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Bruschetta Dip

Creamy bruschetta dip with fresh tomatoes and basil on toasted bread.

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A fresh, no-cook party dip that transforms classic bruschetta into a creamy, scoopable appetizer. Sweet summer tomatoes, garlic, and basil are layered over a rich, savory base of cream cheese, sour cream, and Parmesan. It comes together in minutes and is always the first to disappear from the table.

Ingredients

Scale
  • For the Tomato Bruschetta Topping:
  • 2 cups ripe cherry or grape tomatoes, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • Freshly cracked black pepper, to taste
  • For the Creamy Base:
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions

  1. Prepare the tomato topping. In a medium bowl, combine the diced tomatoes, minced garlic, sliced basil, olive oil, balsamic vinegar, salt, and pepper. Gently toss and set aside.
  2. Make the creamy base. In a large bowl, beat the softened cream cheese, sour cream, and mayonnaise together until smooth.
  3. Fold the grated Parmesan, Italian seasoning, garlic powder, and onion powder into the creamy base until fully incorporated.
  4. Assemble the dip. Spread the creamy base evenly into a serving dish.
  5. Using a slotted spoon to drain excess juice, spoon the tomato topping over the creamy layer.
  6. Drizzle any remaining tomato juices over the top. For best flavor, chill for at least 30 minutes before serving.

Notes

Let cream cheese soften completely to avoid lumps. Draining the tomato mixture prevents a watery dip. Fresh basil is essential; dried will not work well. The dip can be made up to 2 days ahead, but assemble within an hour of serving for best texture. Serve with toasted baguette, crackers, or fresh vegetables.

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