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Creamy bruschetta dip with fresh diced tomatoes, basil, balsamic glaze, and garlic piled over a smooth whipped cream cheese base served with golden crostini

Bruschetta Dip

A fresh, vibrant tomato and basil dip served cold with toasted baguette or baked warm with a cream cheese and mozzarella base. Ready in 15 minutes with simple pantry ingredients and endlessly adaptable for any gathering, from casual weeknight snacking to a full party appetizer spread.
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Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 187
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium Roma tomatoes, seeded and diced small about 2.5 cups
  • 3 cloves garlic, finely minced
  • 1/3 cup fresh basil leaves, thinly sliced or torn
  • 3 tbsp extra virgin olive oil plus more for drizzling
  • 1 tbsp balsamic vinegar or balsamic glaze
  • 1/2 tsp fine salt plus more to taste
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 8 oz cream cheese, softened for hot version only
  • 1/2 cup shredded mozzarella for hot version only
  • 1/4 cup grated Parmesan for hot version only
  • 1 whole baguette, sliced thin and toasted for serving

Equipment

  • Medium Mixing Bowl
  • Colander for Draining Tomatoes
  • Small Oven-Safe Baking Dish (for hot version)
  • Baking Sheet for Toasting Bread

Method
 

  1. Salt and drain diced tomatoes in a colander for 5 minutes, then pat dry. This removes excess moisture and prevents a watery dip.
  2. Combine drained tomatoes, garlic, basil, olive oil, balsamic, salt, pepper, and red pepper flakes in a bowl. Toss gently and taste for seasoning.
  3. Refrigerate covered for at least 20 minutes before serving cold, or proceed to the hot version.
  4. For hot version: spread softened cream cheese in an oven-safe dish. Top with half the mozzarella, the tomato mixture, remaining mozzarella, and Parmesan. Bake at 375°F for 18 to 22 minutes until bubbly and golden.
  5. Toast baguette slices brushed with olive oil at 375°F for 8 to 10 minutes until crisp. Rub with a cut garlic clove while warm. Serve immediately with the dip.

Notes

  • Always salt and drain diced tomatoes before mixing - skipping this step produces a watery dip within minutes of serving.
  • Rest the cold dip for at least 20 minutes before serving - the garlic and basil infuse significantly during this time and the flavor is notably better than freshly mixed.
  • Add fresh basil after baking the hot version - heat turns basil black and removes its flavor quickly.
  • For make-ahead prep, mix everything except basil and refrigerate up to 24 hours. Stir in fresh basil 30 minutes before serving and re-season.
  • Rub toasted baguette slices with a raw garlic clove while still warm for the best flavor contrast with the dip.