🧀 Three-Cheese Tomato Bruschetta Dip
Description:
Imagine the flavor of classic tomato bruschetta — sweet tomatoes, garlic, basil — transformed into a hot, bubbling dip with three glorious cheeses. This crowd-pleasing appetizer pairs beautifully with crusty bread, crackers, or fresh veggies. Whether for a party or a cozy night in, it’s guaranteed to disappear fast!
🥘 Ingredients:
For the Tomato Topping:
- 1 cup cherry tomatoes, halved (or 2 large tomatoes, diced)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh basil (or 1 tsp dried)
- Salt & black pepper, to taste
For the Cheese Base:
- 4 oz cream cheese, softened
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Optional: pinch of chili flakes for heat
👩🍳 Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the tomato topping:
- In a bowl, combine tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper. Let it marinate while preparing the cheese base.
- Make the cheese layer:
- In a mixing bowl, blend cream cheese, ricotta, mozzarella, Parmesan, Italian seasoning, and chili flakes if using. Mix until creamy.
- Assemble the dip:
- Spread the cheese mixture evenly in a small baking dish or cast-iron skillet.
- Spoon the marinated tomato mixture evenly over the top.
- Bake for 15–20 minutes, or until hot and bubbly, and edges are lightly golden.
- Garnish and serve:
- Top with extra basil or a drizzle of balsamic glaze.
- Serve warm with toasted baguette slices, pita chips, or veggie sticks.
📝 Notes:
- For a tangy kick, add a touch of lemon zest to the cheese base.
- Use sun-dried tomatoes for a richer flavor alternative.
- You can broil the dip for the last 2 minutes to get golden cheesy bubbles.
💡 Tips:
- Make ahead: Assemble the dip and refrigerate for up to 24 hours before baking.
- Use a shallow baking dish for even bubbling and perfect dipping.
- Want it lighter? Use low-fat ricotta and Greek yogurt in place of cream cheese.
- Swap basil with fresh thyme or oregano if preferred.
🍽️ Servings:
Serves 6–8 as an appetizer/snack
(Perfect for gatherings or sharing boards!)
⚡ Nutritional Info (Per Serving – Approximate):
- Calories: 180–220
- Protein: 7g
- Fat: 16g
- Carbs: 4g
- Sugar: 2g
- Fiber: 0.5g
(Without bread/crackers)
✅ Benefits:
- Combines lycopene-rich tomatoes and calcium-rich cheeses
- Offers a balance of protein and healthy fats
- Great way to enjoy bruschetta without needing bread
- Easily made vegetarian and gluten-free (if served with veggie dippers)
❓ Q&A
Q: Can I use different cheeses?
A: Absolutely! Goat cheese, fontina, or even feta can be used for a flavor twist.
Q: Is this good served cold?
A: It’s best warm and melty, but leftovers can be chilled and repurposed as a sandwich spread.
Q: Can I make this dairy-free?
A: Yes, use plant-based cream cheese, ricotta, and shredded cheese alternatives. The result will still be creamy and flavorful.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Q: What breads go best with this dip?
A: Toasted baguette slices, sourdough crostini, garlic naan, or pita chips are ideal.