Description
A fresh and vibrant bruschetta dip with tomatoes, basil, and creamy layers, perfect for summer gatherings and quick party snacks.
Ingredients
- For the tomato topping: 3 cups diced ripe Roma tomatoes, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh basil, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- For the creamy base: 8 ounces cream cheese, softened, 1/2 cup sour cream, 1/2 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese, 1 teaspoon garlic powder
- For serving: 1 baguette, sliced and toasted, 1 tablespoon olive oil
Instructions
- Preheat your oven to 375 degrees F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 8 to 10 minutes until crisp and lightly golden.
- In a medium bowl, combine diced tomatoes, red onion, basil, olive oil, balsamic vinegar, salt, and black pepper. Stir gently and set aside to let the flavors develop.
- In another bowl, mix cream cheese, sour cream, mozzarella, parmesan, and garlic powder until smooth and well combined.
- Spread the creamy mixture evenly into a shallow serving dish.
- Spoon the tomato mixture over the top, spreading it into an even layer.
- Let the dip sit for 10 minutes before serving so the flavors blend slightly.
- Serve with toasted baguette slices for scooping.
Notes
- Drain excess liquid from the tomatoes before layering to keep the dip thick and scoopable.
- Use ripe in-season tomatoes for the best flavor.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Baking
- Cuisine: American