So, imagine this: the kitchen’s a disaster, there’s a half-written shopping list stuck to the fridge, and you need something that feels special but doesn’t require a PhD in food. Enter: this whipped mozzarella dip. It’s oozy, creamy, and honestly — the kind of snack I plan “for company” but end up eating in my pyjamas after school pickup. No judgement.
This dip is all about the magic combo: mozzarella and ricotta for that “can I lick the bowl?” texture, plus tomatoes roasted until they’re bursting, jammy, and practically candy. My daughter, Ellie, calls them “pizza berries.” Drizzle everything with pesto and you get a proper party on a plate. And look, if your family is anything like mine, someone will try to sneak in with a spoon when your back’s turned. I mean, fair play. It’s that good.
To make the Whipped Mozzarella Dip, you will need the following ingredients:
Preheat your oven to 425 ºF.
In an 8-by-8-inch baking dish, add 2 cups cherry tomatoes, 2 tablespoons extra-virgin oil, 1 tablespoon balsamic vinegar, 2 large sprigs fresh basil, ¼ teaspoon kosher salt, and a few grinds of black pepper and toss to coat.
Roast, tossing halfway through cooking time, until the tomatoes burst and are golden in spots, about 20 minutes.
Remove the tomatoes from the oven and immediately stir in 1 minced garlic clove. Let cool slightly. Discard the basil sprigs.
In the meantime, in a food processor, pulse 8 ounces mozzarella, 4 ounces ricotta, 2 tablespoons heavy cream, and ¾ teaspoon salt, adding up to 2 tablespoons more heavy cream a little at a time if needed, until smooth and spreadable, about 1 minute. Taste and adjust for salt if needed.
Spread the mozzarella dip onto a platter and dollop with 3 tablespoons pesto.
Scrape the roasted tomatoes and any accumulated juices over the dip. Season with black pepper to taste.
Serve with grilled bread, crackers, or crudités.
Okay, equipment check! Grab a good quality baking dish (the tomatoes need room to get nice and bubbly), a food processor (or a blender, but trust me, you want something with power), and a baking sheet if you fancy toasting your bread or crackers. A sturdy chopping board and a sharp knife will make you feel like a pro, but honestly, if you use a kids’ plastic knife sometimes, who’s judging?
Roast your tomatoes until a few go almost caramelised at the edges and the rest start to wrinkle and pop. Don’t panic if the juice looks odd — that’s the good stuff! Stir the garlic into the hot tomatoes as soon as they come out. Don’t wait. The heat softens the garlic and gives it a punchy kick without being raw and bossy. For the cheese mix, patience pays off — keep blitzing until it’s super smooth and not at all like lumpy school custard. Taste as you go (hard job, I know) and add salt bit by bit. And please, just pile on that basil at the end. Makes it look smart and tastes “fresh picnic by the river” every time.
Got a table of adults or just love a bit of punch? Sprinkle red pepper flakes over the tomatoes before roasting. You’ll get a gentle heat that’s not scary, just moreish. (Bonus: seems to keep kids from double dipping… sometimes.)
Chuck in chopped olives and sun-dried tomatoes with the cheeses before blending. The salty tang and chewier bits make this version a hit for snackers who pretend they live near the seaside. Works like a charm on grumpy weekends.
This dip goes with basically everything. Toast up some bread, set out crackers, or just throw a bowl of veggie sticks on the table. (Ellie actually ate a carrot stick with this once. Victory.) Honestly, I’ve eaten the leftovers cold from a spoon standing at the fridge — no regrets. Feeling fancy, or everyone finally went to bed on time? Pour yourself a glass of chilled white wine. It cuts through the rich, cheesy bits and makes you feel about ten times more put together than reality.
You bet! Make the cheese dip and tomatoes ahead, keep them in the fridge in separate containers, and assemble just before you want to eat. Let the cheese come up to room temperature a little so it’s scoopable (slightly impatient small humans, beware!).
If you’ve only got a blender or an immersion blender, that’s fine. You’ll just need to do the cheese in smaller batches and maybe scrape down the sides a few more times. Take your time — it’ll never be quite as smooth as a big food processor, but the taste won’t care.
Not into ricotta? Try cream cheese instead. It’ll be even thicker and a bit tangy, but still lovely. Play around and see what makes your taste buds happy.
Leftovers will keep in an airtight container in the fridge for up to three days. It might set up a little, so just let it take the chill off on the side before you dig in again. Give it a stir — or don’t, if you’re grabbing a spoon for a late-night snack. Safe space!
Yes! All cheese and tomatoes here — nothing meaty or fishy. Just be sure to choose cheese that is labeled as vegetarian to keep the recipe compliant. Vegan? That’s a whole project (plant-based cheese works in theory, but I confess I haven’t found one I love yet). If you do, send it my way, please?
Looking for a delightful appetizer that’s sure to please your guests? This Whipped Mozzarella Dip, combined with burst cherry tomatoes and a hint of pesto, brings a comforting yet fresh flavor to any gathering. Perfect for both casual get-togethers and special occasions, it comes together quickly and is versatile enough to suit your taste.
Delicious dip for our summer bbq
