Mozzarella and Parmesan Cheese Dip

Fresh Vegetables on a white plate with Cream Cheese Dip
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Prep: 10 mins
Cook: 0 mins
Refrigerate: 2 hrs
Total: 2 hrs 10 mins
Servings: 28 servings
Yield: 3 1/2 cups
Nutrition Facts (per serving)
135 Calories
14g Fat
1g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 28
Amount per serving
Calories 135
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 144mg 6%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 1g
Vitamin C 0mg 1%
Calcium 35mg 3%
Iron 0mg 0%
Potassium 21mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This mozzarella and Parmesan cheese dip recipe is one you'll want to add to your appetizer recipe repertoire. The cheeses are mixed with mayonnaise, sour cream, dried minced onion and oregano to make a flavorful and unusual dip. This is a no-bake, chilled dip for veggies, chips, pretzels, crackers, breadsticks and more. You might even try it on a baked potato or dolloped on cooked vegetables like steamed broccoli and cauliflower.

Use fresh Parmesan cheese in your recipes whenever possible, preferably Parmigiano-Reggiano from Italy. The processed canned Parmesan cheese doesn't quite measure up. And if you want to take things a step further, you can make your own mayonnaise.


  • 2 cups mayonnaise, store-bought or homemade

  • 1 cup sour cream

  • 1 cup (4 ounces) shredded mozzarella

  • 2 tablespoons grated Parmesan, good quality

  • 1 tablespoon minced dried onion

  • 1 teaspoon sugar

  • 1 dash garlic salt

  • 1 dash seasoned salt

  • 1/2 teaspoon crushed dried oregano

Steps to Make It

  1. In a medium bowl, combine 2 cups good-quality mayonnaise or homemade mayonnaise, 1 cup (8 ounces) sour cream, 1 cup (4 ounces) shredded mozzarella cheese, 2 tablespoons grated good-quality Parmesan cheese, 1 tablespoon dried minced onion, 1 teaspoon sugar, dash garlic salt, dash seasoned salt, and 1/2 teaspoon crushed dried oregano. Mix thoroughly. Cover and chill for 2 hours.

  2. Serve this mozzarella-Parmesan cheese dip with chips, pretzels, crackers, raw vegetables, breadsticks and even on a baked potato or dolloped on cooked vegetables like broccoli and cauliflower.

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