Caprese Dip

Caprese Dip is a warm, cheesy, and melty twist on the classic Italian Caprese salad. Made with layers of gooey mozzarella, fresh tomatoes, basil, and a touch of balsamic glaze, this dip captures all the bright, fresh flavors I love—just in a more indulgent, shareable form. Whether I’m entertaining or just want a quick appetizer that impresses, this dip always delivers.

Why You’ll Love This Recipe

I love Caprese Dip because it takes barely any effort and tastes like something I’d order at a cozy Italian café. It’s rich and creamy from the cheese, fresh from the tomatoes and basil, and balanced with just the right tang from a drizzle of balsamic glaze. I serve it with toasted bread, crostini, or crackers and it’s always the first thing to disappear at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh mozzarella, sliced or shredded

• Cream cheese, softened

• Cherry or grape tomatoes, halved

• Fresh basil leaves, chopped or torn

• Garlic, minced

• Olive oil

• Salt and black pepper

• Balsamic glaze (store-bought or homemade)

• Optional: shredded Parmesan cheese for extra richness

• Bread, crostini, or crackers for serving

Directions

1. I preheat the oven to 375°F and lightly grease a small baking dish or oven-safe skillet.

2. In a bowl, I mix softened cream cheese with a bit of garlic, salt, and pepper, then spread it evenly in the bottom of the dish.

3. I layer sliced or shredded mozzarella over the cream cheese base.

4. I scatter the halved tomatoes on top, drizzle with olive oil, and season lightly with salt and pepper.

5. I bake for 15–20 minutes, until the cheese is melted and bubbly.

6. I remove it from the oven, sprinkle with fresh basil, and drizzle with balsamic glaze just before serving.

7. I serve it immediately with toasted bread or crackers for dipping.

Servings and timing

This recipe makes about 4–6 servings as an appetizer. It takes about 10 minutes to prep and 15–20 minutes to bake, so I can have it ready in under 30 minutes.

Variations

Sometimes I add a sprinkle of red pepper flakes for a bit of heat, or swap the fresh mozzarella with a blend of mozzarella and provolone for more depth. For a heartier dip, I mix some shredded rotisserie chicken into the cream cheese base. I’ve also made it without cream cheese for a lighter, more traditional Caprese flavor profile.

storage/reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm the dip in the oven at 350°F until hot and bubbly again. It also reheats well in the microwave, though the texture may be slightly softer.

FAQs

Can I use dried basil instead of fresh?

I’ve tried it, but fresh basil gives the best flavor and brightness. If I must use dried, I use it sparingly and add it before baking.

Can I make this ahead of time?

Yes. I assemble everything except the basil and balsamic glaze, then cover and refrigerate. When I’m ready, I bake and add the fresh toppings just before serving.

What’s the best type of tomato to use?

I prefer cherry or grape tomatoes because they hold their shape and add a burst of sweetness. Sliced Roma tomatoes also work well.

Can I make this dip without cream cheese?

Yes. I’ve made a simpler version with just mozzarella, tomatoes, basil, and olive oil—it’s lighter and more like a baked Caprese salad.

What goes best with this dip?

I usually serve it with toasted baguette slices, crackers, or pita chips. Fresh veggies like sliced cucumbers also pair well for a lighter option.

Conclusion

Caprese Dip is a warm, cheesy crowd-pleaser that brings all the freshness of a classic Caprese salad into cozy, shareable form. With melted mozzarella, sweet tomatoes, and fresh basil topped with a balsamic drizzle, it’s the kind of appetizer I love to serve when I want something easy, elegant, and downright delicious.