Bruschetta Dip Reimagined
This bruschetta dip reimagines the traditional Italian appetizer by layering a creamy, tangy cheese base with a vibrant tomato, basil, and garlic topping. It’s a no-cook, crowd-friendly dish perfect for gatherings and warm-weather entertaining.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: About 2 cups
- Category: Appetizer
- Method: No-cook, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 4 Roma tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1–2 teaspoons balsamic vinegar
- Salt, to taste
- 8 oz feta cheese block, 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
- More fresh basil leaves, chopped (for garnish)
- Red pepper flakes (for garnish)
- Parmesan cheese, freshly grated (for garnish)
Instructions
- Dice the Roma tomatoes and place them in a medium bowl.
- Add chopped basil, minced garlic, olive oil, balsamic vinegar, and salt. Mix gently.
- Let the tomato mixture marinate for 10 minutes to develop flavor.
- In a food processor, combine crumbled feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil.
- Blend for 3 to 4 minutes until smooth and creamy, scraping down sides as needed.
- Taste the cheese mixture and season with salt if necessary.
- Spread the cheese mixture evenly in a shallow serving dish.
- Spoon the marinated tomato mixture over the cheese layer and spread evenly.
- Garnish with chopped basil, red pepper flakes, and freshly grated Parmesan cheese.
Notes
- Use goat cheese or ricotta instead of feta for a milder flavor.
- Cherry or heirloom tomatoes can be used in place of Roma tomatoes.
- Greek yogurt can substitute for sour cream for a lighter option.
- Make the cheese and tomato components ahead and assemble just before serving.
Find it online: https://www.recipebyelena.com/bruschetta-dip/