Bruschetta Dip with Tomato, Basil, Feta, and Cream Cheese Recipe
Introduction
Bruschetta Dip is a vibrant and flavorful appetizer that combines fresh tomatoes, aromatic basil, and a creamy cheese base. This easy-to-make dip brings all the classic bruschetta flavors in a delightful, scoopable form perfect for any gathering.
Ingredients
- 4 Roma tomatoes
- ¼ cup basil leaves, chopped
- 1 garlic clove, minced (for bruschetta mixture)
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoons balsamic vinegar
- Salt, to taste
- 8 oz feta cheese block, crumbled
- ½ block cream cheese (4 oz), softened
- ½ cup sour cream
- 1 garlic clove, minced (for cheese mixture)
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- Salt, to taste (for cheese mixture)
- More basil leaves, chopped (for garnish)
- Red pepper flakes, to sprinkle
- Parmesan cheese, freshly grated
Instructions
- Step 1: Core and dice the Roma tomatoes into small cubes, removing seeds if a less watery dip is desired.
- Step 2: In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, and a pinch of salt. Toss gently to coat and let marinate for 10 minutes.
- Step 3: While the tomatoes marinate, prepare the cheese mixture. In a food processor, combine crumbled feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil.
- Step 4: Puree the cheese mixture for 3 to 4 minutes until smooth and creamy, scraping down the sides as needed. Taste and add salt if necessary.
- Step 5: Spread the cheese mixture evenly in a shallow serving dish to create the base layer.
- Step 6: Spoon the marinated bruschetta mixture over the cheese base, spreading evenly to distribute flavors.
- Step 7: Garnish with chopped basil, a sprinkle of red pepper flakes, and freshly grated Parmesan cheese before serving.
Tips & Variations
- Use goat cheese or ricotta instead of feta for a milder cheese flavor.
- Substitute sour cream with Greek yogurt for a lighter, tangy option.
- Remove tomato seeds to prevent a watery dip.
- Adjust balsamic vinegar and red pepper flakes according to your taste preferences.
Storage
Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving again, let it come to room temperature for about 15 minutes and give it a gentle stir. It is best enjoyed fresh but can be lightly reheated if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dip ahead of time?
Yes, you can prepare both the bruschetta topping and the cheese mixture a few hours in advance. Keep them refrigerated separately and assemble just before serving to maintain freshness and texture.
What can I serve with bruschetta dip?
This dip pairs wonderfully with toasted baguette slices, crackers, pita chips, or fresh vegetable sticks like cucumber and bell peppers.
Print
Bruschetta Dip with Tomato, Basil, Feta, and Cream Cheese Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Bruschetta Dip is a vibrant and flavorful appetizer featuring a fresh tomato and basil bruschetta topping layered over a creamy feta and cream cheese base. It offers a perfect balance of tangy, savory, and aromatic notes, making it an ideal party dip that delights with every bite.
Ingredients
Bruschetta Topping
- 4 Roma tomatoes, cored and diced
- ¼ cup fresh basil leaves, chopped
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1–2 teaspoons balsamic vinegar
- Salt, to taste
Cheese Mixture
- 8 oz feta cheese block, crumbled
- ½ block (4 oz) cream cheese, softened
- ½ cup sour cream
- 1 garlic clove, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- Salt, to taste
Garnish
- More fresh basil leaves, chopped
- Red pepper flakes, to taste
- Freshly grated Parmesan cheese, to taste
Instructions
- Preparing the Bruschetta: Core and dice the Roma tomatoes into small cubes, removing seeds if desired to reduce moisture. Place diced tomatoes into a medium bowl and add the chopped basil, minced garlic, olive oil, balsamic vinegar, and a pinch of salt. Toss gently to combine and coat the tomatoes evenly.
- Marinating the Bruschetta: Let the tomato mixture sit for about 10 minutes to allow the flavors to meld and the tomatoes to release their natural juices, enhancing the overall freshness and depth of flavor.
- Preparing the Cheese Mixture: In a food processor, combine crumbled feta cheese, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil. Puree for 3-4 minutes until the mixture is completely smooth and creamy, scraping down the sides as needed for even blending.
- Seasoning the Cheese Mixture: Taste the cheese base and add salt cautiously, considering the saltiness of the feta. Adjust seasoning until balanced but not overly salty.
- Assembling the Dip: Spread the creamy cheese mixture evenly in a shallow serving dish to create the base layer of the dip.
- Adding the Bruschetta Topping: Spoon the marinated tomato mixture evenly over the cheese base, spreading gently to ensure balanced distribution of tomatoes and basil.
- Garnishing: Sprinkle chopped fresh basil leaves, red pepper flakes, and freshly grated Parmesan cheese atop the dip to add color, a subtle heat, and an umami-rich finish that enhances its flavor and presentation.
Notes
- For a less watery dip, remove tomato seeds before dicing.
- Adjust balsamic vinegar quantity to suit your preferred level of tanginess.
- Substitute Greek yogurt for sour cream to reduce fat content if desired.
- Use goat cheese or ricotta instead of feta for a milder cheese flavor.
- The dip can be served with toasted baguette slices, crackers, or fresh vegetable sticks.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Keywords: bruschetta dip, tomato dip, feta dip, appetizer, party dip, Italian appetizer, no-cook dip, creamy dip, basil dip, easy appetizer
