Ingredients:

  • 8 oz block Full-Fat Cream Cheese, softened
  • ½ cup Whole Milk Ricotta Cheese (drained if wet)
  • 1 large clove Garlic, minced
  • ½ teaspoon Fine Sea Salt (divided)
  • ¼ teaspoon Freshly Ground Black Pepper
  • 1 pint Cherry or Grape Tomatoes, halved or quartered
  • 7–8 oz Fresh Mozzarella Balls (Ciliegine or Bocconcini), drained and halved/quartered
  • ½ cup packed Fresh Basil Leaves, finely sliced (chiffonade)
  • 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • 2–3 tablespoons Balsamic Glaze (or reduction)
  • Flaky Sea Salt (e.g., Maldon), to taste

Instructions:

  1. Soften the Dairy: Ensure the cream cheese is fully at room temperature. This is crucial for a smooth, lump-free base.
  2. Combine Base Ingredients: In a mixing bowl, combine the softened cream cheese, ricotta cheese, minced garlic, ¼ teaspoon of sea salt, and black pepper.
  3. Whip Until Smooth: Use a spatula to cream the mixture until homogenous and light, or use a hand mixer on medium speed for 1 minute. Scrape down the sides of the bowl. The base should be spreadable, like a thick pâté.
  4. Spread and Chill: Transfer the creamy mixture to the serving platter. Use a spatula to spread it evenly across the surface, creating a smooth layer. Cover tightly and refrigerate for a minimum of 30 minutes. (This firms up the dip, preventing the tomato liquid from sinking.)
  5. Chop and Drain Tomatoes: Halve or quarter the cherry tomatoes. Place them in a small bowl, sprinkle with the remaining ¼ teaspoon of sea salt, and set aside for 5 minutes. This draws out excess moisture.
  6. Prep Mozzarella and Basil: Drain the mozzarella balls thoroughly. Halve or quarter them to match the size of the tomatoes. Finely chiffonade the fresh basil leaves.
  7. Combine Topping: After 5 minutes, gently drain any excess liquid from the salted tomatoes. Combine the tomatoes, drained mozzarella, and most of the basil (reserve a small amount for garnish) in a clean bowl. Drizzle lightly with the olive oil and gently toss.
  8. Assemble the Dip: Retrieve the chilled cream base from the refrigerator. Spoon the Caprese topping evenly over the entire surface of the cream base.
  9. Dressing and Garnish: Drizzle the balsamic glaze liberally over the topping. Sprinkle with a pinch of flaky sea salt and the reserved fresh basil leaves.
  10. Serve Immediately: Serve straight from the platter with sturdy dippers like toasted baguette slices or pita chips.