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Warm Baked Bruschetta Dip

Warm baked bruschetta dip pairs a creamy mozzarella and Parmesan cheese base with fresh tomatoes, basil, and balsamic vinegar. Bake it until the edges bubble, then spoon on the bright tomato topping and serve hot.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the cheese base
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 1 cup mozzarella shredded, low-moisture
  • 0.5 cup Parmesan cheese grated
  • 0.25 tsp black pepper
For the bruschetta topping
  • 1 lb Roma tomatoes seeded and diced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 cloves garlic minced
  • 0.25 tsp kosher salt
  • 0.25 cup basil chopped fresh

Equipment

  • 1 8-inch square baking dish

Method
 

Make and bake the cheese base
  1. Heat the oven to 375°F.
  2. Lightly grease an 8-inch square baking dish.
  3. In a medium bowl, mix the cream cheese and sour cream until smooth.
  4. Fold in the mozzarella, Parmesan, and black pepper.
  5. Spread the mixture evenly in the prepared dish.
  6. Bake for 20 to 25 minutes, until the edges bubble and the center is hot.
Make the bruschetta topping
  1. While the dip bakes, put the diced tomatoes in a fine-mesh strainer and let them drain for at least 10 minutes.
  2. Transfer the tomatoes to a bowl and stir in the olive oil, balsamic vinegar, garlic, kosher salt, and basil.
  3. Spoon the tomato mixture over the hot dip.
  4. Let it rest for 5 minutes before serving.

Notes

Drain the tomatoes well so the topping does not make the dip watery. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy base may turn grainy. For a dairy-free variation, use dairy-free cream cheese, sour cream, mozzarella, and Parmesan.