Description
A creamy, tangy Bruschetta Dip topped with fresh tomatoes, basil, garlic, and balsamic for a vibrant appetizer. Perfect with baguette slices, crackers, or veggie sticks, this no-cook dip is quick to make and always crowd-pleasing.
Ingredients
-
- For the Bruschetta:
- 4 Roma tomatoes, diced
- 1/4 cup basil leaves, chopped
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1–2 teaspoons balsamic vinegar
- Salt, to taste
-
- For the Cheese Mixture:
- 8 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt, to taste
- For Garnishing:
- Fresh basil leaves, chopped
- Red pepper flakes
- Freshly grated Parmesan cheese
Instructions
- Dice Roma tomatoes and combine with basil, garlic, olive oil, balsamic vinegar, and salt. Let marinate for 10 minutes.
- In a food processor, blend feta, cream cheese, sour cream, garlic, lemon juice, and olive oil until smooth (3–4 minutes). Adjust salt to taste.
- Spread cheese mixture evenly in a shallow serving dish.
- Spoon marinated bruschetta topping over the cheese base.
- Garnish with fresh basil, red pepper flakes, and Parmesan. Serve with toasted bread, crackers, or veggie sticks.
Notes
- Swap feta with goat cheese or ricotta for a milder dip.
- Try cherry or heirloom tomatoes for added sweetness or tang.
- Experiment with herbs like oregano or thyme for variation.
- Make vegan with plant-based feta, cream cheese, and coconut yogurt.
- To prevent watery dip, remove tomato seeds before dicing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 190
- Sugar: 3g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg