Make this warm, cheesy Bruschetta Dip for your next gathering. This recipe combines creamy cheeses with fresh tomato topping for a satisfying Italian appetizer.
Author:Sarah Peterson
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:6 servings 1x
Category:Appetizer
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
8 ounces cream cheese, softened
4 ounces ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped Roma tomatoes, drained well
1/4 cup fresh basil, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon balsamic glaze (for drizzling)
Crostini, crackers, or vegetable sticks for serving
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8-inch pie dish or small oven-safe skillet.
In a medium bowl, combine the softened cream cheese, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix until the base is smooth and fully combined.
Spread the cheese mixture evenly into the prepared baking dish.
Bake for 15 to 20 minutes, or until the cheese is hot and bubbly around the edges.
While the cheese bakes, prepare the topping: In a separate small bowl, gently toss the drained chopped tomatoes, fresh basil, minced garlic, and olive oil. Let this mixture sit for a few minutes to allow the flavors to blend.
Remove the baked cheese from the oven. Spoon the fresh tomato mixture evenly over the hot cheese layer.
Drizzle the balsamic glaze over the top.
Serve the warm Bruschetta Dip immediately with crostini, crackers, or fresh vegetables.
Notes
For the best texture, make sure your Roma tomatoes are well-drained before mixing them with the basil and garlic. Excess moisture will make the topping watery.
You can prepare the tomato topping mixture up to 4 hours ahead of time and keep it refrigerated.
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