Bruschetta Dip Recipe
Introduction
Bruschetta Dip is a delightful twist on the classic Italian appetizer, combining fresh marinated tomatoes with a creamy, tangy cheese base. Perfect for parties or casual snacking, it’s easy to prepare and bursting with vibrant flavors.
Ingredients
- 4 Roma tomatoes
- ¼ cup basil leaves, chopped
- 1 garlic clove, minced (for tomato mixture)
- 1 tablespoon extra virgin olive oil (for tomato mixture)
- 1-2 teaspoons balsamic vinegar
- Salt, to taste (for tomato mixture)
- 8 oz feta cheese block, crumbled
- ½ block cream cheese (4 oz), softened
- ½ cup sour cream
- 1 garlic clove, minced (for cheese mixture)
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil (for cheese mixture)
- Salt, to taste (for cheese mixture)
- More basil leaves, chopped (for garnish)
- Red pepper flakes (for garnish)
- Parmesan cheese, freshly grated (for garnish)
Instructions
- Step 1: Core and dice the Roma tomatoes into small cubes. Remove seeds if you want a less watery dip.
- Step 2: In a medium bowl, combine the diced tomatoes, chopped basil, and minced garlic. Drizzle with extra virgin olive oil and balsamic vinegar, sprinkle with a pinch of salt, and toss gently to coat evenly.
- Step 3: Let the tomato mixture marinate for about 10 minutes to release juices and blend flavors.
- Step 4: While tomatoes marinate, prepare the cheese mixture. In a food processor, combine crumbled feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil.
- Step 5: Puree for 3 to 4 minutes until smooth and creamy, scraping down the sides as needed. Taste and adjust salt carefully.
- Step 6: Spread the cheese mixture evenly in a shallow serving dish as the base layer.
- Step 7: Spoon the marinated tomato mixture over the cheese base and spread evenly for a balanced flavor in every bite.
- Step 8: Garnish with additional chopped basil, a sprinkle of red pepper flakes, and freshly grated Parmesan cheese.
Tips & Variations
- Use goat cheese or ricotta instead of feta for a milder flavor in the cheese mixture.
- Substitute sour cream with Greek yogurt for a lighter, tangier dip.
- Remove tomato seeds to reduce excess moisture and keep the dip from becoming watery.
- Add a splash of white wine vinegar if you prefer a subtler acidity instead of balsamic vinegar.
Storage
Store the dip in an airtight container in the refrigerator for up to 3 days. For best texture, keep the tomato topping separate and add it just before serving. Reheat the cheese mixture gently at room temperature or in the microwave if desired, but the dip is best enjoyed chilled or at room temperature.
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 cheese mixture and the tomato topping a few hours in advance. Keep them refrigerated separately and assemble just before serving for the freshest taste and texture.
What can I serve with Bruschetta Dip?
This dip pairs wonderfully with toasted baguette slices, pita chips, fresh vegetable sticks, or crackers. It also works as a flavorful spread on sandwiches or wraps.
PrintBruschetta Dip Recipe
This Bruschetta Dip combines fresh, marinated Roma tomatoes with a creamy, tangy cheese base made from feta, cream cheese, and sour cream. Enhanced with garlic, basil, balsamic vinegar, and a touch of lemon juice, it’s topped with red pepper flakes and Parmesan for a perfect party appetizer or snack that captures the classic flavors of traditional bruschetta in a creamy, easy-to-serve dip form.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Bruschetta Mixture
- 4 Roma tomatoes, cored and diced (seeds removed for less watery dip)
- ¼ cup fresh 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 fresh lemon juice
- 1 tablespoon olive oil
- Salt, to taste
Garnish
- Fresh basil leaves, chopped
- Red pepper flakes, to taste
- Freshly grated Parmesan cheese
Instructions
- Preparing the Bruschetta: Core and dice the Roma tomatoes into small cubes, removing seeds if desired to reduce moisture. Combine the diced tomatoes in a medium bowl with chopped basil and minced garlic. Drizzle with olive oil and balsamic vinegar, sprinkle with salt, then gently toss to coat the tomatoes evenly. Let sit for about 10 minutes to marinate and blend flavors.
- Preparing the Cheese Mixture: While the tomatoes marinate, add crumbled feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil to a food processor bowl. Puree for 3 to 4 minutes until the mixture is smooth and creamy, scraping down the sides as needed. Taste and season with salt cautiously, considering feta’s saltiness.
- Assembling the Dip: Spread the creamy cheese mixture evenly in a shallow serving dish to create the base layer. Spoon the marinated tomato bruschetta mixture over the cheese layer, spreading evenly to ensure balanced flavors in every bite. Garnish generously with chopped fresh basil, red pepper flakes, and freshly grated Parmesan cheese for added color, texture, and flavor.
Notes
- Remove tomato seeds to reduce wateriness and create a thicker dip texture.
- Use high-quality extra virgin olive oil for the best flavor in both the bruschetta and cheese mixtures.
- Adjust balsamic vinegar quantity based on your preferred acidity and sweetness.
- Substitute sour cream with Greek yogurt for a lighter cheese mixture if desired.
- Handle salt cautiously since feta cheese adds considerable saltiness to the dip.
- Red pepper flakes can be adjusted or omitted to control spiciness.
- Serve chilled or at room temperature with crispy bread or crackers for dipping.
Keywords: Bruschetta Dip, Tomato Dip, Feta Cheese Dip, Italian Appetizer, Party Dip, No-Cook Dip, Creamy Bruschetta, Vegetarian Appetizer
