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Bruschetta Dip takes everything you love about classic tomato bruschetta and turns it into a creamy, scoopable appetizer that comes together in 20 minutes with no cooking. A whipped parmesan cream cheese base gets topped with a fresh marinated tomato, basil, and balsamic bruschetta, then served with crostini for dipping. It is always the first thing to disappear at a party. If you love fresh tomato starters, our pico de gallo is another easy favorite.
You can serve the same creamy base and bruschetta topping piped into mini phyllo cups for bite sized bruschetta bites too.
Bruschetta Dip Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 15 servings
- ⚡ Calories: 54kcal
- 🌶️ Flavor Profile: Fresh, creamy, and tangy with tomato, basil, parmesan, and balsamic
- ✋ Difficulty: Beginner easy, completely no cook
Quick Answer
Whisk together olive oil, balsamic vinegar, minced garlic, whole grain mustard, and a little sugar, then stir in sliced grape tomatoes and torn basil and season with salt and pepper. In a separate bowl, beat softened cream cheese with grated parmesan until smooth. Spread the creamy base in a dish or bowl, top it with the marinated tomato bruschetta, and serve with crostini or crackers.
Jump to:
Why This Recipe Works
Click to see the technique science
- Creamy base, fresh topping. A whipped parmesan cream cheese base gives every scoop a rich, creamy bite under the bright, fresh tomato bruschetta.
- No cooking required. The whole thing comes together cold in about 20 minutes, so it is perfect for warm weather entertaining.
- A quick marinade builds flavor. Tossing the tomatoes and basil in balsamic, olive oil, garlic, and mustard lets the flavors meld while you make the base.
- Two ways to serve. Serve it as a scoopable dip with crostini, or pipe the base and topping into mini phyllo cups for elegant bite sized appetizers.
- Make ahead friendly. You can prep the base and the topping separately ahead of time and assemble right before serving so the crostini stay crisp.
Why You’ll Love This Recipe
- It tastes like fresh tomato bruschetta in an easy, scoopable dip.
- It is completely no cook and comes together in about 20 minutes.
- It is a guaranteed appetizer hit, right next to our crispy panko fried shrimp.
Key Ingredients
Just a handful of fresh ingredients come together for this creamy bruschetta dip.
- Cream cheese and parmesan: Whipped together into a smooth, savory base that anchors the dip.
- Grape tomatoes: Sliced thin and marinated for that classic fresh bruschetta topping.
- Fresh basil: Torn and tossed in for bright, herby flavor you only get from fresh leaves.
- Balsamic, olive oil, garlic, and mustard: The quick marinade that gives the tomatoes their tangy, savory depth.
- Crostini or phyllo cups: Serve with toasted crostini for a dip, or pipe into mini phyllo cups for bites.
See recipe card for exact quantities.
Variations and Substitutions
This bruschetta dip is easy to adapt.
- Pipe the creamy base and tomato topping into mini phyllo cups for bite sized bruschetta appetizers.
- Add a spoonful of pesto or a handful of chopped olives to the base for extra flavor.
- Stir fresh mozzarella pearls into the tomato topping for a caprese style dip.
- Serve it with our crispy panko fried shrimp and other apps for a full party spread.
How to Make Bruschetta Dip
- Whisk together the olive oil, balsamic, garlic, mustard, and sugar in a bowl. Add the sliced tomatoes and torn basil, season with salt and pepper, and refrigerate until ready to serve.
- In a separate bowl, beat the softened cream cheese with the parmesan and a pinch of salt and pepper until completely smooth and creamy.
- Spread the creamy base in a shallow dish or bowl, top with the marinated tomato bruschetta, and serve with crostini. Or pipe the base into phyllo cups and top each one for bites.
Recipe Tips & Tricks
- Soften the cream cheese fully so it whips up smooth with no lumps.
- Marinate the tomatoes while you make the base so the flavors have time to meld.
- Drain off excess liquid from the tomatoes before topping so the dip does not get watery.
- Toast your own crostini by brushing baguette slices with olive oil and baking until golden and crisp.
- Assemble right before serving so the crostini stay crunchy and the topping stays fresh.
- For bites, use store bought mini phyllo cups and fill them just before serving so they stay crisp.
Serving Ideas and Suggestions
This bruschetta dip is made for a party, so spread the creamy base on a platter or shallow bowl, pile on the marinated tomatoes, and surround it with plenty of toasted crostini, crackers, or sliced baguette for scooping.
It is a perfect Italian style starter before a big pasta dinner like our spaghetti and meatballs, or as part of an antipasto spread.
For an elegant twist, pipe the base into mini phyllo cups and top each with the bruschetta for individual bites that are easy to grab and go at a cocktail party.
Bruschetta Dip FAQs
Yes. Make the creamy base and the marinated tomato topping separately up to a day ahead and keep them chilled. Assemble just before serving, and add the crostini fresh so they stay crisp and do not get soggy.
Serve it with toasted crostini, sliced baguette, crackers, pita chips, or even fresh veggies. For a fun appetizer, pipe the base and topping into mini phyllo cups for individual bruschetta bites.
Slice the tomatoes and let the marinated topping drain in a fine mesh sieve before spooning it over the creamy base. Removing that excess liquid keeps the dip thick and the crostini crisp.
Absolutely. This recipe started as bruschetta bites. Pipe the whipped cream cheese base into store bought mini phyllo cups, then top each with the tomato bruschetta for elegant, bite sized appetizers.
Stored components last up to 2 days in the fridge. Once assembled, the dip is best the day it is made since the tomatoes release liquid over time. Keep leftovers covered and chilled.
Yes. Whipped ricotta, mascarpone, or goat cheese all make a delicious creamy base in place of or alongside the cream cheese. Adjust the salt to taste depending on the cheese you use.
Made this creamy bruschetta dip? I would love to hear how it turned out, leave a comment and a star rating below and tell me if you served it as a dip or as bites!
Creamy Bruschetta Dip
Ingredients
- 4 oz cream cheese softened
- 1 Tbls Parmesan cheese finely grated
- 1/2 pint grape tomatoes sliced thinly
- 1/4 tsp minced garlic
- 1 Tbls balsamic vinegar
- 1 Tbls olive oil
- 1/2 tso whole grain mustard
- 1/2 tso granulated sugar
- 3 large basil leaves torn
- 15 phyllo cups found in the frozen foods aisle
- salt and pepper to taste
Instructions
- Begin with the marinade. Add the olive oil, balsamic, garlic, mustard and sugar to a bowl and whisk to combine.
- Add in the sliced tomatoes and torn basil. Mix together, taste and add salt and pepper to your taste. Set aside in the fridge until ready to serve.
- Place softened cream cheese in a small bowl and with a fork break it up until smooth. Add in the Parmesan cheese and salt and pepper to taste. Mix to combine thoroughly. Place mixture into a piping bag or a plastic bag with the tip cut off. Pipe cream cheese mixture into phyllo cups distributing the mixture evenly.
- Top the cream cheese with the tomato bruschetta mixture, serve immediately and enjoy!
Nutrition
Love This Recipe?
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WOO HOO! I love comments like this, thanks soooo much Maria!!
Hi Dana, I made these as a Thanksgiving appetizer and they were a Huge hit! These are so delicious and super easy to make and I can’t wait to make them again for Christmas. Thanks so much for this fantastic recipe even my Nana says it’s a keeper! Happy Holidays
Maria
Wow! This looks delicious! Thanks for sharing your yummy recipe at The Pin Junkie. Just wanted to let you know that it’s featured in a Thanksgiving recipe roundup at The Pin Junkie at http://www.thepinjunkie.com/2014/11/thanksgiving-recipes.html
ok THIS looks amazing! Great Tea Party Canape!
yum!!!
Oh, love this recipe! Pinning for later. Thanks for linking up to Show Me Saturday!
These look absolutely fabulous! I’m in love with phylo and anything balsamic. I am adding them to my “must make” list.
oh yes these little creamy bruschetta bites look mouthwateringly delish! I am so sad I can’t grab one and try it!! So many great recipes here, I always leave your blog hungry and inspired to cook something new and exciting!
Hi there! I’m selecting this post as one of my favorite’s on this week’s Wednesday Whatsits Link Party. Nice job! The next one goes live tonight at 8pm PST – be sure to stop over and submit more awesome content. Thanks!!! Krissy
These would be perfect for a party! I can just imagine everyone loving them!