Bruchetta Dip
A scoopable, crowd-pleasing take on classic bruschetta—ripe tomatoes, basil, garlic, and a creamy cheese base. Ready in about 20 minutes and perfect for parties or snacks.
Ingredients
For the dip
- 2 cups ripe tomatoes seeded and finely diced (about 3 medium)
- 1 cup fresh basil leaves thinly sliced
- 2 cloves garlic minced
- ½ tsp flaky sea salt plus more to taste
- ¼ tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar optional
- 8 oz cream cheese softened
- ½ cup grated Parmesan cheese
For serving
- Crostini toasted baguette slices , pita chips, or vegetable sticks
- Extra basil leaves and a drizzle of olive oil for garnish
Instructions
- Seed and finely dice the tomatoes. Toss them with sliced basil, minced garlic, olive oil, balsamic (if using), salt, and pepper in a bowl. Let rest for 10 minutes.
- Beat softened cream cheese until smooth. Stir in grated Parmesan and taste; add a spoonful of Greek yogurt if you prefer a lighter texture.
- Fold the tomato mixture into the cream cheese base until evenly distributed. Transfer to a serving bowl, garnish, and chill 15–30 minutes or serve immediately.
- Accompany with toasted crostini or chips. Warm the bread briefly before serving for best texture.
Notes
- To avoid a watery dip, remove most tomato seeds and drain excess liquid before mixing.
- Make ahead by assembling up to 24 hours before serving; stir gently before serving if liquid accumulates.
- For a smoky twist, use fire-roasted tomatoes or add a pinch of smoked paprika.
Nutrition
Calories: 200kcalCarbohydrates: 6gProtein: 5gFat: 17gSaturated Fat: 9gSodium: 220mgSugar: 3g
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