Description
This Creamy Feta Bruschetta Dip combines the tangy richness of feta and cream cheese with fresh, marinated Roma tomatoes and basil for a vibrant and flavorful appetizer perfect for any occasion.
Ingredients
Scale
Bruschetta
- 4 Roma tomatoes, cored and diced
- ¼ cup basil leaves, chopped
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1–2 teaspoons balsamic vinegar
- Salt, to taste
Cheese Mixture
- 8 oz feta cheese block, crumbled
- ½ block cream cheese (4 oz)
- ½ cup sour cream
- 1 garlic clove, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- Salt, to taste
Garnish
- More basil leaves, chopped
- Red pepper flakes
- Parmesan cheese, freshly grated
Instructions
- Preparing the Bruschetta: Core and dice the Roma tomatoes into small cubes. Place them in a bowl, then add chopped basil, minced garlic, extra virgin olive oil, balsamic vinegar, and salt. Toss gently to combine and let the mixture marinate to develop flavors.
- Preparing the Cheese Mixture: In a food processor, combine the crumbled feta cheese, cream cheese, sour cream, minced garlic, freshly squeezed lemon juice, and olive oil. Puree the mixture until smooth and creamy. Taste and adjust seasoning with salt if needed.
- Assembling the Dip: Transfer the smooth cheese mixture into a serving dish. Spoon the marinated bruschetta mixture evenly over the top. Garnish with additional chopped basil leaves, a sprinkle of red pepper flakes for a bit of heat, and freshly grated Parmesan cheese before serving.
Notes
- For a spicier kick, add more red pepper flakes or a dash of hot sauce.
- This dip is best served fresh but can be refrigerated for up to 24 hours; bring to room temperature before serving.
- Pair with toasted baguette slices, pita chips, or fresh vegetables for dipping.
- You can substitute sour cream with Greek yogurt for a tangier flavor and lighter option.
