A rich and creamy bruschetta dip perfect for gatherings, combining creamy cheese with fresh tomatoes and basil. This warm, comforting dip is like a twist on the classic bruschetta, transformed into a gooey, cheesy appetizer that I love serving with toasted bread or crispy crackers.

Why You’ll Love This Recipe

I like how simple yet flavorful this recipe is. The mix of tangy cream cheese, savory Parmesan, and fresh ingredients like basil and tomatoes creates a crowd-pleasing dip that always disappears quickly at parties. It’s also incredibly easy to make ahead and bake just before serving, which helps me save time during busy hosting moments. Whether I’m throwing a casual get-together or contributing to a potluck, this bruschetta dip always makes a big impression.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cream cheese, softened
1/2 cup sour cream
1 cup diced tomatoes
1/4 cup fresh basil, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese

Directions

I preheat the oven to 350°F (175°C).
In a medium bowl, I mix the cream cheese and sour cream together until smooth.
Then I stir in the diced tomatoes, chopped basil, minced garlic, salt, and pepper.
I fold in the grated Parmesan cheese.
The mixture goes into a baking dish, spread evenly.
I bake it for 20 to 25 minutes, until it’s hot and bubbly.
I serve it warm with toasted bread slices or crackers.

Servings and timing

This recipe makes about 8 servings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 1/4 cup

Variations

I sometimes like to switch things up depending on what I have on hand or the occasion:

Add chopped kalamata olives or sun-dried tomatoes for a briny twist.
Mix in shredded mozzarella for an extra gooey texture.
Use roasted garlic instead of raw for a deeper flavor.
Swap basil with parsley or a pinch of oregano if I want a slightly different herb profile.
Make it spicy with a pinch of red pepper flakes.

storage/reheating

If I have leftovers, I store the dip in an airtight container in the refrigerator for up to 3 days. To reheat, I simply microwave it in short intervals until warm, or pop it back into the oven at 350°F for about 10 minutes. I always stir before serving again to refresh the texture.

FAQs

How can I make this dip ahead of time?

I prepare the dip mixture and store it in the fridge (unbaked) up to a day in advance. Then, just before serving, I bake it as directed.

Can I use canned tomatoes instead of fresh?

Yes, I’ve done this in a pinch. I just make sure to drain them well to avoid excess moisture.

What kind of bread goes best with this dip?

I like using slices of baguette toasted with a little olive oil, but pita chips or crostini work just as well.

Is this dip gluten-free?

The dip itself is gluten-free, but I always double-check labels on ingredients and serve it with gluten-free crackers if needed.

Can I freeze the dip?

I don’t recommend freezing it, as the texture can change. It’s best enjoyed fresh or stored short-term in the fridge.

Conclusion

This creamy bruschetta dip has become one of my go-to appetizers for a reason—it’s easy, delicious, and a total crowd-pleaser. I love how it brings together the freshness of bruschetta with the comforting richness of a baked cheese dip. Whether for a party, game day, or a cozy evening, this dish always hits the spot.