Hot Caprese Dip
This Hot Caprese Dip features all your favorite flavors – basil, mozzarella, tomatoes and a balsamic glaze – in one quick and easy, no mess dip!
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Caprese is just one of those dishes that has the most perfectly paired flavors – robust basil, sweet tomatoes, creamy mozzarella, and sometimes a drizzle of tangy balsamic vinegar.
I don’t really care for fresh tomatoes – unless you’ve made some fresh caprese. I could eat the heck out of that stuff. In fact, I love caprese so much that I’ve tried multiple times to grow basil inside our house just to use it for caprese (and now for this hot caprese dip!). But we don’t get very much sunlight in our house and the poor basil plant dies every time. So now I just stick to stocking up on it at the farmer’s market or the grocery story; it’s still just as delicious!
Hot Caprese Dip – the Ingredients
A hot caprese dip doesn’t take a whole lot of time or ingredients, which in my book, makes it the perfect dip for anytime! To make this dip you’ll need 3 types of cheese: 8 ounces of fresh mozzarella (not the block. You’re looking for the log of soft mozzarella), a block of softened cream cheese, and 1 cup of shredded Parmesan.
You’ll also need 2 or 3 medium Roma tomatoes and 1/2 cup of fresh basil leaves.
The last thing you’ll need on hand is a bottle of balsamic glaze. Can’t find a bottle of glaze? Keep reading to find out how to make your own balsamic reduction to use in place of the glaze!
Making the Hot Caprese Dip
(Step 1) Start by prepping your ingredients: chop your tomatoes into pretty small pieces, chop/tear the basil into tiny bits, and tear apart the log of mozzarella.
(Step 2) Then, in a medium bowl, mix your three cheeses together (torn mozzarella, 1 cup Parmesan and a softened block of cream cheese).
(Step 3) Mix until well combined.
(Step 4) Measure 1 cup of tomatoes and 1/4 cup of basil and add to the bowl. Mix.
(Step 5) Pour mixture into a round casserole dish. Use the back of a spoon to level the mixture.
(Step 6) Bake at 425 for 15-20 minutes, or until the dip is hot, bubbly, and starting to turn golden brown.
(Step 7) Remove from the oven. Sprinkle remaining tomatoes and basil over the top of the dip. Then drizzle 1/4 cup of balsamic glaze over the top of everything. Serve hot.
What to Serve With the Dip
The absolute best way to serve this hot caprese dip is with fresh sliced baguette. The crusty bread compliments the flavors of this glorious dip.
In a pinch, there are numerous other things you could serve with this dip, though. You could use fresh veggies, like carrots and celery. Pita chips (especially homemade pita chips) would be a good choice as well. Tortilla chips will work, but they’d be my last choice out of this whole list.
I can’t find a bottle of balsamic glaze! What can I use instead?
You can order a bottle of balsamic glaze here (my favorite is the raspberry one). Or, you can make a quick balsamic reduction that will work just as well. Heat 1 cup of balsamic vinegar to gentle boil over medium heat. Reduce to medium-low and let simmer, stirring occasionally, until sauce has thickened and reduces to about 1/4 cup. This will take about 15-20 minutes. Remove from heat and use in place of balsamic glaze.
Can I use dried basil if I don’t have fresh basil?
No. I definitely would not do that. The only herb in this entire Hot Caprese Dip is the fresh basil, and dried basil has a bit of a different flavor. It’s also not going to give you the bright pretty green that you want to see in the dish. In order for the tomatoes and basil to balance each other out, you really want to make the trip to the grocery store to grab some fresh basil! Trust me – it’s worth it!
A creamy, hot and bubbly dip with all your favorite caprese flavors - basil, mozzarella, tomatoes and tangy balsamic!
- 8 oz. fresh mozzarella
- 1/3 c. fresh basil leaves
- 1 1/4 c. chopped Roma tomatoes
- 1 c. shredded Parmesan cheese
- 8 oz. cream cheese, softened
- 1/4 c. balsamic glaze or reduction
Preheat oven to 425.
Dice tomatoes into small pieces, and chop basil leaves as well.
Tear 8 oz mozzarella into small chunks.
In a medium bowl, mix mozzarella, Parmesan, and cream cheese. Once well combined, add 1 cup tomatoes and 1/4 cup basil. Stir well.
Spoon into a round casserole dish. Bake at 425 for 15-20 minutes, or until hot and bubbly.
After removing from oven, top with remaining chopped tomatoes and basil. Drizzle balsamic glaze over top of dip.
Serve hot with sliced baguette for dipping.
I have never had this dip before, but it sounds delicious. I am going to pin the recipe to use for later!
This looks delicious! I love caprese! And you’re definitely right–fresh basil’s the only way to go!
Oh my goodness you had me at caprese! I never thought about making this delicious salad into a dip. This is going into my tailgating rotation for sure!
Katie @ Teacher and the Tots
This dip looks delicious! I’ve never tried anything like this but will have to add it to my list. It looks perfect for football season!