A tomato mozzarella caprese served dip style with toasted baguette crostini that’s made of a layer of creamy herbed cheese, mozzarella, fresh tomatoes, and basil! Served chilled, this is an easy dip recipe you can make in less than 15 minutes!
When you dip your crostini into this chilled caprese dip, you basically make a caprese bruschetta – with a little creamy herbed cheese added to the mix! So if you love traditional caprese salad and bruschetta, you’ll LOVE this easy recipe!
Another reason I love this dip is that it’s super quick since you don’t have to top each individual crostini toast with the caprese bruschetta topping. It’s just served “spread” or dip style like shown.
This is a great “go-to” summer appetizer because it doesn’t require a hot oven (a hot caprese dip sounds delish, but I love a cold dip too), it’s ready in minutes, and uses lots of fresh summer produce like tomatoes and basil! I enjoy it year-round, however, because it’s so fresh and bursting with flavor!
Cold Caprese Dip: Ingredients
How to make Cold Caprese Dip
Similar to 7-layer dip (except a lot easier), you just layer up your ingredients and keep chilled until ready to serve.
Layer the bottom of your serving dish with softened Boursin cheese. You can let it sit out a bit to soften or put it in the microwave for about 10 to 15 seconds, until it’s easier to spread.
Next, you add in your chopped mozzarella balls and tomatoes. Use any variety of small tomatoes you like! I used a mix of red and heirloom (that’s the orange and yellow you see) cherry tomatoes.
Add on your fresh basil to the top. I like to chiffonade my basil for this dip. You can also dice the basil, which will work just fine.
Kitchen Tip: How to Chiffonade Basil
To chiffonade your basil (or any other herb), simply stack several basil leaves together, roll it tightly and using sharp knife, cut thin slivers of basil.
Next, drizzle on olive oil and balsamic glaze as well as a sprinkling of salt and ground black pepper.
I also added about 2 tablespoons of crumbled feta cheese on top for extra garnish, but this is totally optional. You could also reserve a bit of your chopped mozzarella to use instead!
Caprese Dip Tips & Tricks
Can I make this cold caprese dip in advance?
Absolutely! That’s what I LOVE about this chilled dip. The only tip is to wait to add your fresh basil on top until you’re ready to serve your dip. Basil will wilt and turn brown in the refrigerator, and we don’t want that! Other than that, you can make this dip a day or two in advance.
What is Boursin cheese and what kind did you use?
Boursin cheese (not sponsored, it’s truly delish) is a creamy and crumbly herbed Gournay cheese from France that is most similar to an herbed cream cheese here (or Laughing Cow). It’s found in most grocery stores near gourmet cheeses.
I call the Boursin cheese a “recipe starter” in this dip because it’s a delicious base layer that gives a creamy, flavorful touch. I used Basil & Chive Boursin but you can use any flavor!
I don’t have Boursin cheese, what else can I use?
No problem! Instead, use 10 ounces of cream cheese and add in 1 teaspoon of dried basil, 1/4 teaspoon garlic powder and 1/4 teaspoon of onion powder. For another idea, you can use any store-bought herbed cream cheese (about 10 ounces).
What do I serve this Caprese Dip with?
Crostini! This is my favorite “dipper” for this recipe, but you can use any type of sturdy cracker, pita chips, tortilla chips, toasted bread, etc.
This tomato mozzarella caprese dip recipe is the ultimate easy party dip that you can make in advance and serve chilled for game nights, neighborhood parties, and holiday gatherings!
More Party Dips to try:
- Muffuletta Dip (baked, cheesy muffuletta dip is always a big hit)!
- Buffalo Chicken Dip (Without Cream Cheese) (an easy, healthier version of the classic)
- Easy Whipped Ricotta Dip
- Peach Mango Salsa
- Cold Marinated Shrimp Appetizer
Cold Caprese Dip
- 2 5.2 ounce packages Boursin Cheese (softened) any flavor variety, I used Basil & Chive
- 1 pint grape tomatoes chopped
- 1 cup mozzarella chopped
- 1/3 cup basil chiffonade cut (see notes)
- 2 tbsp feta crumbled (optional)
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- 1/4 tsp black pepper (more or less to taste)
- 1/4 tsp sea salt (more or less to taste)
- In the bottom of your serving dish, spread the softened Boursin cheese evenly to make your bottom layer.
- In a small mixing bowl, stir together your chopped tomatoes (patted dry to remove excess moisture) and chopped mozzarella. Layer the mixture on top of the Boursin cheese in your serving dish.
- Add fresh basil (chopped or chiffonade cut) on top. Sprinkle with crumbled feta cheese (optional).
- Drizzle olive oil and balsamic glaze on top.
- Sprinkle sea salt and freshly ground black pepper evenly over top.
- Serve with crostini or toasted baguette slices.