Creamy Bruschetta Dip with Fresh Tomatoes

Name: Creamy Bruschetta Dip with Fresh Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups diced tomatoes; 1/4 cup chopped fresh basil; 2 cloves minced garlic; 1/4 cup olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 8 oz cream cheese, softened; 1/2 cup shredded mozzarella cheese

Author: Tessa

Published: July 13, 2025

Jump to Recipe·Print Recipe

Oh my gosh, you have to try this bruschetta dip – it’s my go-to party lifesaver! I first whipped up this creamy twist on classic bruschetta when friends dropped by unexpectedly, and now it’s requested at every gathering. Imagine all those fresh tomato-garlic flavors you love, but in a warm, scoopable dip that pairs perfectly with crusty bread. Trust me, your guests will hover around this dish until every last bite is gone!

Why You’ll Love This Bruschetta Dip

This isn’t just any dip – it’s a total game changer for your next get-together! Here’s why it’s become my secret weapon:

Crazy quick – Throw it together in 10 minutes flat (perfect for last-minute guests!)
Crowd favorite – That magical combo of garlic, tomatoes and cheese disappears FAST
Serve it your way – Amazing with bread, crackers, or even veggie sticks
Tastes like summer – Fresh basil and ripe tomatoes make every bite pop

Bruschetta Dip - detail 1

Ingredients for Bruschetta Dip

Here’s everything you’ll need to make this addictive dip – and yes, every single ingredient matters! I’ve learned through many batches that fresh is always better with this recipe. Trust me, skip the pre-minced garlic jar – it’s worth the extra minute to mince it fresh. Here’s your shopping list:

2 cups diced tomatoes (go for ripe romas – they’re meaty and less watery)
1/4 cup chopped fresh basil (pack it lightly when measuring)
2 cloves minced garlic (more if you’re a garlic lover like me!)
1/4 cup good olive oil (the flavor really comes through)
1/2 tsp salt (I use kosher)
1/4 tsp black pepper (freshly cracked if you can)
8 oz cream cheese, softened (leave it out for an hour first)
1/2 cup shredded mozzarella cheese (the whole milk kind melts best)

How to Make Bruschetta Dip

Okay, let me walk you through making this bruschetta dip – it’s so easy you’ll have it memorized after one batch! First things first, turn that oven to 350°F. While it’s heating, grab your favorite mixing bowl (I always use my big yellow one) and toss in the diced tomatoes, fresh basil, garlic, olive oil, salt, and pepper. Give it all a good stir – you’ll smell that amazing garlic-basil combo immediately!

Now take your softened cream cheese (seriously, don’t skip the softening step – I learned that the hard way!) and spread it evenly in your baking dish. A 9-inch pie plate works great, but any small casserole dish will do. Spoon that gorgeous tomato mixture right on top – I like to leave about a half-inch border so the cream cheese peeks through.

Last layer time! Sprinkle that mozzarella cheese all over the top. Pop it in the oven for about 15-20 minutes. You’ll know it’s ready when the edges get those perfect little golden bubbles and the cheese is melted to perfection. Watch it closely at the end – nobody wants burned cheese!

Serving Your Bruschetta Dip

Here’s where the fun begins! I love serving this warm with toasted baguette slices (pro tip: rub them with garlic first!), but it’s also amazing with pita chips or even crisp veggie sticks. For a pretty finish, scatter some extra fresh basil leaves on top right before serving. Watch how fast this disappears once you put it out!

Bruschetta Dip - detail 2

Tips for the Best Bruschetta Dip

After making this dip more times than I can count, here are my can’t-miss tips for bruschetta dip perfection:

Tomato talk – Use the ripest tomatoes you can find! They should give slightly when gently squeezed – that sweetness makes all the difference.
Patience with cream cheese – Let it soften fully at room temperature (about an hour). If you rush this, you’ll end up with lumpy layers instead of that dreamy smooth base.
Garlic lover? Start with 2 cloves, then taste the tomato mixture before baking. I often sneak in an extra clove because…well, garlic!
Watch those bubbles – Bake just until the edges dance with golden bubbles and the cheese melts completely. Overbaking dries out all that fresh tomato goodness.

Bruschetta Dip Variations

Oh, this recipe loves playtime! My favorite swap? Crumbled feta instead of mozzarella – it adds this amazing tangy bite. Sometimes I’ll drizzle balsamic glaze over the top after baking (so pretty!). For garlic addicts, try roasted garlic instead of raw – just mash about 4 cloves into the cream cheese layer. Each version becomes a whole new party star!

Storing and Reheating Bruschetta Dip

If you somehow have leftovers (rare in my house!), just pop them in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat it in the oven at 350°F for about 10 minutes – the microwave works in a pinch, but the oven keeps that perfect gooey texture we love!

Bruschetta Dip Nutritional Information

Just so you know what you’re diving into (not that you’ll stop at one bite!): Each serving packs about 210 calories, with 18g fat and 5g protein. Remember, these are estimates – your actual amounts might vary slightly based on ingredients.

Common Questions About Bruschetta Dip

I get asked about this dip ALL the time – here are the answers to the big questions:

Can I make it ahead? Absolutely! Assemble everything (except baking) up to 24 hours ahead. Just cover and refrigerate, then bake when you’re ready. The flavors actually get better as they mingle!
Dried basil okay? Fresh is best for that bright pop, but in a pinch, use 1 tbsp dried. Just stir it into the olive oil first to “wake up” the flavor.
Vegan version? You bet! Swap in your favorite dairy-free cream cheese and skip the mozzarella (or use vegan shreds). Still crazy delicious!