Description
A vibrant and flavorful bruschetta dip made with sun-ripened tomatoes, creamy cheese, and fresh basil, perfect for gatherings and parties.
Ingredients
Scale
- 4 Roma tomatoes, finely diced
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 1 garlic clove, minced (for the tomato topping)
- 1 tablespoon extra-virgin olive oil (for the tomato topping)
- 1–2 teaspoons balsamic vinegar
- Salt, to taste
- 8 oz feta cheese block, crumbled
- 4 oz cream cheese, softened
- 1/2 cup sour cream (or Greek yogurt)
- 1 garlic clove, minced (for the cheese mixture)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil (for the cheese mixture)
- More chopped basil, for garnish
- Red pepper flakes, to taste (optional)
- Freshly grated Parmesan cheese, for finishing (about 2 tbsp)
Instructions
- Prepare the bruschetta topping by mixing tomatoes, garlic, basil, olive oil, balsamic vinegar, and salt in a bowl. Let sit for 5–10 minutes.
- In a separate bowl, blend cream cheese, feta, sour cream, garlic, olive oil, and lemon juice until smooth but textured.
- Spread the cheese mixture on a serving platter. Top with the bruschetta mixture and garnish with basil, Parmesan, and red pepper flakes.
- Serve immediately with crostini or dippers.
Notes
For a lighter version, substitute sour cream with Greek yogurt. This dish is best served fresh but can be made ahead; keep the tomato topping separate until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4.8g
- Fiber: 0.8g
- Protein: 6.5g
- Cholesterol: 30mg