You get all the fresh, vibrant flavor of bruschetta in a fun dip form.
It’s quick to assemble and makes a great party appetizer.
It pairs with a variety of dippers: crostini, pita chips, veggies.
You can make it ahead and let the flavors meld for even better taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe tomatoes, diced
Fresh basil leaves, chopped
Garlic cloves, minced
Red onion (or shallot), finely diced
Balsamic vinegar
Extra virgin olive oil
Salt
Black pepper
Cream cheese (softened)
Sour cream (or Greek yogurt)
Mozzarella cheese, shredded
Directions
Prepare tomato topping In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, and finely diced red onion. Add balsamic vinegar, a drizzle of olive oil, salt, and pepper. Stir gently to combine. Let it rest while you prepare the base to allow flavors to meld.
Make the creamy base In a separate bowl, mix together the softened cream cheese and sour cream (or Greek yogurt) until smooth and creamy. Fold in the shredded mozzarella cheese until evenly incorporated.
Assemble the dip Transfer the cream cheese mixture to a serving dish, smoothing the top. Spoon the tomato mixture over the creamy base, spreading it evenly.
Drizzle and garnish (optional) Drizzle a bit of extra virgin olive oil or balsamic reduction on top if desired. Garnish with additional basil leaves.
Chill briefly (optional) You can serve immediately, or cover and refrigerate for about 30 minutes to let the flavors meld and firm up slightly.
Serve Serve with crostini, crackers, toasted baguette slices, pita chips, or raw vegetable sticks.
Servings and timing
Yield: About 8 servings
Prep time: 15 minutes
Chill time (optional): ~30 minutes
Total time: Approximately 15–20 minutes (or ~45 minutes if chilled)
Variations
Use Greek yogurt instead of sour cream for a tangier flavor.
Stir in shredded Parmesan or Romano cheese for extra savory depth.
Add finely diced sun‑dried tomatoes or roasted red peppers for variation.
Sprinkle in a pinch of red pepper flakes or a dash of cayenne for a spicy kick.
Use goat cheese in the creamy base for a tangy twist.
Storage/Reheating
Storage: Cover and refrigerate leftovers in an airtight container for up to 2–3 days.
Reheating: This dip is best served chilled or at room temperature—avoid heating, as the dairy base may separate.
Before serving again, stir gently and add a fresh drizzle of olive oil or a few fresh basil leaves to brighten it up.
FAQs
What kind of tomatoes should I use?
Choose ripe, juicy tomatoes like Roma, vine‑ripe, or Heirloom. Be sure to drain excess juice so the dip doesn’t become too watery.
Can I omit the cream cheese?
The cream cheese gives the dip body and richness. Omitting it would make the texture too loose; you could instead reduce the proportion and rely more on sour cream or Greek yogurt.
Can I make this ahead of time?
Yes — preparing it 1–2 hours in advance allows flavors to marry. Avoid doing it too far ahead (like more than a day) because the tomato topping can make the base watery.
Is this dip suitable for vegetarians?
Yes, the basic version is vegetarian. Just ensure any cheeses you use are vegetarian‑friendly (i.e. use rennet‑free cheese if needed).
Can it be made vegan?
You could try substituting plant‑based cream cheese and yogurt alternatives, and use non‑dairy cheese or omit cheese altogether. But note the texture and flavor will differ from the dairy version.
Why is my dip watery?
Likely from excess tomato juice. You can drain the diced tomatoes in a sieve or press out extra liquid before mixing them in.
What dippers go well with this?
Crostini, toasted baguette slices, pita chips, tortilla chips, vegetable sticks (carrots, celery, cucumber) all work well.
Can I freeze this dip?
Freezing is not recommended. The creamy base may separate, and the tomato topping becomes mushy when thawed.
Can I make it spicier?
Yes, add red pepper flakes, diced jalapeños, or a dash of hot sauce to the tomato mix to introduce heat.
How do I prevent the dip from getting soggy?
Stir the tomato mixture just before serving, and consider layering by filling with the creamy base first and adding the topping only when ready to serve.
Conclusion
Bruschetta Dip is a fresh, flavorful twist on a classic appetizer that brings together creamy, tangy, and herbaceous notes. Quick to assemble and easy to customize, it’s perfect for parties, game nights, or casual snacking. Serve it with crostini or vegetables, and watch it disappear!
Bruschetta Dip is a fresh and flavorful twist on the classic Italian appetizer, combining juicy tomatoes, garlic, basil, and balsamic over a creamy cheese base. It’s perfect for parties, potlucks, or everyday snacking.
Ingredients
4 ripe tomatoes, diced and drained
1/4 cup fresh basil leaves, chopped
2 garlic cloves, minced
1/4 cup red onion or shallot, finely diced
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil (plus more for drizzling)
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz cream cheese, softened
1/2 cup sour cream or Greek yogurt
1 cup shredded mozzarella cheese
Instructions
In a medium bowl, combine diced tomatoes, basil, garlic, and red onion. Add balsamic vinegar, olive oil, salt, and pepper. Stir gently and set aside to let the flavors meld.
In a separate bowl, mix softened cream cheese and sour cream (or Greek yogurt) until smooth. Fold in shredded mozzarella cheese.
Spread the cream cheese mixture evenly in a shallow serving dish.
Spoon the tomato mixture evenly over the creamy base.
Optionally drizzle with more olive oil or balsamic reduction and garnish with additional basil leaves.
Serve immediately or chill for 30 minutes before serving for enhanced flavor.
Serve with crostini, pita chips, crackers, or vegetable sticks.
Notes
Drain tomatoes well to prevent a watery dip.Use Greek yogurt for a tangier flavor and extra protein.Garnish just before serving for the freshest appearance.Best served chilled or at room temperature—avoid reheating.Use vegetarian-friendly cheese if serving to vegetarians.
