Ingredients:

  • 8 oz Full-Fat Cream Cheese, softened
  • ½ cup Whole Milk Ricotta Cheese, drained
  • 1 clove Garlic, minced
  • ½ teaspoon Salt (Kosher or Sea), plus more to taste
  • ¼ teaspoon Freshly Ground Black Pepper
  • 12 oz Cherry or Grape Tomatoes, halved or quartered
  • 6 oz Fresh Mozzarella Pearls (Bocconcini), thoroughly drained and patted dry
  • ½ cup packed Fresh Basil Leaves, chiffonade
  • 2 Tablespoons Extra Virgin Olive Oil (high quality)
  • 2-3 Tablespoons Balsamic Glaze (for finishing)
  • Pinch Flaky Sea Salt (Maldon, for finishing)

Instructions:

  1. Prepare and dry the wet ingredients: Thoroughly pat dry the mozzarella pearls. Halve or quarter the tomatoes, toss with a pinch of salt, wait 5 minutes, then pat dry. Slice the basil into a chiffonade.
  2. Create the cream base: In a mixing bowl, combine the softened cream cheese, ricotta, minced garlic, salt, and pepper. Beat until completely smooth, airy, and free of lumps (about 2-3 minutes), scraping down the sides frequently.
  3. Add the olive oil: Gradually drizzle in the 2 tablespoons of olive oil while continuing to mix until fully incorporated and the base is luxuriously creamy.
  4. Assemble and chill: Using a rubber spatula, gently fold in the drained tomatoes, mozzarella pearls, and about two-thirds of the fresh basil. Taste the mixture and adjust salt and pepper if necessary. Transfer the dip to a serving bowl, cover tightly, and refrigerate for a minimum of 30 minutes.
  5. Finish and serve: Just before serving, remove the dip from the refrigerator. Sprinkle the remaining fresh basil over the top. Generously drizzle the balsamic glaze across the surface, and finish with a pinch of flaky sea salt.