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Delicious Bruschetta Dip served in a bowl with toppings and bread for dipping

Bruschetta Dip

This quick and easy Bruschetta Dip combines fresh tomatoes, basil, and cream cheese for a delicious, crowd-pleasing appetizer perfect for busy cooks.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 230
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups ripe tomatoes, seeded and finely diced (Roma or vine-ripened) Use the best tomatoes you can find; they’re the star here.
  • 1 tbsp olive oil For tossing tomatoes.
  • 1 tsp balsamic vinegar Optional, brightens the tomatoes.
  • 2–3 cloves garlic, minced
  • 1/4 cup fresh basil, thinly sliced (chiffonade)
Dairy Ingredients
  • 8 oz cream cheese, softened Bring to room temperature for easier mixing.
  • 1/2 cup Boursin-style or herbed soft cheese Optional for extra flavor.
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup mayonnaise (or Greek yogurt for a tangier swap)
Seasonings
  • Salt freshly ground black pepper to taste
  • a pinch red pepper flakes Optional, for a little heat.
Serving Suggestions
  • Toasted baguette slices, pita chips, or your favorite dippers

Method
 

Preparation
  1. Cut tomatoes in half, scoop out seeds if they’re very juicy to prevent the dip from getting watery. Finely dice and place in a bowl.
  2. Toss tomatoes with olive oil, balsamic vinegar (if using), and a pinch of salt. Let sit for 5–10 minutes.
Mixing the Base
  1. In a mixing bowl, combine softened cream cheese, Boursin (or herbed cheese), mayonnaise (or Greek yogurt), Parmesan, and minced garlic. Blend until smooth.
  2. Taste and season with salt and pepper.
Combine Ingredients
  1. Gently fold the drained tomato mixture into the cheese base along with the sliced basil.
Serve
  1. You can serve the dip right away, or refrigerate for 30–60 minutes to let the flavors meld.
  2. Garnish with a drizzle of olive oil, extra basil leaves, and a sprinkle of red pepper flakes or more Parmesan.

Notes

This dip keeps well in the fridge for 2–3 days. Leftovers can be used as a sandwich spread or topping for grilled chicken. If it gets firm, stir in a teaspoon of olive oil before serving.