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Three-Cheese Tomato Bruschetta Dip

A cozy and quick dip featuring bright tomatoes and three melted cheeses, perfect for any gathering without the stress.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheese base
  • 8 oz cream cheese, softened Room-temperature cream cheese mixes more smoothly.
  • 1 cup shredded mozzarella cheese Shred your own for better melting.
  • 1/2 cup grated Parmesan cheese Pecorino Romano can be used as a substitute.
Bruschetta topping
  • 2 cups diced Roma tomatoes Seeded for fewer drips; cherry tomatoes can be halved instead.
  • 2 cloves garlic, minced
  • 1/4 cup finely diced red onion Milder than raw white onion.
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar Optional, for a sweet tang.
  • 2 tablespoons chopped fresh basil Or 1 teaspoon dried oregano.
  • 1/4 teaspoon red pepper flakes Optional, for a gentle kick.
  • Salt and freshly ground black pepper To taste.
Serving options
  • 1 baguette sliced and toasted Can also serve with crackers.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or a cast-iron skillet.
  2. In a medium bowl, beat the softened cream cheese until smooth. Stir in half the mozzarella and half the Parmesan until well combined.
  3. In another bowl, combine the diced tomatoes, minced garlic, red onion, olive oil, balsamic (if using), chopped basil, red pepper flakes, salt, and pepper. Let it sit for 5–10 minutes.
Assembly
  1. Spoon the cream cheese mixture into the prepared dish and smooth the top.
  2. Spread the tomato mixture evenly over the cream cheese. Sprinkle the remaining mozzarella and Parmesan over the tomatoes.
Baking
  1. Place in the oven and bake for 20–25 minutes, until the dip is hot and bubbly and the top turns golden.
  2. For a golden-brown finish, slide the dip under the broiler for 1–2 minutes.
Serving
  1. Let the dip sit for 3–5 minutes, then serve warm with toasted baguette slices, crackers, or crisp vegetables.

Notes

Make ahead by preparing through step 4, cover, and refrigerate for up to 24 hours. Add a few extra minutes to baking time from chilled.