Baked Italian Cheese Dip sm

Baked Italian 4-Cheese Dip

This rich, creamy, spreadable, shareable dip is sure to be a hit with your family and friends. A mix of imported Parmesan, Provolone, Fontina, and Mascarpone gives the perfect blend of sharp, nutty deliciousness.
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine Italian


  • 2 1/2 cups Mascarpone at room temperature
  • 1/2 cup imported Parmesan grated
  • 1 cup imported Fontina grated
  • 1 cup imported Provolone grated
  • 1 cup breadcrumbs
  • 1/4 cup chopped basil additional for garnish
  • 3 TB dry white wine
  • 2 tsp minced garlic
  • 2 tsp cornstarch
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 1 cup halved grape or cherry tomatoes
  • Toasted baguette slices or crostini for serving


  • Preheat oven to 400 degrees. Combine cheeses in a large bowl. Mix in breadcrumbs, basil, wine, garlic, cornstarch, red pepper flakes, and salt to taste. Press into a small baking dish and bake for 15-20 minutes or until lightly browned and bubbly. Garnish with tomato and additional basil and enjoy warm or room temperature.
Keyword cheese appetizers, cheese dip, party dips, warm dip