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Three-Cheese Tomato Bruschetta Dip

A quick and cheesy dip combining fresh tomato bruschetta flavors with a melty three-cheese base, perfect for parties or family nights.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

Bruschetta Topping
  • 2 cups fresh tomatoes, finely diced Roma or vine-ripe
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh basil, thinly sliced or 1 tsp dried basil in a pinch
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar optional but lovely
Cheese Base
  • 8 oz cream cheese, softened
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes optional, for a little heat
  • 1 cup shredded mozzarella or provolone for topping
Serving
  • to taste toasted baguette slices, pita chips, or crackers for serving

Method
 

Preparation of Topping
  1. In a small bowl, combine the diced tomatoes, red onion, sliced basil, minced garlic, olive oil, and balsamic vinegar. Stir gently and season with a pinch of salt and pepper. Let this sit for at least 10 minutes.
Cheese Base Preparation
  1. In a medium bowl, beat the softened cream cheese until smooth. Add the ricotta, 1 cup shredded mozzarella, Parmesan, salt, pepper, and red pepper flakes (if using). Stir until well combined and creamy.
Assembling the Dip
  1. Spread the cheese mixture evenly into a lightly greased 8x8 baking dish. Spoon the tomato bruschetta mixture over the top, spreading it gently to cover the cheese layer. Finish with the remaining 1 cup shredded mozzarella (or provolone) evenly on top.
Baking
  1. Preheat your oven to 375°F (190°C). Bake the dip for 18–22 minutes, or until the cheese is bubbly and golden at the edges. For an added broiled finish, place under the broiler for 1–2 minutes—watch closely so it doesn’t burn.
Serving
  1. Let the dip rest for 5 minutes before serving. This helps the layers set a bit so scooping is cleaner.

Notes

Make-ahead: Assemble the dip in a baking dish, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed—add a few extra minutes to account for the cold dish. Slow-cooker: Layer the cheese base and bruschetta in a 3–4 quart slow cooker on low. Cover and heat for 1–1.5 hours, stirring once. Keep warm on low for parties.