Baked Cheese Dip with Basil

Baked Cheese Dip with Tomato and Basil Recipe

So, we had some cheese lying around. What better to do with it than make this amazing basil-scented baked cheese dip? We combine sour cream, lots of cheese and fresh basil then bake in the oven until bubbly, turn the oven to broil to add a golden brown crust then serve piping hot with toasted baguette slices. It’s heavenly.

Baked Cheese Dip with Tomato and Basil Recipe

You’ve Got to Try This Ooey Gooey Baked Cheese Dip

After baking, the cheese dip becomes so gooey and delicious. It’s the perfect consistency to spread onto warm toast. You could dip crisp cool vegetables into it, too!

If you serve this to friends, don’t be surprised if they all crowd around the cheese dip – that’s perfectly normal!

Baked Cheese Dip with Tomato and Basil Recipe

To freshen things up a little, we added even more basil leaves on top as well as some diced tomato. It adds a ton of color, but also lightens the cheese a little. Yum!

Baked Cheese Dip with Tomato and Basil RecipeDid you enjoy our Baked Cheese Dip with Tomato and Basil Recipe? If so, you may also enjoy these:

5.0 from 2 reviews
Baked Cheese Dip with Tomato and Basil
Prep time
Cook time
Total time
This basil-scented baked cheese dip is one of our favorite things to serve friends. Everyone seems to crowd around the baking dish. We love to serve this with toasted bread slices, but you could also serve alongside crisp, cool vegetables. When the cheese melts, it turns spreadable. There will be a little water released from the cheese after baking and siting a little - don't be worried if it separated a little after baking. It is still completely delicious!
Created By:
Yield: 4-6
You Will Need
  • 1 cup (233 grams) sour cream
  • 1/2 teaspoon mustard powder
  • 1 teaspoon dried thyme
  • 8 ounces (227 grams) shredded mozzarella cheese (about 2 cups)
  • 12 ounces (340 grams) shredded Monterey Jack cheese (about 2 cups)
  • 1 cup basil leaves, chopped
  • 1 tomato, diced
  • Extra basil leaves
  • 1 baguette, sliced
  1. Heat oven to 350 degrees F (177 degrees C).
  2. Stir sour cream, mustard powder and thyme in a large bowl then add mozzarella, Monterey Jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish.
  3. Bake for 10 to 15 minutes or until cheese has melted and is bubbling.
  4. While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted.
  5. After baking the cheese dip, turn oven to broil and broil the cheese dip 2 to 4 minutes until golden brown on top.
  6. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.

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11 comments… Leave a Comment

  • Bev @ Bev Cooks October 25, 2012, 1:44 pm


  • Rachael {SimplyFreshCooking} October 25, 2012, 4:23 pm

    Hey Adam! I’m glad you stopped by my site today, otherwise I who knows when I would have stumbled upon yours! You guys make mouthwatering looking food. Great photography and great recipes! Look forward to seeing more in the future! :)

    • Joanne October 25, 2012, 4:27 pm

      Thanks so much :)

  • Alicia {The Baker Upstairs} March 7, 2013, 7:16 pm

    I just discovered your blog today, and I am so impressed! Beautiful photography, lovely site design, and awesome recipes. So excited to start making them!

  • Sarah June 3, 2013, 2:22 pm

    I just made this and it is one of the most simple, yet the best cheese dips I have ever made. I’m for sure going to make this many, many times!! YUM!!!!

  • Cheryl Greene October 11, 2013, 4:08 pm

    I made this for a party tonight, have not even baked it yet, and it smells HEAVENLY!!!! Can’t wait to try it!!

  • Miss Dee December 15, 2013, 7:47 pm

    Glad I came upon this recipe. Made some for a Christmas party crowd and it was a hit! Very delicious. I’ll be going back to this one time and again.

    • Joanne December 16, 2013, 12:33 pm

      Awesome! So glad you loved it :)

  • Barb February 26, 2014, 7:00 pm

    I made this for girls game night. It came out watery and separated. I used fresh mozzerella so maybe that’s why. The flavor was good though.

    • Joanne February 27, 2014, 4:10 pm

      Bummer! Lower moisture mozzarella is probably a better bet, though. Sorry things didn’t work well.

  • Barb February 26, 2014, 7:01 pm

    Looking at the recipe, I think cream cheese would be better than sour cream


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