Whipped Mozzarella with Honey Drenched Tomatoes
With its flavorful pizza + caprese salad vibes, this is one gorgeous and unique dip that’s perfect for any gathering or party.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: Serves 4 to 6
- Category: Appetizers
Ingredients
Units
Scale
- 16 ounces fresh mozzarella cheese (cut into slices or small pieces for easy blending)
- 1/4 to 1/3 cup milk or cream
- Salt, as needed
- 1/2 teaspoon garlic powder
- 8.5 ounce jar of sundried tomatoes packed in oil OR 1 pint cherry tomatoes
- 2 to 3 tablespoons honey
Serving suggestion: bagel chips. Toasted crostini, breadsticks, assorted crackers, raw zucchini slices
Instructions
- Put the mozzarella, garlic powder, and a couple tablespoons of milk/cream in a blender and blend until nice and creamy. If you need to add more cream to get things moving – go for it, but just a small bit at a time. You only want to add the liquid to help the blender do its thing.
- Season with salt to taste, and smooth/spread the mixture onto a plate or platter. Wash out the blender.
For the Honey Drenched Tomato Topping
- If you want to go the the sun-dried tomato route, add the sun-dried tomatoes to the blender, along with 2 to 3 tablespoons 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.
- If you want to go the honey roasted tomatoes route: simply add a pint of whole cherry tomatoes to a baking sheet covered in parchment paper and toss with 2 tablespoons honey and a big pinch of flaky salt. Roast at 375 for 20-ish minutes or until burst and deeply caramelized. Pile on top of your whipped mozz and enjoy.
Notes
NOTE: If you can’t find sun-dried tomatoes packed in oil, just add a little olive oil to the blender, along with the tomatoes, about 1 to 2 TBSP should do.
Find it online: https://mykitchenlittle.com/2026/07/25/whipped-mozzarella/