Description
This 5-minute Bruschetta Dip is the ultimate quick appetizer that’s creamy, fresh, and perfect for sharing! Whipped feta and cream cheese form a tangy, luxurious base, topped with juicy basil-garlic tomatoes and a balsamic drizzle. It’s no-cook, crowd-pleasing, and made to impress—whether you’re throwing a summer party or just craving something tasty with wine on the patio!
Ingredients
For the Whipped Feta and Cream Cheese:
-
300g cream cheese (preferably full-fat)
-
200g feta cheese
-
3 tablespoons olive oil
-
Zest of 1 lemon
-
Salt & pepper, to taste
For the Basil Tomato Topping:
-
250g cherry tomatoes, chopped
-
2 tablespoons olive oil
-
1 garlic clove, minced
-
5g fresh basil, finely sliced
-
Salt & pepper, to taste
Toppings:
-
1 tablespoon balsamic glaze
Instructions
-
Make the Whipped Cheese Base:
In a food processor, blend the cream cheese, feta, olive oil, lemon zest, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed. -
Prepare the Tomato Topping:
In a bowl, mix the chopped cherry tomatoes, olive oil, minced garlic, basil, salt, and pepper. Let sit for a few minutes to let the flavors meld. -
Assemble the Dip:
Spread the whipped cheese on a shallow serving plate or dish. Spoon the tomato mixture over the top. -
Finish & Serve:
Drizzle with balsamic glaze. Serve with warm crusty baguette, crackers, or pita chips. Enjoy immediately!
Notes
-
You can prep both the cheese base and tomato topping in advance—just store separately in airtight containers in the fridge for up to 3 days.
-
Want a spicier kick? Add a pinch of red chili flakes to the tomato mix.
-
Swap feta with goat cheese or ricotta for a different flavor profile.
-
This dip is naturally gluten-free—just serve with GF bread or crackers!
-
I’m kicking myself for not having shot it—because honestly, it looks as delicious as it tastes!!
Equipment
-
Food processor or blender
-
Mixing bowl
-
Knife & chopping board
-
Serving plate or shallow dish
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: ~1/4 of recipe
- Calories: 569 kcal
- Sugar: 5g
- Sodium: 813mg
- Fat: 54g
- Saturated Fat: 24g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg
Keywords: bruschetta dip, whipped feta dip, tomato dip, quick appetizer, summer dip