Smokey Sun-Dried Tomato and Basil Mozzarella Dip
Whenever the grill's already going for dinner, I put a cast iron skillet of this dip on the grates. It only takes fifteen minutes, and a wood chip smoker box gives it a genuine campfire smokiness. I bake it in the oven just as often when I don't want to deal with charcoal.
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What I Love About My Smoky Mozzarella Dip
This dip is basically warm Caprese in a skillet, and I love any excuse to fire up the smoker box.
- The wood chip smoker box gives this dip a real campfire flavor in under fifteen minutes.
- I mix the cheese and tomato layers hours ahead, so all that’s left before guests arrive is cooking it.
- Good quality oil-packed sun-dried tomatoes bring a concentrated, tangy tomato flavor to every bite.
- Cast iron keeps the dip hot and gooey at the table well after it comes off the heat.
- This is one of my favorite appetizers on nights when the grill’s already fired up for something else.
Key Ingredient Notes
- Sun-Dried Tomatoes: Use the kind packed in oil, not the dry-packed kind. Oil-packed tomatoes are already soft and add flavor straight from the jar. Dry-packed ones need to be rehydrated first, and that changes the dip’s texture. I use the same oil-packed tomatoes in my sun-dried tomato pesto, so a bigger jar never goes to waste.
- Mozzarella Cheese: Shredded low-moisture mozzarella is what I use here, since it gives this dip its long, gooey pull once hot. Mozzarella is a mild cheese, so it takes on the smoky, tomato, and basil flavors around it.
- Cream Cheese: Full-fat cream cheese gives the dip its creamy base and keeps the texture smooth once it’s melted. Make sure it’s softened before mixing, or you’ll end up with lumps.
- Fresh Basil: Fresh basil is essential here, not dried, since the aroma is what gives this dip its Caprese-like brightness.
See recipe card for complete information on ingredients and quantities.
How to Make Smokey Sun-Dried Tomato and Basil Mozzarella Dip
- Mix the cheese base. Combine the cream cheese, mozzarella, garlic, salt, and pepper in a bowl until no streaks remain.
- Build the tomato and basil layer. In a separate bowl, combine the sun-dried tomatoes, basil, and olive oil. Press down on the mixture a few times to release the tomatoes’ oils.
- Combine and transfer. Fold the tomato mixture into the cheese mixture, and spread it into a well-seasoned cast iron skillet. A 6-inch, 8-inch, or oval au gratin skillet all work well here.
- Bake or grill it. For the oven, bake at 400°F for 10 to 15 minutes, until the cheese is bubbling around the edges. For the grill, soak wood chips for 30 minutes, and set them in a smoker box over ashed-over coals. Let the box heat for about 5 minutes before setting the skillet on the grate. Close the lid and cook for 10 to 15 minutes, until the dip is bubbling.
- Toast the crostini. Slice the baguette about 1/4 inch thick, brush both sides with olive oil, and sprinkle with salt. Grill for a minute or two per side, watching closely since they toast fast, or toast in the oven instead.
Ways to Serve This Sun-Dried Tomato Mozzarella Dip
- Toasted crostini – this is my go-to dipper, since the crisp edges hold up well against all that melty cheese.
- A balsamic glaze drizzle – I like adding balsamic glaze right before serving for a classic Caprese finish, since the flavors are already built in.
- Fresh vegetables – bell pepper strips or celery sticks give you a lighter, crunchy dipper alongside the bread.
- A bigger crostini spread – like my holiday crostini, pairs well with this dip if you want more than one topping on the table.
- Grilled dinner – since the grill’s already going, I like to let this dip cook while beef burgers or marinated grilled chicken finish. That way the smoky flavor carries through the whole meal.
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Smokey Sun-Dried Tomato and Basil Mozzarella Dip Recipe
Whenever the grill's already going for dinner, I put a cast iron skillet of this dip on the grates. It only takes fifteen minutes, and a wood chip smoker box gives it a genuine campfire smokiness. I bake it in the oven just as often when I don't want to deal with charcoal.
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Servings: 4 servings
Calories: 460kcal
Ingredients
- 12 oz shredded mozzarella cheese
- 4 oz cream cheese softened
- 1 cup sun-dried tomatoes minced
- 6-8 large basil leaves minced
- 3 garlic cloves pressed
- Salt
- Fresh cracked black pepper
- 1 Tbsp olive oil
- Crostini:
- French baguette
- Olive oil
- Salt
Instructions
- (If using grill to cook this dip, remember to soak the wood chips for at least 30 minutes first, before adding to the smoke box.)
- In a medium mixing bowl, combine cream cheese, mozzarella cheese, pressed garlic, salt, and pepper. Mix very well, until all incorporated.
- In a small bowl, combine sun-dried tomatoes, basil, and olive oil. Mix well, pressing down several times to release the flavors and oils.
- Add sun-dried tomato mixture into the cheese mixture and mix until incorporated throughout.
- Transfer into a well-seasoned cast iron skillet. (You can use a 6-inch, an 8-inch, or an oval au gratin skillet.) Spread evenly.
- You can cook this dip in the oven or on a grill. I recommend on the grill to get the smokey flavor, but oven is an alternative. For oven: preheat it to 400 and bake until cheese starts to bubble. It should take 10-15 minutes.
- If using a grill, start the coals and when they are ashed over, add the smoker box right on top of the coals. Make sure to soak wood chips for at least 30 minutes first, before adding to the smoke box. If using a gas grill, definitely use a smoke box for the wood chips.) Let the smoke box heat through for about 5 minutes.
- Once the grill is ready, place the cast iron skillet in the grill and close the cover. Let it cook for 10-15 minutes. Check to make sure the cheese is bubbling, then take off the heat.
- For crostini: slice French baguette to about 1/4-inch thick slices. rush both sides with olive oil and sprinkle with just a little bit of salt. Place on the grill for about a minute or two on each side. Don't walk away, they toast very fast.
- (Throw some burgers or chicken on afterwards, you can't let that beautiful, smokey grill go to waste!)
Nutrition
Calories: 460kcal | Carbohydrates: 20g | Protein: 25g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 96mg | Sodium: 652mg | Potassium: 1056mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1228IU | Vitamin C: 12mg | Calcium: 492mg | Iron: 3mg
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
