, in a bowl, mix up some cream cheese, shredded mozzarella, a sprinkle of parmesan, a few dollops of pesto (or just fresh basil if you’re fancy), and garlic. Spoon that cheesy mix over your soft, roasted tomatoes. Tear the burrata open and plop it on top—messy looks good here! Bake all that goodness for another ten minutes until everything gets bubbly and golden. And don’t rush it—let it rest a few minutes before digging in (otherwise you might burn the roof of your mouth, trust me, rookie mistake).
Make-ahead & storage tips
I get it, you want to prep ahead, live your life, and not fuss at party hour. Here’s what I do: Prep the whole thing up to the point before baking and keep it covered in the fridge. Then just bake when you need it. If you’re hiding leftovers (good luck with that), scoop the dip into a sealed container, stash in the fridge, and reheat gently in the oven or even microwave. Heads up: the cheese might separate a tiny bit on the reheat, but just give it a stir and all is forgiven. And please, eat it within 3 days—after that, no promises. Oh and freezing? Meh, I wouldn’t. The tomatoes go watery and the cheese turns kinda weird, so skip the freezer with this one.
Recipe Overview
It cracks me up how something fancy-sounding can be so simple. Here’s the whole gist in a nutshell. You roast tomatoes. You mix cheeses and a bit of pesto. Then you mash it together in a dish, top with burrata, and bake. In less than 40 minutes, you get gooey, cheesy, tomato-packed madness people will fight over. The hardest part is stopping yourself from eating it all before your guests show. Sometimes, when tomato season’s on, I use yellow or heirloom cherry tomatoes for color. No rules—do your thing! It’s never not delicious, swear.
I made this Hot Caprese Dip with Roasted Tomatoes & Burrata for my book club (we’re mostly there for snacks, honestly) and everyone asked for the recipe. It’s SO creamy and the roasted tomatoes set it apart from any other dip I’ve tried!
Caprese Dip Tips & Tricks
All right, if you want to nail it, here’s what I figured out after a few, uh, “learning experiences”:
- Give your tomatoes space on the baking dish so they roast instead of steaming. Crowded tomatoes = soggy mess.
- Use a sturdy bread for dipping. Ciabatta, toasted baguette, or even pita chips. Avoid soft white sandwich bread. Trust me.
- If you want a little fire, toss red pepper flakes on top before baking—it wakes things up.
- To make it even fancier, drizzle with balsamic glaze right before serving. People act like you’re a TV chef when you do this, I swear.
Common Questions
Do I have to use burrata for this dip?
Nope! Mozzarella works just fine. Burrata is extra decadent, though, so use it if you find it.
Can I make Hot Caprese Dip with Roasted Tomatoes & Burrata in advance?
Absolutely. Just assemble everything except the final baking step and pop it in the fridge. Bake when you’re ready to eat.
What should I dip with?
Crusty bread is the winner. But crunchy baguette slices, baked crackers, or even sturdy veggies like bell pepper strips are all fun (and a bit healthier).
How do I store leftovers?
Pop them in a tight-sealed container in the fridge. Heat gently next day before serving.
Can I add meat?
Sure. Cooked crumbled sausage, prosciutto on top, or even some crisped bacon bits go surprisingly well.
Time to Get Cheesy
If you’re hunting for a party hit or just want cheesy comfort food, Hot Caprese Dip with Roasted Tomatoes & Burrata seriously brings it all. It’s simple, shows off big flavor, and is flexible enough for weeknights or fancy dinners. Grab those bright tomatoes and scoop away. For more easy (and luscious) dips, try this Easy Burrata Caprese Dip with Roasted Tomatoes or head over to Sunday Table for their take. Oh, and don’t miss out on the mountain of flavor in my favorite Franks Red Hot Buffalo Chicken Dip crockpot recipe if you’re feeling spicy. Go make, eat, and let me know how messy your kitchen got!
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Hot Caprese Dip with Roasted Tomatoes & Burrata
A cozy, bubbling hot dip that combines the flavors of a classic Caprese salad with creamy burrata and roasted tomatoes.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound cherry tomatoes
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 4 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons pesto or fresh basil
- 2 cloves garlic, minced
- 8 ounces burrata cheese
- Fresh red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cherry tomatoes with olive oil, salt, and pepper in a baking dish.
- Roast for about 20 minutes until they start to pop.
- In a bowl, mix cream cheese, shredded mozzarella, parmesan, pesto (or basil), and garlic.
- Spoon the cheese mixture over the roasted tomatoes.
- Tear the burrata open and place it on top of the cheesy mixture.
- Bake for an additional 10 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
For added flavor, consider drizzling with balsamic glaze before serving. Use sturdy bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of the dip
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg