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Cold Caprese Dip

Cold Caprese Dip

Author: Courtney
A layered caprese dip that's perfect for serving with crostini! Made with a layer of herbed Boursin cheese topped with fresh mozzarella, chopped cherry tomatoes, and fresh basil. Add a drizzle of olive oil and balsamic glaze and serve! This is the perfect summertime dip recipe!
4.38 from 67 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 137 kcal


  • 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.


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.
Keyword caprese, Dip
Calories: 137kcalCarbohydrates: 6gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 283mgPotassium: 210mgFiber: 1gSugar: 4gVitamin A: 881IUVitamin C: 11mgCalcium: 133mgIron: 1mg
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