This post may contain affiliate links. Please read our disclosure policy.

This creamy dip captures all the flavors of a classic caprese salad like tomatoes, mozzarella, fresh basil, and balsamic. But we’re making it extra special by turning it into a dip that gets beautifully melty in the oven. This crowd pleasing appetizer is sure to win at every holiday meal, party, or game day get-together.

I’ve long held the belief that appetizers are better than the meal 9 out of 10 times. This baked caprese dip is no exception. In fact it’s basically the rule.

I was going to say this dip takes all the best parts of a caprese salad and then I started thinking “what exactly are the bad parts of a caprese salad?” There aren’t any really, are there? Tomatoes? Good. Mozzarella? Good. Fresh basil? So good. Balsamic? Good. So I guess the worst part is just that it’s a salad and not a dip. Well voila now it’s a dip! Problem solved!

To make this baked caprese dip we’ll first sauté the tomatoes and garlic. Yes, this is a necessary step. A quick sauté makes those tomatoes blister, soften, and pop. We want that. Then stir in the balsamic vinegar, cream cheese, and mozzarella. Top with basil. Bake. Drizzle balsamic glaze just as soon as you remove the dip from the oven. That’s it! This recipe isn’t hard but my god is it delicious.

Ingredients for Baked Caprese Dip

Olive oil: A little extra virgin olive oil helps blister our tomatoes to achieve the perfect softened texture and bring out their flavor.
Grape tomatoes: The small size of grape tomatoes means they’ll soften quickly and you’ll get just the right amount in every bite of dip.
Garlic: Minced garlic and tomatoes belong together! You’re welcome to mince your own garlic or use the jarred variety.
Balsamic vinegar: We’re introducing balsamic flavor (a must for a classic caprese salad) to this dip in two ways. First we sauté the tomatoes with a bit of balsamic vinegar. This helps us evenly distribute the taste of balsamic throughout the entire dip. Then later we’ll add an extra pop of balsamic in the form of a balsamic glaze.
Cream cheese: Cream cheese is the magic ingredient that makes this dip creamy (who would have guessed). Use whatever brand you enjoy best. I opt for the Philadelphia 1/3 less fat option.
Mozzarella pearls: Mozzarella pearls are small mozzarella balls. If you have a hard time finding them in your grocery store you can use a larger mozzarella ball and slice into smaller pieces.
Fresh basil: There’s no such thing as caprese without basil!
Balsamic glaze or reduction: You can make your own balsamic reduction but Iately I’ve been enjoying the ease of a great store-bought balsamic reduction or glaze. The brand I keep in my refrigerator is Alessi but any brand you like will work. It has more concentrated balsamic flavor than balsamic vinegar and really makes this dip wow.
Salt: The only seasoning we’re using in this dip is a bit of salt. It makes every ingredient taste its best.
Toasted baguette slices: I like to serve this dip with toasted slices of baguette or another bread for scooping.

How to Make Baked Caprese Dip

A detailed list of ingredients (with measurements) and instructions can be found in the recipe card below.

Add oil to a cast iron skillet or another oven safe skillet on medium to medium-high heat. Once oil is hot add tomatoes. Sauté for 5 to 10 minutes, until tomatoes are softened and start to burst. Then add minced garlic and balsamic vinegar. Stir and sauté for about 1 minute, until garlic is golden.

While skillet is still hot, stir in the cream cheese. If you let it sit in the skillet for a minute or two it will soften enough to incorporate into the tomatoes.

Turn off the stove. Gently stir in the mozzarella pearls and salt. Spread everything into a layer to cover the bottom of the skillet. Sprinkle chopped basil over top.

Place skillet in the oven and bake for 20 minutes. If you need some additional browning after you can broil for 1 to 3 minutes. (If you broil, watch it so it doesn’t burn.)

Remove from the oven and let the dip rest for 10 minutes. Drizzle with a few tablespoons of balsamic glaze or balsamic reduction. Serve with toasted baguette slices.

Can You Make This Dip Ahead of Time?

You can absolutely make this dip ahead of time and serve it cold but I think its best right after baking. If you’d like to prep some of this in advance I recommend completing the stovetop part of the instructions early, refrigerating it, and then popping it in the oven when you’re ready to serve. This way it comes out of the oven bubbly and perfect just in time to enjoy it!

How to Serve Baked Caprese Dip

This dip is best with toasted slices of baguette. I like to purchase a baguette (or two or three!) from the store. Then slice it, drizzle with a bit of extra virgin olive oil, and toast in the air fryer or oven.