Description
This vibrant bruschetta dip combines the fresh flavors of Roma tomatoes, basil, and garlic with a creamy base of feta, cream cheese, and sour cream. It’s a perfect, crowd-pleasing appetizer ideal for entertaining.
Ingredients
- 4 Roma tomatoes, chopped
- ¼ cup chopped basil leaves
- 1 minced garlic clove
- 1 tbsp extra-virgin olive oil
- 1–2 tsp balsamic vinegar
- Salt, to taste
- 8 oz block feta cheese, crumbled
- 4 oz cream cheese, softened
- ½ cup sour cream
- 1 minced garlic clove
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt, to taste
- Extra basil for garnish
- Red pepper flakes (optional)
- Freshly grated Parmesan cheese (optional)
Instructions
- In a bowl, mix chopped Roma tomatoes, basil, minced garlic, olive oil, balsamic vinegar, and salt. Let it sit while preparing the cheese base.
- In another bowl, whisk together crumbled feta, softened cream cheese, sour cream, garlic, lemon juice, olive oil, and salt until smooth and creamy.
- Transfer the creamy base to a serving dish. Spoon the tomato mixture on top, then garnish with extra chopped basil, a sprinkle of red pepper flakes, and grated Parmesan if desired.
- Serve immediately with crusty bread, crackers, or fresh vegetables.
Notes
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Microwave a small portion for 20 seconds to slightly warm it without melting.
- Drain tomato juice before mixing to avoid a watery dip.
- Prepare tomato and cheese mixtures ahead and assemble just before serving.
- Serve with gluten-free crackers or vegetable sticks for a gluten-free option.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
