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Bruschetta Dip

Bruschetta dip layers a hot, bubbling cream cheese and mozzarella base with a fresh tomato, basil, and garlic topping. Bake the dip and crisp the baguette slices at 375°F, then serve them together warm.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 1 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 0.5 tsp dried oregano
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the tomato topping
  • 4 Roma tomatoes seeded and diced
  • 0.25 tsp kosher salt
  • 0.25 cup fresh basil chopped
  • 1 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
For the crostini
  • 1 12 oz baguette sliced 1/2 inch thick
  • 2 tbsp olive oil

Equipment

  • 1 1-quart oven-safe baking dish
  • 1 rimmed baking sheet

Method
 

Make the dip
  1. Heat the oven to 375°F.
  2. Lightly grease a 1-quart oven-safe baking dish.
  3. Stir the cream cheese, sour cream, mozzarella, Parmesan, oregano, salt, and pepper until combined.
  4. Spread the mixture in the prepared dish.
  5. Bake for 20 to 25 minutes, until hot and bubbling around the edges.
Make the tomato topping
  1. Toss the tomatoes with the salt in a fine-mesh strainer set over a bowl and let drain for 15 minutes.
  2. Discard the liquid.
  3. Stir in the basil, garlic, olive oil, and balsamic vinegar.
Make the crostini and serve
  1. Let the dip rest for 5 minutes.
  2. Arrange the baguette slices on a rimmed baking sheet.
  3. Brush the baguette slices with the olive oil.
  4. Bake the baguette slices at 375°F for 8 to 10 minutes, until crisp and lightly golden.
  5. Spoon the tomato topping over the dip.
  6. Serve warm with the crostini.

Notes

For the best texture, let the tomatoes drain thoroughly before mixing in the basil and other topping ingredients. Refrigerate leftovers for up to 3 days; freezing is not recommended. Serve with gluten-free bread as a gluten-free swap.