Description
Tomato Basil Bruschetta Dip layers a velvety feta cream base with a bright, marinated tomato topping. Fresh basil, garlic, olive oil, and a touch of balsamic make every scoop taste lively and balanced.
Ingredients
For the Bruschetta:
4 Roma tomatoes, cored and 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, freshly squeezed
1 tablespoon olive oil
Salt, to taste
For Garnishing:
More basil leaves, chopped
Red pepper flakes
Parmesan cheese, freshly grated
Crostini, pita chips, or sturdy crackers, for serving
Instructions
1. Make the bruschetta topping: Combine diced Roma tomatoes, chopped basil, minced garlic, olive oil, balsamic, and a pinch of salt. Toss gently and let marinate 10 minutes. If very juicy, drain off excess liquid.
2. Blend the cheese base: In a food processor, puree feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil for 3 to 4 minutes until completely smooth and creamy. Taste and adjust salt cautiously.
3. Assemble: Spread the creamy cheese mixture in a shallow serving dish. Spoon the marinated tomato basil mixture evenly over the top.
4. Garnish and serve: Sprinkle with chopped basil, a pinch of red pepper flakes, and freshly grated Parmesan. Serve immediately with crostini, pita chips, or crackers.
Notes
Tips for best texture: Use firm Roma tomatoes, seed them if very juicy, and drain the topping briefly before layering. Soften cream cheese for a silky base and blend until glossy.
Make ahead: Prepare the tomato mixture and the cheese base separately up to 24 hours ahead. Assemble and garnish right before serving for the freshest look and taste.
Quick 100-Word Version:
Whip a creamy base by blending feta, softened cream cheese, sour cream, garlic, lemon juice, and olive oil until velvety. In a bowl, toss diced Roma tomatoes with chopped basil, minced garlic, extra virgin olive oil, balsamic vinegar, and a pinch of salt. Let the tomatoes marinate for 10 minutes, then drain excess liquid if needed. Spread the cheese mixture into a shallow dish and spoon the tomato basil mixture on top. Garnish with more basil, red pepper flakes, and freshly grated Parmesan. Serve with crostini, pita chips, or sturdy crackers for a bright, creamy, crowd-pleasing dip.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 3
- Sodium: 380
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 5
- Cholesterol: 35