Some recipes need a story. This one just needs a spoon (or a pile of crackers. And maybe a stack of napkins, because things are about to get messy in the best way). Bubbly cream cheese, blistered tomatoes, melty mozzarella, bright fresh basil — it’s everything you love about caprese salad, minus the pretense of eating a salad. This is the dip you make when you want something that looks impressive but takes almost no effort (my favorite kind of recipe, if we’re being honest).

What Ingredients Do You Need for Baked Caprese Dip?

Just a handful of ingredients for this one! You’ll need:

• Cherry tomatoes. (Get a few extra for scattering over the top at the end.)
• Olive oil.
• Basil pesto.
• Cream cheese.
• Part-skim mozzarella AND fresh mozzarella.
• Fresh basil.

Fresh mozzarella vs. the grated kind — do you need both?

You do, and it’s not just for show. The grated mozzarella melts into the cream cheese base and makes it extra gooey, while the torn fresh mozzarella sits on top and gets those gorgeous golden, slightly crisp edges. Using both gives you the best of each texture.

How Do You Make Baked Caprese Dip?

This one bakes in two quick stages. Here’s how you do it:

Toss half the tomatoes with olive oil right in your baking dish, season with salt and pepper, and let them roast until they blister and start to burst — that’s what builds all the deep, jammy flavor underneath everything else. While that’s happening, stir together the cream cheese, pesto, grated mozzarella, and basil until smooth.

Once the tomatoes are done, fold that cheese mixture right in with them. Scatter the remaining tomatoes over the top along with the torn fresh mozzarella, then slide it back into the oven until everything is melted, bubbly, and starting to brown at the edges.

Finish with a scattering of fresh basil before serving — and have something sturdy ready for scooping!