Easy Caprese Dip Recipe

This is the melty, stretchy, tomato-basil situation I make when people show up and I panic but also want to look like I’ve got it together. It’s a hot, bubbly Caprese dip—think classic caprese salad, but gooey and scoopable with that balsamic drizzle that makes you feel like you tried. Creamy base (hello, cream cheese), lots of mozzarella, sweet roasted tomatoes, and a confetti of basil. It’s fast, it’s forgiving, and it’s the kind of appetizer that disappears mid-conversation.

My husband calls this “the pizza dip” because he can’t be bothered with proper names when there’s bread to swipe. The first time I made it, I slightly burned the baguette toasts and we ate it with potato chips instead—and honestly? We still talk about that. Now it’s the thing I throw in the oven while the kid is hollering for snacks and I’m stealth-eating cheese in the kitchen. It’s become our Friday-night, sweatpants-on, movies-started-late situation. One pan, very little thinking required.

How to Make It

Preheat the oven to 375°F and grab a small baking dish or an oven-safe skillet—8 or 9 inches works. In a bowl, mash together 8 oz softened cream cheese with 1 cup shredded low-moisture mozzarella and 1/2 cup finely grated Parmesan. Salt, pepper, a pinch of red pepper flakes if you like a little heat. Splash in a tablespoon of olive oil so it spreads happy.

Halve a couple cups of cherry tomatoes (about 300 g), toss them with another tablespoon of olive oil, a clove or two of grated garlic, and a little salt. If they’re super juicy, pat them once with a paper towel so the dip doesn’t get watery. Not mandatory—just helpful.

Smear the cheese mixture into your dish. Scatter the garlicky tomatoes on top. Don’t press them down too much; they’ll sink as it bakes. Slide that beauty into the oven for 15–18 minutes until the edges are bubbling and the top has glossy little tomato puddles.

Optional but fun: broil for 1–2 minutes to get those roasty spots. Cool for 5 minutes so it sets and you don’t scorch your mouth (I never learn). Finish with ribbons of fresh basil and a zigzag drizzle of balsamic glaze. Scoop with toasted baguette, crackers, or honestly, kettle chips. Serves 6–8 as an appetizer, or 2 very enthusiastic snackers.

✔Ingredient Notes

– Cream cheese: Gives the dip that lush, scoopable base. Softened is key or you’ll be wrestling it. Mascarpone works if you’re feeling fancy.
– Mozzarella: Low-moisture shreds melt cleaner and ooze; fresh mozzarella is dreamy but wetter. If using fresh, tear it and blot once with a paper towel to avoid soup vibes.
– Parmesan: Salty backbone. Pecorino is great too—sharper, a little sassier. Don’t skip the hard cheese; it ties everything together.
– Cherry tomatoes: Sweet and thicc-skinned so they roast well. If you only have big tomatoes, seed them and chop to keep things from getting watery.
– Garlic: Fresh is best. If all you’ve got is powder, use 1/2 teaspoon and add it to the cheese mixture, not the tomatoes.
– Basil: Fresh basil at the end keeps it bright. Dried basil in the bake? Meh. If that’s what you’ve got, go light and still add a sprinkle of something fresh (parsley) at the end.
– Balsamic glaze: Sticky, sweet-tangy, and the final flourish. No glaze? Reduce regular balsamic on the stove or skip it and hit with a squeeze of lemon.
– Olive oil: A little in the cheese and on the tomatoes keeps everything silky and helps with browning.

✔Recipe Steps

1. Preheat oven to 375°F and grease an 8–9 inch baking dish or small skillet.
2. Mix cream cheese, 1 cup mozzarella, Parmesan, 1 tbsp olive oil, salt, pepper, and red pepper flakes.
3. Spread cheese mixture in the dish.
4. Toss halved cherry tomatoes with 1 tbsp olive oil, grated garlic, salt; blot lightly if super juicy.
5. Scatter tomatoes over cheese and bake 15–18 minutes (broil 1–2 minutes for browned spots).
6. Rest 5 minutes, top with basil and balsamic glaze, and serve with toasty bread or crackers.

What to Serve It With

– Crostini or toasted baguette (brush with olive oil and a little salt)
– Garlic bread, if you’re living your best life
– Pita chips, bagel chips, or sturdy crackers
– Kettle-cooked chips for the chaos crunch
– Veg sticks: bell peppers, cucumbers, endive leaves
– Spoon over grilled chicken or fold into hot pasta for an instant caprese moment

✔Tips & Mistakes

– Blot juicy tomatoes and fresh mozzarella so your dip isn’t watery.
– Let it rest 5 minutes; it sets up and scoops cleaner.
– Don’t drown it in balsamic—drizzle, taste, add more.
– Use a small-ish pan so the dip is thick and melty, not spread thin.
– Add basil after baking; heat turns it dark and sad.
– If using fresh mozzarella, bake on the shorter end and broil briefly for color without flooding.

✔Storage Tips

Pop leftovers (lol) into an airtight container and refrigerate up to 4 days. Reheat at 350°F for 8–10 minutes or microwave in short bursts, stirring once. Cold straight from the fridge? Kinda amazing on toast for breakfast—no judgment here. I wouldn’t freeze it; dairy gets grainy and weird. If you see a little oil separation, just stir and carry on.

✔Variations and Substitutions

– Swap mascarpone for cream cheese for extra silky vibes.
– Use smoked mozzarella for a little campfire moment.
– Add chopped sun-dried tomatoes with the fresh ones for turbo tomato flavor.
– Stir in a spoon of pesto instead of basil if the herb drawer is empty.
– No balsamic glaze? Reduce balsamic with a pinch of sugar, or use a squeeze of lemon + a drizzle of honey.
– Vegetarian but not vegan; dairy-free mozz + plant cream cheese works, but the melt will be less oozy.
– Gluten-free as-is—just choose GF dippers.
– Spice route: pinch of chili flakes or a drizzle of Calabrian chili oil over the top.

Frequently Asked Questions

Easy Caprese Dip Recipe

Creamy, cheesy baked Caprese dip layered with pesto, mozzarella, juicy tomatoes, and a balsamic drizzle. A crowd-pleasing appetizer ready in 25 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 ounce cream cheese softened
• ▢ 2 tablespoon basil pesto
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.25 teaspoon black pepper
• ▢ 2 cup mozzarella cheese low-moisture, shredded
• ▢ 0.5 cup Parmesan cheese finely grated
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 2 cup cherry tomatoes halved
• ▢ 0.5 cup fresh basil chiffonade
• ▢ 2 tablespoon balsamic glaze
• ▢ 1 loaf baguette sliced and toasted, for serving

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly grease an 8x8 inch or 1-quart baking dish.
• In a bowl, mix the softened cream cheese, basil pesto, garlic powder, salt, and pepper until smooth. Spread into the prepared baking dish.
• Top evenly with shredded mozzarella and grated Parmesan, then drizzle olive oil over the cheese.
• Bake for 12 to 15 minutes, until hot and bubbly and the edges are lightly golden.
• While the dip bakes, pat the halved cherry tomatoes dry with paper towels and season lightly with a pinch of salt.
• Remove the dip from the oven. Top with tomatoes and basil, then drizzle with balsamic glaze. Serve hot with toasted baguette slices or crackers.

Notes

Make ahead: assemble without tomatoes and basil, cover, and refrigerate up to 1 day; bake just before serving. For extra heat, add 0.25 teaspoon crushed red pepper. Use low-moisture mozzarella to minimize excess liquid.