Whipped Mozzarella with Honey Drenched Tomatoes (2 ways)

Updated Jul 2026 (orig. April 2021) :: If you’ve spent much time around here, you already know that I’m powerless against a good cheese appetizer. Give me a warm baguette, a salty cracker or crunchy pita chip, something creamy to spread on it, and a little drizzle of honey, and I’m perfectly content. This whipped mozzarella dip has become one of my favorite entertaining recipes because it looks elegant, comes together in minutes, and somehow manages to disappear every single time I serve it.

This Whipped Mozzarella with Honey Drenched Tomatoes (either sun-dried or honey roasted) recipe carries a little bit of a pizza vibe (sun-dried tomatoes tend to do that, always) but it also has notes of caprese salad running all over it. But caprese salad is something that really is only best eaten in the late summer months, when tomatoes are at their finest – at their peak. I love using sun dried tomatoes (the darling of the 90s food trend scene) because not only are they always good, and always in season – but they’re the most delicious iteration of a tomato ever.

Super sweet, tangy, bright, and perfect with this whipped mozzarella, a simple blending of pureed sun-dried tomatoes and some sweet honey make for the perfect accompaniment to the fluffy cloud of garlic-spiked mozzarella.

What Is Whipped Mozzarella?

Whipped mozzarella is exactly what it sounds like: a creamy, airy spread made by blending fresh mozzarella until it’s smooth, fluffy, and irresistibly scoopable. While whipped ricotta and whipped feta have become staples on restaurant menus over the past few years, whipped mozzarella offers an even richer, stretchier texture with a mild, milky flavor that pairs beautifully with sweet and savory toppings alike.

For this version, I top the whipped mozzarella with honey-drenched sun-dried tomatoes, creating an appetizer that’s equal parts creamy, savory, tangy, and just a little bit sweet. Every bite feels a little fancy, but it couldn’t be easier to make.

Whether you’re hosting friends, building a holiday appetizer spread, or simply looking for something delicious to serve with warm bread and crackers, this is one of those recipes that disappears almost immediately.

Why You’ll Love This Whipped Mozzarella

There are plenty of appetizer recipes out there, but this one checks nearly every box.

• Ready in about 15 minutes
• Beautiful enough for entertaining
• Rich and creamy with very little effort
• Sweet, savory, and tangy all at once
• Easy to make ahead
• Perfect with crostini, crackers, pita chips, or fresh vegetables
• Feels restaurant-worthy without requiring any special techniques

It’s one of those recipes that looks impressive sitting on a cheese board but secretly couldn’t be simpler.

Tips and tricks for this Whipped Mozzarella with Honey Drenched Tomatoes

This is such an easy and straightforward recipe that there isn’t a whole lot to say about it so far as tips and tricks go, honestly. But I will say that you should take care to not go overboard when adding liquid to the whipped mozzarella portion of today’s program.

As with my (fan favorite!) whipped feta and goat cheese recipe, this recipe requires the use of just a splash of water (a splish, maybe?) to really get things rolling, and to help your blender do its thing. I typically find it necessary to add water, but if you’re having success getting things to blend without it – I say just leave it out.

Also, no need to reach for the “good honey.” The honey is going to really help the inherent sweetness of the sun-dried tomatoes come out to play. It’s a wonderful supporting character in this case, but there is no need to use anything fancy or pricy here. The tomatoes really get top billing, and will absolutely outshine the honey, so I say go for the best quality tomatoes you can find, and stick with basic, affordable, everyday honey.

I sort of wish I’d called this blog, Everyday Honey. Maybe I’ll do a cookbook with that title someday. What do you think?

What to Serve with this Whipped Cheese Appetizer

One of my favorite things about this appetizer is how versatile it is. The creamy mozzarella becomes the perfect canvas for crunchy breads, fresh vegetables, and salty accompaniments.

Try serving it with:

• Warm grilled sourdough
• Crostini
• Toasted baguette slices
• Pita chips
• Rosemary crackers
• Fresh cucumbers
• Endive leaves
• Roasted red peppers
• Marinated olives
• Prosciutto

If you’re putting together a grazing board, this whipped mozzarella makes an incredible centerpiece.

What you’ll need for this perfect whipped cheese appetizer

• 12 oz. fresh mozzarella cheese (cut into slices or small pieces for easy blending)
• 8 oz. ricotta
• Salt, as needed
• 2 heaping TBSP pesto (I always recommend Rana brand)
• 8.5 oz. jar of sun-dried tomatoes packed in oil (see note)
• 2 to 3 TBSP honey

Serving suggestion: bagel chips. Toasted crostini, breadsticks, assorted crackers, raw zucchini slices

Whipped Mozzarella Appetizer Variations

Once you’ve mastered the basic recipe, there are so many fun ways to change it up.

• Sprinkle toasted pistachios or pine nuts over the top for extra crunch.
• Finish with fresh basil or oregano.
• Add a pinch of crushed red pepper flakes for gentle heat.
• Swap the honey for hot honey if you like a little spice.
• Finish with flaky sea salt and freshly cracked black pepper just before serving.
• Add a drizzle of good olive oil for even more richness.

How to make this whipped mozzarella with honey-drenched tomatoes

1. Put the mozzarella, garlic, and cream in a blender and pulse/blend until nice and creamy. If you need to add a little more cream to get things moving – go for it, but just a small bit at a time. You only want to add liquid to help the blender do its thing. 
2. Season with salt to taste, and smooth/spread onto a plate or platter. Wash out the blender. 
3. Add the sundried tomatoes to the blender, along with 2 TBSP of the oil in which they were packed* (see note). Add the honey and blend until a chunky paste-like mixture forms. Pile this on top of the whipped mozzarella and serve with the dipping vehicle(s) of your choice. 

NOTE: If you can’t find sun-dried tomatoes in oil, just add a little olive oil to the blender, about 1 to 2 TBSP should do. 

Frequently Asked Questions

If you like the looks of this Whipped Mozzarella Dip with Honey Drenched Sun Dried Tomatoes, you might also enjoy:

Whipped Feta and Goat Cheese with Hot Honey

Hot Corn Dip with Chorizo

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