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Creamy Baked Bruschetta Dip with Fresh Tomato Topping

Close-up of a hot, baked bruschetta dip topped with fresh diced tomatoes and herbs, served with toasted bread slices.

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This recipe combines the fresh, vibrant flavors of classic bruschetta with a warm, creamy cheese base, making it an easy and impressive appetizer for any gathering. It captures the taste of Italy in a simple dip format.

Ingredients

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  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Roma tomatoes, diced small
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • Pinch of salt for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small oven-safe skillet.
  2. In a medium bowl, combine the softened cream cheese, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, salt, and pepper. Mix until completely smooth and well combined.
  3. Spread the cheese mixture evenly into the prepared baking dish.
  4. Bake for 15 to 18 minutes, or until the dip is hot and lightly golden around the edges.
  5. While the dip bakes, prepare the fresh topping. In a small bowl, combine the diced tomatoes, chopped basil, olive oil, and balsamic vinegar. Add a small pinch of salt and mix gently.
  6. Remove the baked dip from the oven. Spoon the fresh tomato and basil mixture evenly over the warm cheese base.
  7. Serve immediately with toasted baguette slices, crackers, or vegetable sticks for dipping.

Notes

  • You can prepare the cheese base and the fresh tomato topping up to 4 hours ahead of time. Keep them covered and refrigerated separately. Assemble and bake just before serving.
  • For an extra layer of flavor, substitute 4 ounces of the cream cheese with Boursin cheese.
  • Serve this dip with crostini for the best experience.

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