Three-Cheese Tomato Bruschetta Dip
Ingredients
For the Cheese Layer:
- 8 oz cream cheese, softened
- ½ cup sour cream or plain Greek yogurt
- ½ cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
For the Bruschetta Topping:
- 1½ cups cherry tomatoes, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ cup fresh basil, chopped (or 1 tsp dried basil)
- Salt and pepper, to taste
Optional for Garnish:
- Extra Parmesan
- Fresh basil ribbons
- Balsamic glaze drizzle
Instructions
1. Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a small baking dish or pie pan.
2. Make the Cheese Base
In a bowl, mix cream cheese, sour cream, mozzarella, Parmesan, garlic powder, salt, and pepper until smooth and creamy. Spread evenly into the prepared dish.
3. Prepare the Tomato Mixture
In a separate bowl, combine diced tomatoes, minced garlic, olive oil, balsamic vinegar, chopped basil, salt, and pepper. Let it sit for about 10 minutes to allow flavors to meld.
4. Layer and Bake
Spoon the tomato mixture evenly over the cheese layer. Bake uncovered for 20–25 minutes, or until hot and bubbly around the edges.
5. Serve
Remove from oven, let cool slightly, and garnish with extra basil or a drizzle of balsamic glaze if desired. Serve warm with toasted baguette slices, crackers, or pita chips.
Tips
- Add goat cheese or shredded fontina for extra richness.
- Use sun-dried tomatoes in winter months for deeper flavor.
- This dip can be assembled ahead and baked just before serving.
