Bruschetta Dip Tomatoes Basil Cheese (Print Version)

Fresh tomatoes and basil meet creamy cheese in a Mediterranean-inspired appetizer for effortless entertaining.

# Ingredients:

→ Bruschetta

01 - 4 Roma tomatoes, cored and diced
02 - 1/4 cup basil leaves, chopped
03 - 1 garlic clove, minced
04 - 1 tablespoon extra virgin olive oil
05 - 1-2 teaspoons balsamic vinegar, to taste
06 - Salt, to taste

→ Cheese Mixture

07 - 8 oz feta cheese, crumbled
08 - 4 oz cream cheese, softened
09 - 1/2 cup sour cream
10 - 1 garlic clove, minced
11 - 1 tablespoon lemon juice, freshly squeezed
12 - 1 tablespoon olive oil
13 - Salt, to taste

→ Garnishing

14 - Fresh basil leaves, chopped
15 - Red pepper flakes, to taste
16 - Freshly grated Parmesan cheese, to taste

# Directions:

01 - Core and dice the Roma tomatoes into small cubes. Place the diced tomatoes in a medium bowl with chopped basil leaves and minced garlic. Drizzle with olive oil and balsamic vinegar, sprinkle with salt, and toss gently to combine. Set aside to marinate for about 10 minutes.
02 - In a food processor, combine feta cheese, cream cheese, sour cream, minced garlic, lemon juice, and olive oil. Blend for 3-4 minutes until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning with salt if necessary.
03 - Spread the prepared cheese mixture evenly in a shallow serving dish. Spoon the marinated bruschetta mixture over the cheese layer, spreading it evenly. Garnish with chopped basil, red pepper flakes, and freshly grated Parmesan cheese.

# Notes:

01 - For a vegan version, replace dairy-based cheeses with plant-based alternatives like cashew cream or dairy-free feta.
02 - Using Roma tomatoes ensures the dip remains less watery due to their firm texture and lower moisture content.
03 - Allow the bruschetta mixture to marinate for 10 minutes to maximize flavor.