Why You’ll Love This Recipe

I love how this dip combines all the classic bruschetta flavors—tomatoes, garlic, basil—with a creamy cheese base that’s rich and scoopable. It takes under 20 minutes to prepare and serves as a crowd-pleasing, mess-free alternative to toasted bread toppings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 4 Roma tomatoes, diced
• ¼ cup chopped basil + more for garnish
• 1 garlic clove, minced (plus an extra clove for cheese mixture)
• 1 tbsp extra‑virgin olive oil (+ extra for cheese mixture)
• 1–2 tsp balsamic vinegar
• Salt, to taste

• 8 oz block feta cheese, crumbled
• 4 oz cream cheese, softened
• ½ cup sour cream
• 1 tbsp lemon juice
• Red pepper flakes, to taste
• Freshly grated Parmesan, for garnish

directions

In a medium bowl, stir together the diced tomatoes, basil, garlic, olive oil, balsamic, and a pinch of salt. Let it sit so the flavors meld.
In a separate bowl, combine feta, cream cheese, sour cream, the extra garlic clove, olive oil, lemon juice, and salt. Mix until smooth and creamy.
Transfer the cheese mixture to a serving bowl. Spoon the marinated tomato topping over it.
Garnish with chopped basil, a sprinkle of red pepper flakes, and grated Parmesan.
Serve immediately with crostini, pita chips, or fresh veggies.

Servings and timing

I get about 6 servings, and it takes roughly 15–20 minutes from start to finish.

Variations

Swap feta for goat cheese or ricotta for a milder flavor.
Use Greek yogurt instead of sour cream to lighten it up.
Add flavor twists like sun-dried tomatoes or a drizzle of pesto on top.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days. I eat it cold or at room temperature—no reheating needed, though I sometimes let it sit out for 10 minutes before serving.

FAQs

What’s the best way to prevent the dip from getting watery?

I drain the diced tomatoes of any excess juice and remove seeds before mixing. Letting them sit in a colander for a few minutes helps prevent excess liquid in the dip.

Can I prep this ahead of time?

Absolutely. I mix the tomato topping and cheese base separately and refrigerate them, combining right before serving to keep textures fresh.

Is it okay to use jarred bruschetta mix?

Yes, it’s a great shortcut—especially outside tomato season. Just drain well and taste before adding extra seasoning.

What can I use instead of Parmesan for garnish?

I sometimes use finely grated Pecorino Romano or omit it and increase the red pepper flakes for a kick.

Is this dip gluten-free?

Yes—as long as you serve it with gluten-free dippers like veggie sticks, gluten-free crackers, or bread.

Conclusion

I’m always thrilled when classic flavors get an easy, elegant twist like this bruschetta dip. It’s creamy yet bright, perfect for summer entertaining or any casual get‑together. I hope this becomes a favorite in your rotation too!