A chilled tomato‑mozzarella Caprese served dip‑style with toasted baguette crostini. A layer of creamy herbed cheese topped with mozzarella, ripe tomatoes and fresh basil — ready in under 15 minutes!
Dipping a crostini into this cold Caprese dip gives you all the flavors of Caprese bruschetta but without the work of assembling each piece. If you enjoy classic Caprese salad and bruschetta, this layered dip is a fast, crowd‑pleasing alternative.
One of the best things about this recipe is how quick it is — there’s no need to top every crostini individually. Everything is built in layers and served spread‑style, so guests can help themselves.
This makes a perfect summer appetizer because it uses fresh seasonal produce like tomatoes and basil and doesn’t require a hot oven. I love serving it chilled all year round — it’s bright, fresh and full of flavor.
Cold Caprese Dip: Ingredients
-
Boursin cheese (any herbed flavor)
-
Fresh basil leaves
-
Mozzarella (small balls or chopped)
-
Olive oil
-
Cherry or grape tomatoes (any variety)
-
Balsamic glaze
-
Salt & pepper
-
Optional: crumbled feta for garnish
How to make Cold Caprese Dip
This layered dip is similar in concept to a multi‑layer dip but much simpler. Build the layers and keep chilled until serving.
Start by spreading softened Boursin (or your chosen herbed cream cheese) across the bottom of a shallow serving dish. If needed, soften the cheese at room temperature or warm briefly — 10 to 15 seconds in the microwave makes it easy to spread.
In a small bowl, combine chopped mozzarella and diced cherry or grape tomatoes. Pat the tomatoes dry first so the dip doesn’t get watery, then layer that mixture over the Boursin.
Top with fresh basil. I prefer to chiffonade the basil (stack, roll and slice into thin ribbons) for a delicate texture, but chopped basil works equally well.
Kitchen Tip: How to Chiffonade Basil
Stack several basil leaves, roll them tightly and slice into thin strips with a sharp knife. This creates delicate ribbons that distribute flavor evenly.
Finish with a drizzle of good olive oil and balsamic glaze, then season with sea salt and freshly ground black pepper. If you like, sprinkle crumbled feta over the top or reserve a bit of the mozzarella for garnish.
Caprese Dip Tips & Tricks
Can I make this in advance?
Yes. You can assemble the dip a day or two ahead, but add the fresh basil just before serving so it stays bright and not wilted or discolored.
What is Boursin and what can I substitute?
Boursin is a creamy, herbed French Gournay cheese similar in texture to a herbed cream cheese. It makes a flavorful base for this dip; Basil & Chive is a great choice. 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 a 10‑ounce container of any herbed cream cheese.
What should I serve with the dip?
Crostini or toasted baguette slices are ideal and sturdy enough to scoop the layers. You can also serve this with sturdy crackers, pita chips, tortilla chips or toasted bread.
This tomato‑mozzarella Caprese dip is an easy, make‑ahead appetizer that’s perfect for summer gatherings, game nights and casual parties. Serve chilled with crostini and watch it disappear!
More Party Dips to try:
- Muffuletta Dip (baked, cheesy and always a hit)
- Buffalo Chicken Dip (lighter version without cream cheese)
- 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 (or to taste)
- 1/4 tsp sea salt (or to taste)
Instructions
- Spread the softened Boursin evenly across the bottom of your serving dish to form the base layer.
- In a bowl, combine the chopped tomatoes (patted dry) and chopped mozzarella. Layer this mixture over the Boursin.
- Top with fresh basil (chiffonade or chopped) and sprinkle crumbled feta if using.
- Drizzle the olive oil and balsamic glaze over the top.
- Season with sea salt and freshly ground black pepper to taste.
- Serve chilled with crostini or toasted baguette slices.
Notes
Carbohydrates: 6 g
Protein: 6 g
Fat: 10 g