Description
This Bruschetta Dip is an easy, flavorful party appetizer that layers a creamy cheese base with a fresh tomato‑basil topping—bringing all the charm of Italian bruschetta into a scoopable dip that’s perfect for sharing.
Ingredients
- 4 Roma tomatoes, diced
- ¼ cup chopped basil leaves
- 1 garlic clove, minced (for the bruschetta topping)
- 1 Tbsp extra virgin olive oil (for the bruschetta topping)
- 1‑2 teaspoons balsamic vinegar
- Salt, to taste (for the bruschetta topping)
- 8 oz block of feta cheese, crumbled
- ½ block cream cheese (4 oz), softened
- ½ cup sour cream
- 1 garlic clove, minced (for the cheese base)
- 1 Tbsp fresh lemon juice, squeezed
- 1 Tbsp olive oil (for the cheese base)
- Salt, to taste (for the cheese base)
- More basil leaves, chopped (for garnish)
- Red pepper flakes, to taste (for garnish)
Instructions
- Make the Bruschetta Topping: Dice the Roma tomatoes, finely mince the garlic and basil. In a bowl, mix the tomatoes, garlic, basil, olive oil, balsamic vinegar, and salt. Let the mixture marinate in the fridge for at least 30 minutes so the flavors fully develop. :contentReference[oaicite:0]{index=0}
- Prepare the Cheese Base: In a separate bowl, combine the crumbled feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil. Mix until smooth and creamy—be careful with the salt since the feta adds a lot of flavor. :contentReference[oaicite:1]{index=1}
- Assemble the Dip: Spread the cheese base evenly into a shallow serving dish. Then spoon the bruschetta topping gently over the top so that you can see both layers. Do not fully mix; the visual contrast is part of the appeal. :contentReference[oaicite:2]{index=2}
- Garnish and Serve: Sprinkle chopped basil leaves and red pepper flakes over the top. Serve the dip immediately with toasted baguette slices, crackers, pita chips or fresh vegetable sticks.
Notes
- Use the freshest, ripe tomatoes you can find for the topping—this makes a big difference in flavor. :contentReference[oaicite:3]{index=3}
- To prep ahead: prepare the cheese base and the tomato topping separately, cover and refrigerate, then assemble right before serving. :contentReference[oaicite:4]{index=4}
- For a lighter version, you could use low‑fat sour cream or Greek yogurt instead of sour cream, but the full‑fat cheeses give the creamiest texture.
- To reduce splitting or pooling of tomato juice, drain excess liquid from the tomato topping before layering if you’ll be serving later.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Appetizer
- Method: No‑bake / layer & chill
- Cuisine: Mediterranean / Italian‑inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 38mg
