A chilled tomato-mozzarella Caprese served dip-style with toasted baguette crostini. It features a base of creamy herbed cheese topped with mozzarella, fresh tomatoes, and basil. Ready in under 15 minutes, this is a simple, make-ahead appetizer that’s perfect for warm weather or any gathering.
Dipping a crostini into this cold Caprese dip gives you all the flavors of caprese bruschetta with an extra creamy herbed cheese layer. If you enjoy classic Caprese salad and bruschetta, this quick spread will be a favorite.
This dip is fast to assemble because you don’t need to individually top each crostini. Instead, the ingredients are layered in a serving dish and served spread- or dip-style.
This chilled Caprese dip is an ideal summer appetizer: no hot oven required, it’s ready in minutes, and it highlights fresh summer produce like ripe tomatoes and basil. It’s bright and flavorful any time of year.
Cold Caprese Dip: Ingredients
- Boursin cheese (any herb flavor)
- Fresh basil leaves
- Mozzarella cheese
- Olive oil
- Cherry or grape tomatoes (heirloom or regular)
- Balsamic glaze
- Salt & pepper
- Crumbled feta (optional for garnish)
How to make Cold Caprese Dip
This dip layers like a simplified seven-layer dip. Keep it chilled until serving:
- Spread softened Boursin cheese across the bottom of your serving dish. Let it sit at room temperature briefly or microwave for 10–15 seconds to soften for easier spreading.
- In a small bowl, toss chopped mozzarella and chopped tomatoes (pat tomatoes dry to avoid extra moisture). Layer this mixture over the Boursin.
- Top with fresh basil—chiffonade or finely chopped works well.
- Drizzle olive oil and balsamic glaze over the top, then sprinkle with salt and freshly ground black pepper.
- Garnish with crumbled feta if desired. Serve chilled with crostini or your preferred dippers.
Kitchen Tip: How to Chiffonade Basil
To chiffonade basil, stack several leaves, roll them tightly, and slice thin slivers with a sharp knife. This produces delicate ribbons that spread flavor evenly across the dip.
After layering and adding basil, finish by drizzling olive oil and balsamic glaze, then seasoning with salt and pepper. Reserve any delicate herbs until just before serving if preparing ahead.
Caprese Dip Tips & Tricks
Can I make this dip in advance?
Yes. This chilled dip stores well; assemble it and refrigerate. To keep basil from wilting or discoloring, add fresh basil just before serving.
What is Boursin and which variety works best?
Boursin is a creamy, herbed Gournay-style cheese from France, similar to a herbed cream cheese. It makes a flavorful, creamy base—Basil & Chive is a natural choice, but any herb variety will work.
Substitutions if you don’t have Boursin:
Use about 10 ounces of cream cheese mixed with 1 teaspoon dried basil, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder, or use a 10-ounce tub of store-bought herbed cream cheese.
What should I serve with this dip?
Crostini are my top pick, but the dip also pairs well with sturdy crackers, pita chips, tortilla chips, or toasted bread slices.
This tomato-mozzarella Caprese dip is an easy, crowd-pleasing appetizer you can make ahead and serve chilled at game nights, neighborhood gatherings, or holiday parties.
More party dips to try:
- Muffuletta Dip (baked, cheesy muffuletta dip)
- Buffalo Chicken Dip (without cream cheese)
- Easy Whipped Ricotta Dip
- Peach Mango Salsa
- Cold Marinated Shrimp Appetizer
Cold Caprese Dip
Ingredients
- 2 (5.2 oz) packages Boursin cheese, softened (any flavor; Basil & Chive used)
- 1 pint grape or cherry tomatoes, chopped
- 1 cup mozzarella, chopped
- 1/3 cup basil, chiffonade or chopped
- 2 tbsp crumbled feta (optional)
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- 1/4 tsp black pepper (adjust to taste)
- 1/4 tsp sea salt (adjust to taste)
Instructions
- Spread the softened Boursin cheese evenly across the bottom of your serving dish.
- In a bowl, combine the chopped tomatoes (patted dry) and chopped mozzarella. Layer this mixture over the Boursin.
- Add fresh basil on top and sprinkle with crumbled feta if using.
- Drizzle with olive oil and balsamic glaze.
- Season with sea salt and freshly ground black pepper.
- Serve with crostini, toasted baguette slices, or your preferred dippers.
Notes
How to chiffonade basil: Stack several basil leaves, roll them tightly, and slice thin slivers with a sharp knife.