Bruschetta Dip
A vibrant and flavor-packed appetizer bursting with fresh tomatoes, aromatic basil, and creamy cheese, perfect for any occasion.
Ingredients
Bruschetta Topping
- 4 pieces Roma tomatoes Their firm texture and lower moisture keep the dip from becoming too watery.
- ¼ cup basil leaves, chopped Fresh basil adds aromatic herbal freshness.
- 1 clove garlic, minced Essential for depth and savory notes.
- 1 tablespoon extra virgin olive oil Enhances flavor and helps bind the ingredients.
- 1-2 teaspoons balsamic vinegar Adds acidity and a touch of sweetness.
- to taste Salt Brings out the natural flavors.
Cheese Mixture
- 8 oz feta cheese, crumbled Tangy and salty, it contrasts beautifully with sweet tomatoes.
- ½ block (4 oz) cream cheese Provides a smooth texture and richness.
- ½ cup sour cream Adds tanginess and creaminess.
- 1 clove garlic, minced Reiterates the savory depth in the cheese mixture.
- 1 tablespoon lemon juice, freshly squeezed Brightens the flavors and balances richness.
- 1 tablespoon olive oil Smooths out the cheese mixture.
Garnish
- to taste Chopped basil Adds color and freshness.
- to taste Red pepper flakes For a hint of spice.
- to taste Parmesan cheese, freshly grated Adds a final touch of texture and umami.
Instructions
Preparing the Bruschetta
- Dice the Roma tomatoes and place them in a bowl.
- Add chopped basil and minced garlic to the tomatoes.
- Drizzle in olive oil, balsamic vinegar, and a pinch of salt. Mix everything well and let it sit to meld the flavors.
Preparing the Cheese Mixture
- In another bowl, combine softened cream cheese, crumbled feta, and sour cream.
- Add minced garlic, lemon juice, salt, and a splash of olive oil. Mix until smooth and creamy.
Assembling the Dip
- In a serving dish, spread the cheese mixture as the base.
- Spoon the tomato mixture over the cheese layer.
- Finish with a sprinkle of chopped basil, red pepper flakes, and freshly grated Parmesan.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the cheese mixture and the tomato topping stored separately until you’re ready to serve. This dip doesn’t freeze well due to the cheese’s texture.