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.

Spinach and Artichoke Dip RecipeYOU MAY ALSO LIKE: Three cheeses, artichokes, and fresh spinach makes this warm spinach and artichoke dip extra creamy and delicious. Jump to the Creamy Spinach and Artichoke Dip Recipe.

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!

Lightly Roasted Tomatoes with Ricotta with MintYOU MAY ALSO LIKE: Roasted tomatoes with creamy ricotta cheese, lemon zest and mint. Serve this family style right out of the baking dish – no fuss. Jump to the Lightly Roasted Tomatoes and Ricotta Recipe.

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

  • PREP
  • COOK

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


    1Heat oven to 350 degrees F.

    2Mix 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.

    3Meanwhile, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted.

    4Once 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
Inspired Taste Newsletter Signup
19 comments… Leave a Review
  • Nancy September 27, 2018, 5:28 am

    I’m going to try all they look so good ..Thank you Nancy

  • Megan December 14, 2016, 10:35 am

    Do you think this would work in a slow cooker?

    • Joanne January 4, 2017, 2:13 pm

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

      • 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.

  • Kelly June 17, 2015, 7:49 am

    This looks delicious! How big was the baking dish that you used?

    • Joanne August 10, 2015, 2:21 pm

      The baking dish we used in our photos was just a little smaller than 2-quarts. A 2-quart dish or even a pie dish will work well.

  • Millie April 15, 2015, 10:15 pm

    Am I able to substitute goat cheese in this recipe?

    • Joanne April 21, 2015, 1:03 pm

      Yes, that would be delicious.

  • Barb February 26, 2014, 7:01 pm

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

  • 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.

  • 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 🙂

  • 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!!

  • 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!!!!

  • 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!

  • 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 🙂

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



Leave a Reply

Leave a Review

Your email address will not be published. Required fields are marked *

Rate this recipe!


All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our comment guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

Previous Post: Next Post: