Basil Baked Cheese Dip

If you have been taking care of your Basil Plants this year, they should be doing really well at this point in the season. Pretty soon we are going to need to save every last one of those leaves from the dreaded frost and make something delicious out of the remaining bits of fresh basil (like a great pesto). For now though – we have lots of basil to keep us happy!

baked basil dip spread

Football Season is just getting started and it seems that everyone is always looking for a great dip recipe. I personally think that great dips are perfect any day of any season – but in case you are craving them even more right now, I have your solution!

 baked basil cheese dip on a cracker

This Dip is the combination of all things Dip-Wonderful! It has the fresh taste from the basil. It has the saltiness from the cheeses. There is some warm gooey-ness from the cheese being baked. And of course, there is the crunch from your chip of choice! Another great thing about this warm dip is that it can be whipped up in no time. When you find out you have last minute guests coming over you can throw this together & it will be making your house smell amazing and be ready by the time your friends walk in the door. You could even mix this dip up and put it to keep warm in a small crock pot – the sky is the limit when it comes to basil & cheese!

 baked basil cheese dip spread

 cheesey baked basil dip

 baked basil cheese dip with crackers

Basil Baked Cheese Dip
Prep time
Cook time
Total time
Serves: 6
  • ½ cup ricotta
  • 8 - 12 oz shredded cheese (mozzarella, colby, jack whatever)
  • 1 Tablespoon sour cream
  • ½ teaspoon mustard powder
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder (or granulated garlic)
  • Salt & Pepper to taste (start with about ¼ teaspoon each)
  • 1 cup packed basil leaves, chopped
  1. Heat oven (or Toaster Oven) to 350 degrees F
  2. Stir sour cream,ricotta, and spices in a large bowl. Once well mixed, add your cheeses and basil. Stir well together & taste, adjusting as needed.
  3. Lightly grease a small baking dish or pie dish or ramekins. then add mozzarella, Monterey Jack and the cup of chopped basil leaves.
  4. Bake for 15 minutes or until cheese has melted and is bubbling. After warm and amazing, broil for a few minutes (2ish) and then you can always lower the temperature and leave it in the oven to stay warm until guests are ready.
  5. If you need to toast bread slices for this dip, slice the bread & toast slices on a baking sheet at the same time. Serve warm with extra basil leaves along with bread or crackers.

Adapted & Inspired by Inspired Taste

If you want a recipe that can (& should be) made way ahead – check out Giada DeLaurentiis’ Basil Cheesecake Recipe!

basil baked cheese dip


And I leave you with this, Today’s Question of the Day… What is your favorite thing to dip?



Basil Baked Cheese Dip — 2 Comments

    • Gail – I LOVE My Garlic Scape Pesto (but it is the wrong time of year for that)! I have tons of Basil which needs to get used, so I’ll be working on Pesto in the next week or so too… probably using basically this version from the Food Network! BUT, that being said – I will probably not use that much Oil, it seems a bit wet (& I am usually too cheap to use the pine nuts so just add extra cheese for a “nutty” flavor)!