Cheesy Bruschetta Dip
A warm, irresistible appetizer combining fresh, marinated tomatoes and fragrant basil with a creamy, bubbly blend of mozzarella, cream cheese, and Parmesan. Perfect for parties, casual gatherings, or cozy nights, this dip delivers all the classic bruschetta flavors in an easy-to-share, melty form.
Equipment
- Mixing bowls
- Baking dish or oven-safe skillet (8x8 inch or similar)
- Cutting board and knife
- Spoon or spatula
- Measuring spoons
Ingredients
- 2 cups fresh tomatoes, diced (Roma or vine-ripened recommended)
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves, torn
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: red pepper flakes or balsamic glaze for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine diced tomatoes, minced garlic, torn basil, olive oil, salt, and pepper. Toss gently and let marinate for 10–15 minutes.
- In a separate bowl, blend cream cheese, mozzarella, and Parmesan until smooth.
- Spread the cheese mixture evenly in the bottom of your baking dish or skillet.
- Spoon the marinated tomato mixture evenly over the cheese layer, including the juices.
- Bake for 20–25 minutes until cheese is bubbly and starting to turn golden.
- Optional: For a golden crust, broil for 1–2 minutes, watching closely to avoid burning.
- Serve warm with toasted baguette slices, crostini, or your favorite dippers.
Notes
- Use firm, fresh tomatoes to avoid excess moisture and watery dip.
- Draining tomatoes slightly can help prevent sogginess.
- For best flavor, use freshly grated Parmesan and good-quality mozzarella.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
- Customize with add-ins like prosciutto, jalapeños, or roasted garlic for exciting twists.
- For vegan versions, use plant-based cream cheese and mozzarella alternatives.