Bruschetta Dip: A Vibrant and Flavorful Appetizer to Delight Your Guests
A rich and tangy twist on the classic bruschetta! This creamy bruschetta dip layers fresh tomatoes, basil, and a dreamy feta cheese base for the ultimate no-cook appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15–20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-cook / Mix and assemble
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
4 Roma tomatoes, diced
¼ cup chopped basil (plus more for garnish)
1 garlic clove, minced (plus 1 more for cheese mixture)
1 tbsp extra-virgin olive oil (plus more 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
Instructions
In a medium bowl, mix the diced tomatoes, ¼ cup chopped basil, 1 minced garlic clove, 1 tbsp olive oil, balsamic vinegar, and a pinch of salt. Let the mixture sit to allow flavors to meld.
In a separate bowl, combine the feta cheese, cream cheese, sour cream, remaining garlic clove, a splash of olive oil, lemon juice, and salt. Mix until smooth and creamy.
Spread the cheese mixture in a serving bowl or dish.
Spoon the marinated tomato mixture on top.
Garnish with chopped basil, red pepper flakes, and Parmesan.
Serve immediately with crostini, pita chips, or fresh veggies.
Notes
Prep Tip: Drain and deseed tomatoes to prevent a watery dip.
Make-Ahead: Prepare tomato and cheese layers separately and combine just before serving.
Variations: Try goat cheese or ricotta for a different taste. Greek yogurt works well instead of sour cream. Add pesto or sun-dried tomatoes for extra flair.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Best served cold or at room temp.
Gluten-Free Tip: Pair with gluten-free crackers or veggies.
