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Whipped Mozzarella Dip with Burst Cherry Tomatoes
This whipped mozzarella dip with burst cherry tomatoes might just be the perfect appetizer. It comes together in 30 minutes and is the kind of crowd-pleasing dip that will be the first gone at the party. The dip is not just mozzarella—ricotta and heavy cream join in to make an epic base for the juicy cherry tomatoes and dollops of pesto. While the recipe is great with peak summer tomatoes, it's great year-round, thanks to cherry tomatoes' availability throughout the year.
Mix things up by trying the dip topped with other vegetables: fresh summer corn kernels with pickled onions and cilantro would be delicious, as would dollops of olive tapenade in place of the pesto with sautéed sliced bell peppers and parsley.
Get ahead by making the dip up to three days in advance.
(2 c.) cherry tomatoes
extra-virgin olive oil
large sprigs fresh basil
Freshly ground black pepper
clove garlic, minced
fresh mozzarella, roughly chopped
ricotta (1/2 c.)
(or more) heavy cream
homemade or store-bought pesto
Grilled bread, bread, crackers, or vegetable crudités, for serving
- Preheat oven to 425º. In an 8"-by-8" baking dish, combine tomatoes, oil, vinegar, basil, 1/4 teaspoon salt, and a few grinds of black pepper. Bake, tossing halfway through, until tomatoes burst and are golden in spots, about 20 minutes. Immediately stir in garlic, then let cool slightly. Discard basil sprigs.
- Meanwhile, in a food processor, pulse mozzarella, ricotta, cream, and 3/4 teaspoon salt, adding up to 2 tablespoons more cream a bit at a time if needed, until creamy and spreadable, about 1 minute. Season to taste with more salt, if desired.
- Spread mozzarella mixture onto a platter and dollop with pesto. Scrape burst tomatoes and any accumulated juices over; season with black pepper. Serve with grilled bread, bread, crackers, or crudités.