Valentina Ablaev
This easy baked cheese dip is simple but unforgettable. Made with a rich, creamy three-cheese mixture and baked until warm and bubbly, then topped with juicy roasted tomatoes, it’s the perfect crowd-pleasing appetizer. The richness of the cheese and the acidity of the tomatoes complement each other beautifully.
When it comes to appetizers, a warm cheese dip is by far everyone’s favorite! Last year, we fell in love with our tomato burrata dip, and this tomato and cheese dip is definitely up for the competition! But really, we have no shortage of incredible dips for you to choose from. Try our classic crockpot spinach dip or our simple olive oil dip. You can even make a classic baked brie with just a few simple ingredients!
This bruschetta dip is so delicious but you can even skip the tomatoes and make a whipped ricotta dip with honey!
Why Make This Cheese Dip?
- Easy cooking. It doesn’t get simpler than this dip, as it takes little to no effort! Perfect for a last-minute appetizer to serve for guests.
- Crowd pleaser. I have never seen this dip not get quickly devoured at a gathering! Truly a game changer for potlucks!
- Simple ingredients. When it comes to hosting, I’m constantly looking for easy dishes to add to the table. This dip is made with just a few simple ingredients, most of which you probably already have on hand!
Ingredients for Baked Cheese Dip
We split this recipe into two parts: the roasted tomato topping and the creamy dip.
- Cheeses – A blend of ricotta, parmesan, and grated mozzarella. This combination is flavorful and gives this dip the perfect texture.
- Tomato mix – A classic bruschetta topping with fresh tomatoes, basil, and garlic.
- French baguette – Nothing beats dipping a slice of a toasted baguette into this cheesy dip.
See the recipe card below for a complete list of ingredients and quantities.
Topping Variations
Don’t love roasted tomatoes? Here are some other delicious variations:
- Olive oil: A simple yet classic. A drizzle of high-quality olive oil and a sprinkle of flaky salt.
- Olives: Kalamata olives add a great salty topping to this dip.
- Honey glaze: A drizzle of honey or hot honey for a kick is the perfect, simple yet delicious topping.
- Sweet version: This dip can be made into a dessert! Leave out the tomatoes and garlic and top the baked cheese with grilled peaches and a drizzle of honey – perfect for brunch.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
We use a round baking dish for this cheese dip. It’s the perfect size for baking and serving!
How to Make Baked Cheese Dip
It doesn’t get easier than this recipe:
- Cheese mix. In a large mixing bowl, mix the cheese mixture.
2. Bruschetta mix. In a separate bowl, mix diced tomatoes, minced garlic, chopped basil, oil, salt, and pepper.
3. Assemble dip. Add the cheese mixture to the baking dish and spread evenly. Afterward, add the bruschetta mix over the cheese.
4. Bake. Bake the cheesy dip at 350°F for 15-20 minutes or until the cheese is bubbling. Then remove the baked dip from the oven, garnish with more basil and balsamic glaze. Serve with toast slices, and enjoy!
Is This Cheese Dip Served Warm or Cold?
This dip is best served warm, fresh from the oven, while the cheese is soft and creamy. As it cools, it will firm up slightly, making it perfect for spreading on bread or crackers.
What to Serve with the Cheese Dip
There are so many options to serve with this cheesy dip!
- Homemade crostini
- Baguette slices
- Pita crackers
- Homemade focaccia
- Roasted vegetables
- Charcuterie
Store & Reheat
- Storage. Keep leftover cheese dip tightly wrapped and in the refrigerator for up to 3 days.
- Reheat. Serve this cheese dip straight from the fridge as a spread on bread or crackers.
More Appetizer Recipes
If you enjoyed this cheese dip recipe, be sure to try our other easy appetizer recipes; here are some of our favorites:
Appetizer- Open-Faced
- Dips
- Finger Foods
- Finger Foods
- Appetizer
- Finger Foods
If you tried this cheese dip recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Cheese Dip with Bruschetta
Ingredients
cheese mixture:
- 1 1/2 cups ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup grated mozzarella cheese
- 2 garlic cloves minced
- 1/2 tsp salt
- ¼ tsp pepper
tomato mixture:
- 2 cups cherry tomatoes diced
- 3-4 garlic cloves minced
- 1/4 cup fresh basil chopped (lightly packed), divided
- 2 Tbsp olive oil
- Dash salt pepper
- 1 French baguette sliced
- 1-2 Tbsp balsamic glaze
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine the ricotta, Parmesan, mozzarella, garlic, salt, and pepper. Evenly spread the cheese mixture into a baking dish. I used a 9-inch round baking dish.
- In a separate bowl, combine diced tomatoes, minced garlic, half of the chopped basil, olive oil, salt, and pepper.
- Layer the tomato mixture over the cheese layer in the baking dish.
- Bake 15–20 minutes, or until the cheese is bubbly and the tomatoes are tender.
- Meanwhile, slice the baguette and add it to a baking sheet. Add to the oven for 10 minutes into the cheese dip baking. Remove the baguettes if they get too crispy and the cheese dip isn’t ready yet.
- Remove cheese dip from the oven, add the remaining chopped basil, and drizzle with balsamic glaze before serving. Serve warm with toasted baguette slices for dipping.
- Serve and enjoy, friends.
Notes
- Prep ahead. Assemble the dip, cover, and refrigerate until ready to bake—then all that’s left to do is pop it in the oven.
- Serve: Along with crispy bread, you can also serve this dip with crackers and all of your charcuterie board favorites. Pro tip: Spread the cheese dip on a crostini, and finish with a slice of prosciutto and a drizzle of honey; it is so good!
- Topping variations: Swap the roasted tomato topping for a simple drizzle of olive oil or honey. You can even use any of your favorite nuts for a crispy texture.
- Storage. Store leftovers tightly covered in the refrigerator for up to 3 days.
- Reheating. Reheat in the oven until warmed through and bubbly.
Nutrition
FAQs
Yes, this is a baked cheese dip made in the oven until warm and bubbly.
For this recipe, use whole-milk ricotta.
Yes, you can absolutely make this dip without roasted tomatoes.
Yes, leftovers can be served cold as a spread, but it’s best warm.
Puree the ricotta and refrigerate for up to 2 days. However, you’ll want to roast the tomatoes immediately before assembling.
