Caprese Dip
This Caprese Dip recipe features a chilled blend of cream cheese, feta, and green onions topped with juicy tomatoes, aromatic basil, and a simple balsamic vinaigrette. Serve with crackers or crostini for a dippable version of the Italian classic.
You know those recipes that are so good, they’re legendary? My friend Donna’s cold caprese dip, or as she likes to call it, “caprese crack dip,” is one of those dishes –and trust me, the name fits because this dip is dangerously addictive. I just had to share it!
You’re probably familiar with those 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 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 recipe
- 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, potluck, 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
- 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.
- 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 the small leaves don’t need to be chopped. If you can’t find it, use sweet basil or Genovese basil.
- Dressing. A blend of equal parts grapeseed oil, balsamic vinegar, and lemon juice with a generous spoonful of fresh minced garlic ties everything together. If you don’t have grapeseed oil, substitute extra virgin olive oil or avocado oil.
How to make cold caprese 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 in 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 of the ingredients to infuse and meld together, creating a smoother, more cohesive texture.
Variations
Here are some ideas to add a personal touch to your cold caprese dip:
- Balsamic reduction – Instead of balsamic vinaigrette, swirl a balsamic reduction on 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 different types of fresh cheese 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 – Add olives, sun-dried tomatoes, or chopped artichoke hearts.
Storing & Freezing
Storing: Store 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.
More cold dip recipes
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Caprese Dip
Ingredients
For the cheese ball:
- 2 8 ounce blocks cream cheese, not low-fat
- 8 ounce container of feta cheese
- 1 bunch green onions very finely chopped
For the garnish:
- 4 roma tomatoes
- one bunch fresh basil I use spicy globe basil because I love the small leaves..no chopping
For the dressing:
- 4 tbsp grapeseed oil
- 4 tbsp balsamic vinegar
- 4 tbsp lemon juice
- 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 wheat thins 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 salt and black pepper if needed. However, I find the feta and dressing impart plenty of saltiness and flavor.
Nutrition
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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!
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! 🙂
Looks perfect for all of the tomatoes I have ripening on my vines. Pinned and tweeted too. Love it.
Thank you Sherron!
The sounds fabulous, Amee!
Love this, Amee! Looks so flavorful and addictive!