Pin it
This velvety Bruschetta Dip is loaded with summery flavor in every scoop. Think juicy tomatoes, fresh basil, and tangy cheese mingling all together. Bust it out for your backyard bash or a chill night in—it’s always a crowd magnet.
This dish came about when I had too many picnics to prep for. Now my buddies won’t let me show up without it, partly because it looks fancy but mostly since it disappears fast.
Tasty Ingredients
- Parmesan cheese: Salty and nutty, this grated cheese crowns the dip. Snag a wedge of real Parmigiano Reggiano if it’s in your budget
- Red pepper flakes: Adds warmth without overpowering. You can sprinkle as much as you’d like
- More basil: Chop up a bit more to toss on top. It makes the dish pop and smell amazing
- Lemon juice: This gives the whole thing zingy freshness. Squeeze real lemons for best results
- Sour cream: Keeps things creamy and a little tangy. Go for a thick kind for maximum lushness
- Cream cheese: Makes the cheese part super smooth. Full fat for extra decadence
- Feta cheese: Tangy and crumbly, it gives bite to the creamy base. Crumble your own from a block if you can
- Salt: Pulls all the flavors together. Fine sea salt mixes in best
- Balsamic vinegar: Sweet and punchy, it brightens everything up. Aged types add even more depth
- Extra virgin olive oil: The foundation for serious flavor. Always go for the best quality that fits your budget
- Garlic: A bit of pungency ties it all together. Use firm cloves that feel heavy for their size
- Fresh basil: Herbal and zippy. Get vibrant leaves that smell like summer
- Roma tomatoes: Meaty and not too juicy so they don’t water down your dip. Pick ones that are deep red and free from bruises
Simple How-To Guide
- Topping and Garnishing:
- Once your tomato mix is done, spoon it right over the cheese base. Get it spread out so every bite delivers all the layers. Shower with chopped basil, some red pepper flakes, and finish with a handful of Parmesan. Eat right away!
- Assembling the Dip:
- Scoop your creamy cheese blend into a wide bowl or plate. Gently level it with your spoon so you’re ready for topping
- Making Cheese Mixture:
- While the tomatoes sit, grab a food processor. Toss in feta, cream cheese, sour cream, garlic, lemon juice, and a splash of olive oil. Blend till fluffy and silky, stopping now and then to scrape down the sides. Taste and just add salt if you think it needs it
- Mixing Bruschetta Topping:
- Drop diced tomatoes into a mixing bowl. Stir in lots of chopped basil and garlic. Pour in olive oil and balsamic then sprinkle on salt. Toss everything together so they’re all glossy. Let it rest about 10 minutes to mingle
- Coring and Dicing Tomatoes:
- Slice your Roma tomatoes up small. Take out seeds if you don’t want the mix too juicy. Tiny pieces make for easy scooping and max flavor per mouthful
Pin it
I swoon over tossing in basil picked out back. That scent triggers happy memories, especially letting my kids cut it with me. Lately the littlest one’s the tomato stirrer—which just feels right for summer.
Leftover Tips
Dive in the same day if you can, since tomatoes give off more juice as they sit. If you have extra, cover everything tight with plastic and chill it in the fridge. When you’re ready for round two, just stir in any extra juice and you’re set
Swap Ideas
Don’t have feta? Soft goat cheese or smooth ricotta rolls in nicely. Try cherry or heirloom tomatoes if Romas are out. And for a dairy-free take, swap in plant-based cheese plus a good vegan yogurt for that magic creaminess
How To Serve
Spoon with toasted baguette, crispy pita chips, or sturdy crackers. Going gluten free? Sliced cucumbers or endive are the move. Got leftovers? Spread it in sandwiches or inside a wrap for lunch
Pin it
Italian Inspiration
Bruschetta traces back to Italian cooks who’d use old bread and tomatoes straight from the garden. Turning it into a dip just makes sharing easier when everyone’s hanging out
Frequently Asked Questions
- → Which tomatoes should I use for this dip?
Roma tomatoes are awesome because they're not too watery and hold their shape. You can change things up by using cherry or heirloom tomatoes if you're after more sweetness or a little extra tang.
- → How can I tweak the flavor to be less sharp or more zippy?
Want more zing? Squeeze in extra lemon or a dash of balsamic over either cheese or tomato layers. For something mellower, switch the feta for some ricotta or stick to cream cheese.
- → What should I use instead of dairy for a vegan twist?
Try swapping in cashew cream, coconut yogurt, or vegan feta. You'll still get that rich, creamy feel without any dairy.
- → How do I keep leftovers fresh?
Toss it in the fridge, covered, and it'll be good for a couple of days. For best results, don't mix the tomato part and cheese base until it's ready to eat.
- → Got any tips for fun toppings?
Top with chopped basil, some grated Parmesan, and a few red pepper flakes. This makes the dip look awesome and gives it a little kick too.