5-Minute Bruschetta Dip Recipe
Introduction
This 5-Minute Bruschetta Dip combines fresh, vibrant flavors with a creamy, tangy cheese base for an easy and delicious appetizer. Perfect for gatherings or a quick snack, it brings the classic taste of bruschetta in a convenient dip form.
Ingredients
- 4 Roma tomatoes, cored and diced
- ¼ cup fresh basil leaves, chopped
- 1 garlic clove, minced (for bruschetta)
- 1 tablespoon extra virgin olive oil (for bruschetta)
- 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 (for cheese mixture)
- Salt, to taste (for cheese mixture)
- More basil leaves, chopped (for garnish)
- Red pepper flakes, for garnish
- Freshly grated Parmesan cheese, for garnish
Instructions
- Step 1: Core and dice the Roma tomatoes into small cubes, removing seeds if you prefer a less watery dip. Place them in a medium bowl.
- Step 2: Add chopped basil leaves and minced garlic to the tomatoes. Drizzle with extra virgin olive oil and balsamic vinegar, then sprinkle with salt. Toss gently to coat evenly.
- Step 3: Let the bruschetta mixture marinate for about 10 minutes to allow flavors to meld and juices to develop.
- Step 4: While the bruschetta marinates, combine crumbled feta cheese, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil in a food processor.
- Step 5: Puree the cheese mixture for 3 to 4 minutes until smooth and creamy, scraping down the bowl as needed. Taste and adjust salt carefully since feta is salty.
- Step 6: Spread the cheese mixture evenly in a shallow serving dish to form the base layer of the dip.
- Step 7: Spoon the marinated bruschetta mixture over the cheese base, spreading it out evenly for balanced flavor in every bite.
- Step 8: Garnish with additional 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 base with a different flavor.
- Substitute Greek yogurt for sour cream to lighten the cheese mixture.
- Remove tomato seeds to prevent watery dip, especially if tomatoes are very juicy.
- Add a pinch of crushed red pepper flakes into the cheese mixture for a subtle heat throughout.
- Serve with toasted baguette slices, pita chips, or fresh vegetable sticks for dipping.
Storage
Store the dip covered in the refrigerator for up to 3 days. Stir gently before serving again. For best texture, prepare fresh tomatoes and add just before serving to avoid sogginess. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
You can prepare the cheese mixture up to 2 days in advance and keep it refrigerated. It’s best to add the tomato bruschetta topping right before serving to maintain freshness and texture.
What can I serve with bruschetta dip?
This dip pairs well with toasted baguette slices, pita chips, crackers, or fresh vegetables like cucumber, bell peppers, and carrots for dipping.
Print5-Minute Bruschetta Dip Recipe
This 5-Minute Bruschetta Dip is a quick, flavorful appetizer featuring a creamy blend of feta, cream cheese, and sour cream, topped with fresh marinated Roma tomatoes, basil, garlic, and a touch of balsamic vinegar. Perfect for entertaining or a light snack, this dip combines the bright, fresh flavors of traditional bruschetta with a smooth, tangy cheese base.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
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 cream cheese (4 oz), softened
- ½ cup sour cream
- 1 garlic clove, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- Salt, to taste
Garnish
- More fresh basil leaves, chopped
- Red pepper flakes, to taste
- Parmesan cheese, freshly grated
Instructions
- Preparing the Bruschetta: Core and dice the Roma tomatoes into small cubes, removing seeds if desired to reduce moisture. Place them in a medium bowl and add the chopped basil and minced garlic. Drizzle with extra virgin olive oil and balsamic vinegar, then sprinkle with salt. Toss gently to evenly coat the tomatoes with the mixture. Set aside for 10 minutes to marinate and allow flavors to meld.
- Preparing the Cheese Mixture: While the bruschetta is marinating, place the crumbled feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil into a food processor. Blend for 3 to 4 minutes until the mixture is smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated. Taste and adjust salt cautiously because feta is already salty.
- Assembling the Dip: Transfer the creamy cheese mixture to a shallow serving dish, spreading it evenly to form the base layer. Spoon the marinated bruschetta topping over the cheese layer, spreading evenly to distribute the tomatoes and basil. Garnish with chopped basil, a sprinkle of red pepper flakes, and freshly grated Parmesan cheese for a vibrant, flavorful finish.
Notes
- For a less watery dip, remove tomato seeds before dicing.
- Adjust balsamic vinegar and red pepper flakes to your taste preference.
- If you prefer a lighter dip, substitute sour cream with Greek yogurt.
- Use high-quality extra virgin olive oil for the best flavor impact.
- This dip is best served fresh but can be refrigerated for up to 24 hours; stir gently before serving.
Keywords: bruschetta dip, feta dip, quick appetizer, Italian dip, creamy dip, fresh tomato dip, party appetizer, easy dip
