Tomato Basil Baked Cheese Dip Recipe

How to make the best baked cheese dip with tomato and basil. Jump to the Tomato Basil Baked Cheese Dip Recipe or read on to see how we make it.

Tomato Basil Baked Cheese Dip Recipe

This dip is delicious. We combine sour cream, lots of cheese, and fresh basil before baking in the oven until until bubbly. Then we add more basil and fresh tomatoes on top.

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How to Make Baked Cheese Dip

This recipe is really simple and can be adapted 100 different ways.

How to Make Cheese Dip with Tomatoes and Basil

The base is sour cream mixed with spices. Then we add lots of mozzarella and Monterey jack cheese. Other cheeses would work well, too — think feta, goat cheese, or gruyère. To freshen the dip up, we add lots of fresh basil before baking. Then after the dip has baked, we top it with more basil and chopped tomatoes.

Serve with bread

This is perfect served with sliced bread, crunchy vegetables, or chips. If you serve this to friends, don’t be surprised if they all crowd around the cheese dip – that’s perfectly normal!

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Serve with bread

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Tomato Basil Baked Cheese Dip Recipe

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This basil-scented baked cheese dip is one of our favorite things to serve friends. 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!

Makes approximately 6 servings

You Will Need

1 cup sour cream

1/2 teaspoon mustard powder

1 teaspoon dried thyme

8 ounces mozzarella cheese, coarsely grated (about 2 cups)

12 ounces Monterey Jack cheese, coarsely grated (about 3 cups)

1 cup basil leaves, chopped, plus more for serving

1 small tomato, diced

1 baguette, sliced and toasted

Directions

    Heat oven to 350 degrees F.

    Mix sour cream, mustard powder, and thyme in a large bowl then stir in the mozzarella, Monterey jack and the cup of chopped basil leaves. Add to a 2-quart baking dish or pie dish. Bake until the cheese has melted and is bubbling, 10 to 15 minutes.

    Meanwhile, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted.

    Once baked, turn oven to broil and broil the cheese dip until golden brown on top, about 2 minutes. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.

Adam and Joanne's Tips

  • Other cheeses would work well, too — think feta, goat cheese, or gruyère.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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18 comments… Leave a Comment
  • Megan December 14, 2016, 10:35 am

    Do you think this would work in a slow cooker?

    Reply
    • Joanne January 4, 2017, 2:13 pm

      Hi Megan, we have never tried this in a slow cooker, but it should work.

      Reply
      • Megan November 2, 2017, 4:14 pm

        Good news! I have made this numerous times for potlucks, and it comes out wonderful in the slow cooker! It’s always a hit, and I always have to give out the recipe after.

        Reply

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