I’m sharing my Tomato Bruschetta Dip, a bright, herby spread that started as a pantry experiment and hides a little cheesy twist you won’t expect.

Jump to Recipe

I never meant to reinvent bruschetta but this Bruschetta Cheese Dip snuck onto every party table I went to. Bright Roma tomatoes folded into tangy cream cheese create a tension thats kinda addictive.

People call it the surprise star and once you try this Tomato Bruschetta Dip youll be plotting which potluck or charcuterie get together deserves it next. Its cool, slightly messy, not what people expect from a basic dip, and it disappears faster than I plan for.

I keep finding excuses to make it even on nights when I should probably be doing something else.

Ingredients

Print Recipe (No Advertisments)

Roma tomatoes: juicy, vitamin C and fiber, bright acidity keeps dip fresh.
Red onion: crunchy, mild sweet notes, prebiotic fiber and zing.
Garlic: pungent, immune boosting allicin, gives savory depth.
Basil: aromatic, antioxidant rich, peppery sweet note that lifts flavors.
Balsamic vinegar: sweet tart, concentrated flavor that brightens tomatoes.
Extra virgin olive oil: healthy fats, silky mouthfeel and richer taste.
Cream cheese: ultra creamy base, high fat, gives rich smoothness.
Sour cream: tangy, adds creaminess and dairy fat.
Mozzarella: melts beautifully, mild milk protein and calcium, gooey texture.
Baguette crostini: crunchy carbs, toasty scoopable bites, classic pairing.

Ingredient Quantities

2 cups diced Roma tomatoes well drained

1/4 cup finely chopped red onion or shallot

2 cloves garlic minced

1/4 cup chopped fresh basil leaves

1 tablespoon balsamic vinegar

2 tablespoons extra virgin olive oil

1 teaspoon granulated sugar (optional)

8 oz cream cheese softened

1/2 cup sour cream

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt or to taste

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1 baguette for crostini or assorted crackers for serving

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375 F and grab a 9 inch baking dish or an oven safe skillet, spray or rub lightly with olive oil.

2. Put 2 cups diced Roma tomatoes in a fine mesh sieve or on several paper towels and press or let drain for 5 to 10 minutes so they arent watery. Excess liquid will make the dip soggy.

3. In a bowl combine the drained tomatoes with 1/4 cup finely chopped red onion or shallot, 2 cloves minced garlic, 1/4 cup chopped fresh basil, 1 tablespoon balsamic vinegar, 2 tablespoons extra virgin olive oil, and 1 teaspoon granulated sugar if you want to tame acidity. Season with a pinch of the 1/2 teaspoon kosher salt and the 1/4 teaspoon black pepper and add 1/4 teaspoon red pepper flakes if you like heat. Taste and adjust, then let sit while you make the base.

4. In a separate bowl beat or whip 8 oz softened cream cheese until smooth. Add 1/2 cup sour cream and mix until combined and creamy. If the cream cheese is still cold, zap in microwave 8 to 12 seconds, but dont melt it.

5. Fold 1 cup shredded mozzarella and 1/4 cup grated Parmesan into the cream cheese mixture, reserving a small handful of mozzarella for the top. Season the base with the rest of the 1/2 teaspoon kosher salt if needed and a little extra black pepper.

6. Spread the cream cheese and cheese mixture evenly into your prepared baking dish or skillet, smoothing the top with a spatula so theres a good layer to hold the tomatoes.

7. Spoon the tomato mixture over the cheese layer, pressing gently so it adheres. If any tomato liquid collected, drain that off first so the dip stays thick.

8. Sprinkle the reserved mozzarella and a little extra Parmesan over the top. Bake at 375 F for 18 to 22 minutes until the edges bubble and the top is lightly golden. For a browned finish, broil 1 to 2 minutes but watch it closely so it doesnt burn.

9. While it bakes slice 1 baguette on the diagonal, brush slices with a bit of olive oil and toast on a sheet pan at 375 F for 6 to 10 minutes or until crisp. Or use store bought crostini or assorted crackers if you want faster.

10. Let the dip rest 5 minutes, garnish with extra chopped basil and a sprinkle of red pepper flakes if you like, then serve warm with crostini or crackers. Tip: the dip can be made a few hours ahead, keep refrigerated and warm in a 300 F oven for 10 to 12 minutes before serving.

Equipment Needed

1. Oven (preheat to 375 F)
2. 9-inch baking dish or oven-safe skillet, lightly oiled
3. Two mixing bowls, one for tomatoes and one for the cheese base
4. Fine-mesh sieve or several paper towels to drain the tomatoes
5. Cutting board and chef’s knife for dicing and chopping
6. Measuring cups and spoons
7. Electric hand mixer or a sturdy whisk to smooth the cream cheese
8. Rubber spatula for spreading the cheese layer evenly
9. Baking sheet and pastry brush for toasting baguette slices or crostini

FAQ

Q: Can I make this ahead of time? A: Yes. Assemble the cream cheese and sour cream base up to 24 hours ahead and keep it chilled. Keep the tomato topping separate and only spoon it on right before serving, otherwise the tomatoes will make the dip watery, so dont mix them together too early.

Q: How do I stop the tomato topping from making the dip soggy? A: Drain the diced Roma tomatoes really well, press them in paper towels or let them sit in a sieve for 15 to 20 minutes. Toss out any excess juice, and add the tomatoes just before serving for best texture.

Q: Should I serve this baked or cold? A: Both ways work. For baked, spread the cream cheese mix, top with tomatoes and cheeses and bake at 375°F for 15 to 20 minutes until bubbly. For a fresh version, keep it cold: mix the cheeses and sour cream, chill, then spoon the raw tomato mix on top.

Q: Any good substitutions if I want dairy free or lighter? A: Use vegan cream cheese and vegan mozzarella for a dairy free version, but expect a slightly different texture. Greek yogurt can replace sour cream to cut calories, just drain it a bit first so it doesnt add too much moisture.

Q: What should I serve it with? A: Toasted baguette slices or crostini are classic, crackers, pita chips or sturdy veggies like cucumber and bell pepper also work. Rub warm crostini with a cut garlic clove for extra flavor.

Q: How long will leftovers keep and can I freeze it? A: Store in an airtight container in the fridge for 3 to 4 days. Freezing is not recommended because the tomatoes get mushy and the dairy separates, so youre better off eating it fresh or within a few days.

Bruschetta Dip Recipe Substitutions and Variations

Roma tomatoes: swap with cherry tomatoes halved for extra sweetness, or canned diced tomatoes well drained when out of season; plum or vine ripe tomatoes work too
Cream cheese: use ricotta for a lighter, fluffier base, or labneh (strained Greek yogurt) for a tangy, lower fat option
Mozzarella cheese: swap with provolone, fontina or Monterey Jack for good melt and flavor, or try smoked mozzarella for a subtle smoky note
Baguette for crostini: replace with sliced sourdough, grilled pita wedges, or sturdy crackers and breadsticks for easy dipping

Pro Tips

1. Drain the tomatoes like your life depends on it. Let them sit in a sieve or on paper towels and press gently, even salt them a little to pull out extra water, otherwise the dip turns watery and sad.

2. Get the cream cheese totally soft before you mix, or zap it in the microwave for a few seconds but dont melt it. Whip it till smooth with a mixer or a fork so there are no lumps, that texture makes the dip feel fancy even if it aint.

3. Press the tomato mix onto the cheese layer so it sticks, and always drain off any accumulated liquid first. Save a handful of mozzarella and basil for the top so you get a nice golden crust and fresh flavor when it comes out of the oven.

4. If you want ahead of time convenience, assemble and chill it a few hours, or bake it earlier and reheat gently in a 300 F oven. When you broil to brown the top watch it like a hawk, it goes from perfect to burned in seconds.

Bruschetta Dip Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Tomato Bruschetta Dip, a bright, herby spread that started as a pantry experiment and hides a little cheesy twist you won’t expect.

Servings

servings

Calories

306

kcal

Equipment: 1. Oven (preheat to 375 F)
2. 9-inch baking dish or oven-safe skillet, lightly oiled
3. Two mixing bowls, one for tomatoes and one for the cheese base
4. Fine-mesh sieve or several paper towels to drain the tomatoes
5. Cutting board and chef’s knife for dicing and chopping
6. Measuring cups and spoons
7. Electric hand mixer or a sturdy whisk to smooth the cream cheese
8. Rubber spatula for spreading the cheese layer evenly
9. Baking sheet and pastry brush for toasting baguette slices or crostini

Ingredients

2 cups diced Roma tomatoes well drained
1/4 cup finely chopped red onion or shallot
2 cloves garlic minced
1/4 cup chopped fresh basil leaves
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon granulated sugar (optional)
8 oz cream cheese softened
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt or to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 baguette for crostini or assorted crackers for serving

Directions

Preheat oven to 375 F and grab a 9 inch baking dish or an oven safe skillet, spray or rub lightly with olive oil.
Put 2 cups diced Roma tomatoes in a fine mesh sieve or on several paper towels and press or let drain for 5 to 10 minutes so they arent watery. Excess liquid will make the dip soggy.
In a bowl combine the drained tomatoes with 1/4 cup finely chopped red onion or shallot, 2 cloves minced garlic, 1/4 cup chopped fresh basil, 1 tablespoon balsamic vinegar, 2 tablespoons extra virgin olive oil, and 1 teaspoon granulated sugar if you want to tame acidity. Season with a pinch of the 1/2 teaspoon kosher salt and the 1/4 teaspoon black pepper and add 1/4 teaspoon red pepper flakes if you like heat. Taste and adjust, then let sit while you make the base.
In a separate bowl beat or whip 8 oz softened cream cheese until smooth. Add 1/2 cup sour cream and mix until combined and creamy. If the cream cheese is still cold, zap in microwave 8 to 12 seconds, but dont melt it.
Fold 1 cup shredded mozzarella and 1/4 cup grated Parmesan into the cream cheese mixture, reserving a small handful of mozzarella for the top. Season the base with the rest of the 1/2 teaspoon kosher salt if needed and a little extra black pepper.
Spread the cream cheese and cheese mixture evenly into your prepared baking dish or skillet, smoothing the top with a spatula so theres a good layer to hold the tomatoes.
Spoon the tomato mixture over the cheese layer, pressing gently so it adheres. If any tomato liquid collected, drain that off first so the dip stays thick.
Sprinkle the reserved mozzarella and a little extra Parmesan over the top. Bake at 375 F for 18 to 22 minutes until the edges bubble and the top is lightly golden. For a browned finish, broil 1 to 2 minutes but watch it closely so it doesnt burn.
While it bakes slice 1 baguette on the diagonal, brush slices with a bit of olive oil and toast on a sheet pan at 375 F for 6 to 10 minutes or until crisp. Or use store bought crostini or assorted crackers if you want faster.
Let the dip rest 5 minutes, garnish with extra chopped basil and a sprinkle of red pepper flakes if you like, then serve warm with crostini or crackers. Tip: the dip can be made a few hours ahead, keep refrigerated and warm in a 300 F oven for 10 to 12 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.