Caprese Cheese Ball with Feta and Cream Cheese
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This Caprese Cheese Ball recipe features a chilled blend of cream cheese, feta, and green onions topped with juicy tomatoes, aromatic basil, and a simple balsamic vinaigrette. Serve this easy party appetizer with crackers or crostini for an easy, dippable take on the Italian classic.
You know those recipes that are so good, they’re legendary? This caprese cheese ball dip is one of those dishes –and trust me, the name fits because this dip is dangerously addictive.
You’re probably familiar with the signature layers of mozzarella, tomatoes, and basil, drizzled with olive oil, that comprise a classic caprese salad. Now, imagine capturing all that goodness on golden crostini or your favorite crackers in one glorious scoop!
This caprese dip is ideal for entertaining, but you might want to double the recipe because it disappears fast! If you’re looking for more caprese-inspired recipes, don’t miss my caprese tortellini skewers and caprese grilled pitas, but first, let’s dip into the deliciousness!
Why you’ll love this caprese appetizer
- Party-friendly. This dip combines the timeless caprese flavors we know and love – tomatoes, basil, cheese, and balsamic in a scoopable form perfect for game days, potlucks, and picnics.
- Easy to make. Besides some light knife work and mixing, this recipe requires minimal effort and time, whether you’re an experienced or novice cook.
- Cold, no-cook. There’s no need to turn on the oven on those summer days when you want to keep the kitchen cool.
- Make-ahead. You can prep the dip in advance, refrigerate it, and then assemble the dish before serving.
- Versatile dippers. You can recruit crostini, crackers, breadsticks, pita chips, fresh vegetable sticks, and so on as your scoopers!
Ingredients you’ll need
For the feta cheese ball:
- Cream cheese. I used full-fat cream cheese for a rich and flavorful base. If you use reduced-fat cream cheese, just know that your dip may be less creamy.
- Feta cheese. I love the saltiness and crumbly texture feta brings to the dish, but feel free to use shredded Mozzarella here for a more traditional caprese dip.
- Green onions. Or chives, add a mild onion flavor. Make sure they’re finely chopped.
For the topping:
- Tomatoes. I used diced Roma tomatoes, but any fleshy, sweet tomato variety would be great. Try Campari, heirloom, cherry, or grape tomatoes.
- Fresh basil. I prefer spicy globe basil because its small leaves don’t need chopping. If you can’t find it, use sweet basil or Genovese basil. For a pop of color, you can also use a blend of sweet basil and purple basil.
- Dressing. A blend of equal parts extra virgin olive oil, balsamic vinegar, and lemon juice, plus a generous spoonful of fresh minced garlic, ties everything together.
How to make a caprese cheese ball dip
Step 1: Mix ingredients. Blend the cream cheese, feta, and chopped green onions in a large mixing bowl until smooth and well combined.
Step 2: Form into a ball and chill. Roll the mixture into a ball. Press into the center to make a well, and place it in a large serving bowl. Cover the bowl with plastic and place it in the fridge overnight.
Step 3: Make the dressing. Add the dressing ingredients to a shaker bottle or a jar with a secure lid and shake to combine.
Step 4: Plate and serve. When ready to serve, sprinkle chopped tomatoes and basil leaves on top and around the cheese ball. Then drizzle the dressing over the entire dish. Serve with crostini or your favorite crackers.
Recipe tips
- Use fresh/in-season ingredients. Select the freshest, highest-quality cheese, tomatoes, and basil you can get your hands on to ensure the best results.
- Season with salt and pepper to taste. Before garnishing, taste the dip and season it with a pinch of salt and black pepper if needed. However, I find the feta and dressing impart plenty of saltiness and flavor.
- Chill overnight. Making the dip the night before and letting it chill overnight allows the flavors to infuse and meld, creating a smoother, more cohesive texture.
Variations
Here are some ideas to add a personal touch to your caprese dip:
- Balsamic reduction – Instead of balsamic vinaigrette, swirl a balsamic reduction over the top before serving for an elevated, sweet, tangy flavor.
- Roasted garlic – Roast garlic cloves and blend them into the dip for an aromatic, savory depth.
- Cheese varieties – Instead of feta, experiment with other fresh cheeses like classic mozzarella, burrata, parmesan, or goat cheese.
- Nuts for crunch – Sprinkle chopped toasted pine nuts or walnuts on top for some nutty crunch.
- Basil pesto swirl – Before serving, swirl basil pesto into the dip for an extra punch of bright, herbaceous flavor.
- More flavorful add-ins: olives, sun-dried tomatoes, or chopped artichoke hearts.
Storing & Freezing
Storing: Store the leftover caprese dip in an airtight container in the refrigerator for 2-3 days.
Freezing: The dip will not thaw with the same quality, so I don’t recommend freezing it.
FAQ
This caprese dip is best served as an appetizer or snack with your favorite dippables, such as breadsticks, baguette slices, pita chips, crackers, or vegetable sticks to scoop up the creamy goodness. Alternatively, you can make “caprese crostini” by spreading the dip on thin slices of toasted or grilled bread and topping with tomatoes, basil, and balsamic dressing.
Yes! Simply bake the cream cheese, feta, and green onion mixture at 375°F for 15-20 minutes or until the dip is hot and bubbly.
It’s named after the classic caprese salad that originated on the island of Capri in Italy. The term describes dishes that showcase fresh mozzarella, tomatoes, and basil.
How to make homemade crostini
We love whole-grain crostini for this recipe. It’s super easy to make. Here’s how to do it:
Preheat the oven to 450 degrees F. and line a large baking sheet with parchment paper. Slice a baguette diagonally into about 1/2 inch slices (I like to use a whole-grain baguette). Brush each side of the slices with EVOO (about 2-3 tbsp for a standard baguette) and sprinkle with flaky sea salt. Bake for 6 minutes, or until golden and crispy.
More cold dip recipes
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Caprese Cheese Ball with Feta and Cream Cheese
Ingredients
For the cheese ball:
- 16 oz cream cheese (2 blocks)
- 8 oz feta cheese -crumbled
- 1 bunch green onions -very finely chopped
For the garnish:
- 4 roma tomatoes -seeded and chopped
- 1 bunch fresh basil -I used a blend of spicy globe basil, sweet basil, and purple basil
For the dressing:
- 4 tbsp extra virgin olive oil *can also use grapeseed oil
- 4 tbsp balsamic vinegar -a thicker, good-quality balsamic is best
- 4 tbsp lemon juice -freshly squeezed
- 1 tbsp minced fresh garlic
Instructions
- In a large mixing bowl, combine cream cheese, feta and chopped green onions
- Blend until smooth and well combined
- Form into a ball, making a well in the center, and place in a large bowl for serving
- Cover with plastic wrap and chill overnight
- When ready to serve, chop tomatoes and sprinkle on top and around the cheese ball
- Garnish with your chopped sweet basil or spicy globe basil leaves
- Mix dressing ingredients in a shaker bottle and pour over cheese ball and tomatoes
- Serve with crostini (recipe in post) or your favorite crackers.
Notes
- Use fresh/in-season ingredients. Select the freshest, highest-quality cheese, tomatoes, and basil you can get your hands on to ensure the best results.
- Season with salt and pepper to taste. Before garnishing, taste the dip and season it with a pinch of flaky salt and black pepper if needed. However, I find the feta and dressing impart plenty of saltiness and flavor.
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This dip is fantastic. The fresh basil really gives it a delicious freshness. I had a little on crackers, but think going through the extra effort making crostini to accompany is well worth it.
I agree on the crostini! It’s such a great combo.
Love this, Amee! So flavorful and addictive!
Fabulous, Amee!
Perfect for all of the tomatoes I have ripening on my vines. Pinned and tweeted too. Love it.
Thank you Sherron!
This sounds wonderful! I think I would use Greek yogurt cream cheese … definitely pinning for when I have more fresh garden tomatoes and basil. Must … try … this! 🙂
Wow! I can see why the name fits…looks delish. But I wonder why you can’t use low fat cream cheese? It seems like it would work in this recipe. thanks!
You can use low-fat cream cheese, I just love the texture and flavor of the regular. 🙂
Hello Amee,
I pinned your dip on Pinterest and it is the most re-pinned one to date!
I can’t help but wonder if there is a missing ingredient? From your picture it almost looks like there are capers, or seeds of some kind? Or is that the minced garlic?
Thanks! I am making this tomorrow!
Hi Vera! Thanks for stopping by! That’s awesome that this dip is so popular, it really is sooooo good!!! Everything is there for the recipe, it’s probably the garlic that you see, definitely no seeds. 🙂 I hope you enjoy it!