Bruschetta Dip Recipe

Introduction

Bruschetta Dip is a fresh and flavorful appetizer that combines the vibrant taste of marinated Roma tomatoes with a creamy, tangy cheese base. Perfect for parties or casual snacking, this dip offers a delightful blend of textures and herbal freshness in every bite.

Ingredients

• 4 Roma tomatoes
• ¼ cup basil leaves, chopped
• 1 garlic clove, minced
• 1 tablespoon extra virgin olive oil
• 1-2 teaspoons balsamic vinegar
• Salt, to taste
• 8 oz feta cheese block, crumbled
• ½ block cream cheese (4 oz), softened
• ½ cup sour cream
• 1 garlic clove, minced
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon olive oil
• Salt, to taste
• More basil leaves, chopped (for garnish)
• Red pepper flakes (for garnish)
• Parmesan cheese, freshly grated (for garnish)

Instructions

1. Step 1: Core and dice the Roma tomatoes into small cubes, removing seeds if you prefer a less watery dip.
2. Step 2: In a medium bowl, combine the diced tomatoes with chopped basil, minced garlic, extra virgin olive oil, balsamic vinegar, and a pinch of salt. Toss gently to coat evenly.
3. Step 3: Set the tomato mixture aside to marinate for about 10 minutes, allowing the flavors to meld.
4. Step 4: Meanwhile, in a food processor, blend the crumbled feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil until smooth and creamy, scraping down the sides as needed.
5. Step 5: Taste the cheese mixture and add salt cautiously, as the feta is already salty.
6. Step 6: Spread the cheese mixture evenly in a shallow serving dish to form the base layer.
7. Step 7: Spoon the marinated tomato mixture over the cheese base, spreading it evenly.
8. Step 8: Garnish with chopped basil, a sprinkle of red pepper flakes, and freshly grated Parmesan cheese before serving.

Tips & Variations

• Use goat cheese or ricotta instead of feta for a milder cheese flavor.
• Replace sour cream with Greek yogurt for a lighter dip.
• Remove tomato seeds to prevent the dip from becoming too watery.
• Adjust balsamic vinegar and red pepper flakes to control acidity and heat levels.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature for optimal flavor. Gently stir if the tomato juice has separated. This dip is best enjoyed fresh and may lose some texture if frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can prepare both the bruschetta and cheese mixture ahead of time, but it’s best to combine them and garnish just before serving to maintain freshness and texture.

What can I serve with Bruschetta Dip?

This dip pairs wonderfully with toasted baguette slices, crackers, fresh vegetable sticks, or as a spread on sandwiches.

Bruschetta Dip Recipe

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4.5 from 131 reviews

This Bruschetta Dip is a vibrant and flavorful appetizer that combines fresh Roma tomatoes marinated with basil, garlic, olive oil, and balsamic vinegar atop a creamy cheese base made from feta, cream cheese, and sour cream. Garnished with red pepper flakes, fresh basil, and grated Parmesan, this dip offers a delicious contrast of tangy, creamy, and fresh tastes perfect for parties or casual snacking.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bruschetta Mixture

• 4 Roma tomatoes, cored and diced
• ¼ cup basil leaves, chopped
• 1 garlic clove, minced
• 1 tablespoon extra virgin olive oil
• 1–2 teaspoons balsamic vinegar
• Salt, to taste

Cheese Mixture

• 8 oz feta cheese block, crumbled
• ½ block cream cheese (4 oz), softened
• ½ cup sour cream
• 1 garlic clove, minced
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon olive oil
• Salt, to taste

Garnishes

• More basil leaves, chopped
• Red pepper flakes, to taste
• Parmesan cheese, freshly grated

Instructions

1. Preparing the Bruschetta: Core and dice the Roma tomatoes into small cubes, removing seeds if desired to reduce moisture. Place the diced tomatoes in a medium bowl, then add the chopped basil and minced garlic. Drizzle with the extra virgin olive oil and balsamic vinegar, then sprinkle with a pinch of salt. Gently toss to coat the tomatoes evenly with the marinade.
2. Marinate the Tomatoes: Set the tomato mixture aside for about 10 minutes to marinate. This resting period allows the tomatoes to release their natural juices and absorb the flavors of basil, garlic, olive oil, and vinegar, enhancing the freshness and depth of the bruschetta topping.
3. Prepare the Cheese Mixture: While the tomatoes marinate, combine the crumbled feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil in the bowl of a food processor. Puree for 3 to 4 minutes until the mixture is smooth and creamy, scraping down the sides as needed to ensure full incorporation.
4. Adjust Seasoning: Taste the cheese mixture and add salt cautiously, considering the saltiness of the feta. Mix briefly to blend any added seasoning evenly.
5. Assemble the Dip: Transfer the smooth cheese mixture into a shallow serving dish, spreading it evenly to form the base layer. Spoon the marinated bruschetta mixture evenly on top of the cheese layer, distributing the tomatoes and basil for balanced flavor in every bite.
6. Garnish and Serve: Sprinkle the dip with freshly chopped basil, a pinch of red pepper flakes to add mild heat, and a generous amount of freshly grated Parmesan cheese. Serve immediately with crackers, crostini, or fresh bread for dipping.

Notes

• Remove tomato seeds for a less watery dip.
• Use high-quality extra virgin olive oil for best flavor.
• Adjust balsamic vinegar and red pepper flakes to taste, depending on your preference for acidity and spiciness.
• Softening cream cheese ahead of time ensures a creamy cheese mixture.
• Substitute goat cheese or ricotta for feta if preferred, but flavor will vary.
• Greek yogurt can replace sour cream for a lighter dip.
• This dip is best served fresh but can be refrigerated for up to 24 hours.

Keywords: bruschetta dip, tomato dip, feta cheese dip, Italian appetizer, party dip, no-cook dip