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Bruschetta Dip shallow serving dish with a creamy whipped ricotta and Boursin cheese base topped with juicy diced tomatoes, fresh basil, and a glossy balsamic glaze drizzle, served alongside toasted baguette slices

Bruschetta Dip

A fresh and vibrant dip made with ripe diced tomatoes, basil, garlic, and olive oil. Serve cold with toasted baguette or bake over cream cheese for a warm version that works for parties and casual gatherings.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 118
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium Roma tomatoes, seeded and diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 8 oz cream cheese, softened for hot version only

Equipment

  • Mixing Bowl
  • Sharp Knife and Cutting Board
  • Baking Dish (for hot version)

Method
 

  1. Seed and dice tomatoes. Combine with garlic, basil, olive oil, balsamic, salt, and pepper.
  2. Rest at room temperature for 10 to 30 minutes before serving cold.
  3. For hot version: spread cream cheese in a baking dish, top with tomato mixture, and bake at 375°F for 15 to 18 minutes until bubbling.
  4. Serve with toasted baguette slices or crostini.

Notes

  • Remove tomato seeds before dicing to prevent watery dip.
  • Add basil right before serving for the brightest flavor.
  • Use ripe tomatoes for best sweetness and texture.
  • For make-ahead prep, mix without basil and refrigerate up to 4 hours.
  • The hot version is best served immediately after baking.