Roasted Garlic Caprese Dip. – Half Baked Harvest
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. 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!
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!
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!
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.
Now, add the cheese dip to the tomatoes and top with lots of shredded mozzarella cheese. 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).
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!
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! Looking through the photos of recipes you all have made is my favorite!
Roasted Garlic Bread Caprese Dip
Calories Per Serving: 294 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.