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Warm Baked Bruschetta Dip

Baked bruschetta dip layers a creamy, cheesy base with juicy Roma tomatoes, garlic, and fresh basil. Bake it until bubbling at the edges, then rest for 5 minutes before serving warm.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 1 cup mozzarella shredded, low-moisture
  • 0.25 cup Parmesan grated
  • 0.5 tsp garlic powder
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the bruschetta topping
  • 3 Roma tomatoes medium, seeded, finely diced, and patted dry
  • 1 tbsp olive oil
  • 1 cloves garlic minced
  • 0.25 cup basil fresh, chopped

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Heat the oven to 375°F and lightly grease an 8-inch square baking dish.
Make the dip
  1. In a medium bowl, mix the cream cheese, sour cream, mozzarella, Parmesan, garlic powder, salt, and pepper until combined.
  2. Spread the mixture evenly in the prepared dish.
Make the topping
  1. In a small bowl, stir together the tomatoes, olive oil, and garlic.
  2. Spoon the mixture evenly over the dip.
  1. Bake for 20 to 25 minutes, until the edges are bubbling and the dip is hot throughout.
  2. Sprinkle the basil over the top.
  3. Let the dip rest for 5 minutes before serving.

Notes

For the best texture, pat the diced tomatoes dry so the topping does not water down the dip. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a lighter option, replace the sour cream with plain Greek yogurt.