Warm Baked Caprese Cheese Dip is a melty, savory, and fresh appetizer that brings together the classic trio of mozzarella, tomatoes, and basil in one irresistible dish. I love how it bubbles straight from the oven with layers of creamy cheese, juicy tomatoes, and a hint of garlic — perfect for scooping up with bread, crackers, or veggies.
Why You’ll Love This Recipe
I turn to this dip when I want something easy, cheesy, and guaranteed to disappear fast. It’s everything I love about a Caprese salad, turned warm and gooey with a bold flavor boost. It takes just a few minutes to prep and is always a crowd favorite — especially when I serve it with crusty bread or toasted baguette slices.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cream cheese, softened
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Shredded mozzarella cheese
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Grated Parmesan cheese
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Grape or cherry tomatoes, halved
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Fresh basil leaves, chopped
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Garlic cloves, minced
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Olive oil
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Salt and black pepper
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Optional: balsamic glaze for drizzling
directions
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I preheat the oven to 375°F and lightly grease a small baking dish or oven-safe skillet.
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In a bowl, I mix the cream cheese, mozzarella, Parmesan, garlic, salt, and pepper until smooth and combined.
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I spread the cheese mixture evenly into the prepared baking dish.
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I top it with the halved tomatoes, pressing them slightly into the cheese mixture, then drizzle with olive oil.
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I bake for 18–20 minutes, or until the cheese is melted and bubbling and the tomatoes are slightly blistered.
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Once out of the oven, I sprinkle chopped basil over the top and drizzle with balsamic glaze if I’m using it.
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I serve immediately with toasted bread or crackers for dipping.
Servings and timing
This dip serves 6 to 8 people and takes about 30 minutes total — 10 minutes for prep and 20 minutes for baking.
Variations
Sometimes I add a layer of ricotta for extra creaminess, or I swirl in a little pesto before baking. I’ve also used sun-dried tomatoes instead of fresh for a richer flavor. For a spicy kick, I like to add crushed red pepper flakes or a touch of chili oil before baking.
storage/reheating
If I have leftovers, I store them covered in the fridge for up to 3 days. To reheat, I bake it again at 350°F until warm and bubbly or microwave it in short intervals. The texture stays creamy and smooth even after reheating.
FAQs
Can I make this dip ahead of time?
Yes — I assemble everything in the baking dish, cover, and refrigerate it up to a day in advance. I just bake it when ready to serve.
What’s the best bread to serve with this?
I usually go with toasted baguette slices, but pita chips, flatbread, or even fresh veggies work well too.
Can I use shredded cheese instead of fresh mozzarella?
Definitely — I use a good-quality shredded mozzarella for a smooth, melty finish that’s easier to mix in.
Do I have to use balsamic glaze?
Not at all — I love the added sweetness and tang, but it’s optional. The dip is still delicious without it.
Can I add meat to this dip?
Yes — I’ve added diced grilled chicken or even cooked spinach for extra protein or texture.
Conclusion
Warm Baked Caprese Cheese Dip is a simple, crowd-pleasing appetizer I love to serve at gatherings or whenever I want something cheesy and satisfying. It’s rich, flavorful, and beautifully balanced with fresh ingredients — a dish that always gets scraped clean.
Print
Warm Baked Caprese Cheese Dip
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 servings
- Category: Appetizer
- Method: Baked
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Warm Baked Caprese Cheese Dip is a melty, flavorful appetizer made with creamy cheeses, juicy tomatoes, and fresh basil — a cozy, oven-baked twist on the classic Caprese salad.
Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup grape or cherry tomatoes, halved
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper, to taste
- Optional: balsamic glaze for drizzling
Instructions
- Preheat oven to 375°F and lightly grease a small baking dish or oven-safe skillet.
- In a bowl, combine cream cheese, mozzarella, Parmesan, garlic, salt, and pepper until smooth.
- Spread cheese mixture evenly in the prepared dish.
- Top with halved tomatoes and drizzle with olive oil, pressing the tomatoes slightly into the cheese.
- Bake for 18–20 minutes, until cheese is melted and bubbly and tomatoes are blistered.
- Remove from oven, sprinkle with chopped basil, and drizzle with balsamic glaze if using.
- Serve hot with toasted bread, crackers, or veggies.
Notes
- Swirl in pesto or add ricotta for extra richness.
- Try sun-dried tomatoes for a deeper flavor.
- Add crushed red pepper or chili oil for a spicy kick.
- Reheat leftovers in the oven or microwave.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 35mg
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