Brighten your gatherings with Bruschetta Dip, a fresh and vibrant appetizer that captures the essence of summer. This creamy tomato dip blends juicy Roma tomatoes, fragrant basil, and a tangy cheese base for a scoopable twist on classic bruschetta. Ready in just 20 minutes with no cooking required, it’s perfect for picnics, parties, or casual snacking, served with crackers or toasted baguette slices.
Why You’ll Love Bruschetta Dip
- Fresh Flavors: Combines ripe tomatoes, basil, and garlic for a Mediterranean vibe.
- No-Cook Ease: Prepares in 20 minutes, ideal for quick entertaining.
- Creamy and Bright: A rich cheese base balances the zesty tomato topping.
- Crowd-Pleaser: Perfect for sharing at any gathering.
- Customizable: Easily adapt with different cheeses or herbs.
Ingredients for Bruschetta Dip
Here’s what you need for this creamy tomato dip (serves 6):
Bruschetta Topping:
- 4 Roma tomatoes, cored and diced
- ¼ cup (15g) fresh basil leaves, finely chopped
- 1 garlic clove, minced
- 1 tbsp (15ml) extra virgin olive oil
- 1–2 tsp (5–10ml) balsamic vinegar
- Pinch of salt
Cheese Mixture:
- 8 oz (225g) feta cheese block, crumbled
- 4 oz (115g) cream cheese, softened
- ½ cup (120g) sour cream
- 1 garlic clove, minced
- 1 tbsp (15ml) fresh lemon juice
- 1 tbsp (15ml) olive oil
- Pinch of salt
Garnish:
- Extra chopped basil leaves
- Pinch of red pepper flakes
- 2 tbsp (10g) freshly grated Parmesan cheese
Equipment
- Medium mixing bowl
- Food processor
- Shallow serving dish
- Measuring spoons and cups
- Spatula
Ingredient Tips
- Roma tomatoes keep the dip firm; remove seeds for less moisture.
- Use high-quality extra virgin olive oil for rich flavor.
- Fresh basil is key; avoid dried for the best aroma.
- Feta adds tangy depth; goat cheese or ricotta can substitute.
- Soften cream cheese for a smooth blend; Greek yogurt can replace sour cream for a lighter option.
Directions for Bruschetta Dip
Let’s make this creamy tomato dip—fresh, flavorful, and ready to impress!
Prepare Bruschetta Topping
I core and dice 4 Roma tomatoes into small cubes, removing seeds if desired to reduce moisture. In a medium bowl, I combine the tomatoes with ¼ cup chopped basil, 1 minced garlic clove, 1 tbsp olive oil, 1–2 tsp balsamic vinegar, and a pinch of salt. I toss gently and let it marinate for 10 minutes to meld the flavors.
Blend Cheese Mixture
In a food processor, I blend 8 oz crumbled feta, 4 oz softened cream cheese, ½ cup sour cream, 1 minced garlic clove, 1 tbsp lemon juice, and 1 tbsp olive oil for 3–4 minutes until smooth, scraping down the sides as needed. I taste and add a pinch of salt if necessary, mindful of feta’s saltiness.
Assemble Dip
I spread the cheese mixture evenly in a shallow serving dish, creating a creamy base. I spoon the marinated bruschetta topping over it, ensuring even distribution.
Garnish and Serve
I sprinkle extra chopped basil, a pinch of red pepper flakes, and 2 tbsp grated Parmesan on top. I serve immediately with crackers, pita chips, or toasted baguette slices.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 6
- Calories: ~200 kcal per serving (⅙ of recipe)
- Macros per Serving: 8g carbs, 7g protein, 16g fat, 1g fiber
Variations
Try these twists on this recipe:
- Milder Cheese: Swap feta for ricotta or goat cheese for a smoother flavor, inspired by LaylaCooks’ Spicy Ricotta Dip with Hot Honey.
- Tomato Swap: Use cherry or heirloom tomatoes for a sweeter profile.
- Herb Boost: Add fresh oregano or parsley alongside basil.
- Spicy Kick: Increase red pepper flakes or add a dash of hot sauce.
- Vegan Option: Use plant-based feta, cashew cream, and coconut yogurt.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Include on a Mediterranean spread with LaylaCooks’ Pumpkin Scones.
Storage
I store the dip in an airtight container in the fridge for up to 2 days, keeping the bruschetta topping and cheese mixture separate until serving to maintain texture. Before serving, I let it sit at room temperature for 15 minutes and stir gently if needed.
Serving Tips
- Presentation: Serve in a shallow dish with dippers arranged on a rustic board.
- Garnish: Add extra basil and Parmesan for a vibrant look.
- Pairing: Try with LaylaCooks’ Sweet Potato Toast for a savory twist.
- Portion Size: 2–3 tbsp per person with dippers.
- Occasions: Perfect for summer picnics, parties, or casual gatherings.
FAQs
Why is my dip watery?
Remove tomato seeds and use Roma tomatoes to reduce moisture; strain if needed.
Can I use dried basil?
Fresh basil is best for flavor and texture; dried basil may be less vibrant.
How do I make the cheese mixture smoother?
Soften cream cheese and blend thoroughly, scraping down the food processor.
Can I make this vegan?
Use plant-based feta, cashew cream, and coconut yogurt; adjust seasonings.
How do I prep ahead?
Prepare the topping and cheese mixture up to 2 days ahead; assemble just before serving.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Bruschetta Dip is a fresh, creamy appetizer that brings summer flavors to any occasion. This creamy tomato dip combines vibrant tomatoes and basil with a tangy cheese base for an irresistible bite. Try this no-cook recipe and delight your guests!
Bruschetta Dip
Ingredients
Bruschetta Topping:
- 4 Roma tomatoes cored and diced
- ¼ cup 15g fresh basil leaves, finely chopped
- 1 garlic clove minced
- 1 tbsp 15ml extra virgin olive oil
- 1 –2 tsp 5–10ml balsamic vinegar
- Pinch of salt
Cheese Mixture:
- 8 oz 225g feta cheese block, crumbled
- 4 oz 115g cream cheese, softened
- ½ cup 120g sour cream
- 1 garlic clove minced
- 1 tbsp 15ml fresh lemon juice
- 1 tbsp 15ml olive oil
- Pinch of salt
Garnish:
- Extra chopped basil leaves
- Pinch of red pepper flakes
- 2 tbsp 10g freshly grated Parmesan cheese
Instructions
Prepare Bruschetta Topping
- I core and dice 4 Roma tomatoes into small cubes, removing seeds if desired to reduce moisture. In a medium bowl, I combine the tomatoes with ¼ cup chopped basil, 1 minced garlic clove, 1 tbsp olive oil, 1–2 tsp balsamic vinegar, and a pinch of salt. I toss gently and let it marinate for 10 minutes to meld the flavors.
Blend Cheese Mixture
- In a food processor, I blend 8 oz crumbled feta, 4 oz softened cream cheese, ½ cup sour cream, 1 minced garlic clove, 1 tbsp lemon juice, and 1 tbsp olive oil for 3–4 minutes until smooth, scraping down the sides as needed. I taste and add a pinch of salt if necessary, mindful of feta’s saltiness.
Assemble Dip
- I spread the cheese mixture evenly in a shallow serving dish, creating a creamy base. I spoon the marinated bruschetta topping over it, ensuring even distribution.
Garnish and Serve
- I sprinkle extra chopped basil, a pinch of red pepper flakes, and 2 tbsp grated Parmesan on top. I serve immediately with crackers, pita chips, or toasted baguette slices.
Notes
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