FREE 5-Ingredient Recipe EBook

In This Post show

My Bruschetta Dip Has The Best Tomato Topping Over An Ultra-Creamy Base

Maya holding a serving bowl with creamy bruschetta dip.

This bruschetta dip has a super-smooth ricotta and cream cheese base topped with juicy cherry tomatoes, savory sun-dried tomatoes, fresh basil, garlic, and balsamic.

I just got back from Italy, where I ate all the bruschetta, and it reminded me of the tomato topping I used to make in my 20s — I was known for it back then! For this bruschetta dip recipe, I spooned that same mix of fresh and sun-dried tomatoes over a creamy base. And voila — a creamy, summery dip with more protein. Here’s why I love it:

My signature tomato topping – The mix of cherry and sun-dried tomatoes is what makes my bruschetta dip recipe different: The cherry tomatoes keep it fresh and juicy without watering it down, while the sun-dried ones bring deeper flavor. It’s almost the same topping I use for my bruschetta chicken, just with a little less olive oil.
Creamy, high protein base – Other recipes I’ve seen use boursin, whipped cream cheese, or skip the creamy base altogether. For mine, I blended ricotta with a little cream cheese and olive oil. It turns out super silky, the creaminess balances the tangy balsamic and sweet tomatoes, and has an added bonus of protein!
Quick and easy, no cooking required – Blend the base, stir the topping, and that’s basically it. I can throw this together in around 15 minutes.

I originally intended this bruschetta dip to be a healthy appetizer, but I’ve totally turned it into a summer “girl lunch” with a bunch of dippers. Make it with me!

Bruschetta dip with fresh tomatoes, sun-dried tomatoes, balsamic, and fresh basil over a creamy base.

Ingredients & Substitutions

Here I explain the best ingredients for my bruschetta dip recipe, what each one does, and substitution options. For measurements, see the recipe card.

Creamy Base – My base has a blend of ricotta cheese and cream cheese. Ricotta keeps the base light and creamy (plus, it brings the protein!), while the cream cheese makes it richer and helps it hold under the chunky topping. I recommend full-fat ricotta and cream cheese for the smoothest, creamiest texture; 2% can also work, but fat-free is likely to separate. You can also use block feta cheese instead of cream cheese if you prefer that flavor.
Cherry Tomatoes – I prefer these because they’re less watery than big ones. Grape or Campari tomatoes work well, too. You can use diced Roma tomatoes, but it’s best to remove the seeds. I don’t recommend large beefsteak tomatoes here, because they release so much water.
Sun-Dried Tomatoes – The signature part of my topping, for a deeper, concentrated tomato flavor. You can buy them or make your own sun-dried tomatoes. Either way, I recommend ones in packed olive oil, as the dry ones are too leathery and chewy.
Fresh Basil & Garlic – For that classic bruschetta flavor. Slice the herbs into thin ribbons and mince the garlic finely, so you get a little in every scoop.
Olive Oil – I use this in the base for a smoother base and in the topping for flavor. Quality extra virgin olive oil your friend here for the best flavor! I like this one.
Balsamic Vinegar – For tang and a little sweetness, and the quality of the one you choose will definitely shine through in this bruschetta dip recipe. This is my current fave. You can also drizzle on some balsamic glaze at the end if you like.
Sea Salt & Black Pepper – You’ll need the salt for both the base and the topping. I use black pepper in the topping only, so the base stays creamy white.

Labeled bruschetta dip ingredients: ricotta cheese, cream cheese, olive oil, sea salt, cherry tomatoes, sun-dried tomatoes, fresh basil, garlic, balsamic vinegar, and black pepper.

How To Make Bruschetta Dip

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts, see the recipe card.

Blend the creamy base. In a small blender or food processor, blend the ricotta, cream cheese, and olive oil until very smooth. Blend in the sea salt to your taste.
Spread it into a bowl. Spoon the creamy mixture into a shallow dish, spread it out, and make a slight well in the center. I keep the layer around 1 inch thick, so every scoop can catch both the creamy base and tomato topping.

Spreading the creamy bruschetta dip base in a shallow bowl.

Mix the bruschetta topping. In a medium bowl, stir together the quartered cherry tomatoes, chopped sun-dried tomatoes, basil ribbons, minced garlic, balsamic vinegar, olive oil, sea salt, and black pepper. Taste and adjust the salt and pepper if needed.
Top the dip. Spoon the bruschetta topping over the creamy base, keeping most of it in the center, so some of the creamy layer still shows around the edges. I always finish with extra fresh basil. Serve the bruschetta dip right away with your favorite dippers!

Cherry tomatoes, sun-dried tomatoes, basil, garlic, balsamic vinegar, and olive oil mixed for bruschetta topping.

Bruschetta topping spooned over the creamy ricotta dip base.

Finished bruschetta dip recipe garnished with extra basil.

My Recipe Tips

A silky smooth base texture makes this dip, so use a powerful blender or food processor. I usually use my high-power blender with this twister jar for creamy dips like this, but have also made it in this mini food processor. (A large one is less ideal because the topping can end up below the blade level.) Weak blenders can sometimes leave the base grainy.
Choose a shallow serving bowl. This helps you get a creamy layer that’s not too deep (I aim for 1 inch thick!). That way there’s enough surface area to get some of the base and some bruschetta in every scoop.
Tame the raw garlic if you need to. I like the fresh garlic as written, but if raw garlic is too sharp for you, saute it briefly in the olive oil, let it cool, then mix it into the topping. You can also choose 1/4 teaspoon of garlic powder instead.
Drain extra juices from the topping if needed. I don’t mind a little because the balsamic and olive oil add flavor, but if your tomatoes release a lot of extra liquid, it’s best to drain to avoid a watery bruschetta dip.
Keep the layers separate until you’re ready to serve. Fresh tomatoes release moisture as they sit. If I make the components ahead, I refrigerate them separately, drain any extra liquid from the topping, and assemble at the last minute.

Bruschetta Dip

Pin It For Later!

Serving Ideas

I usually serve this bruschetta dip as a snack, appetizer, or honestly, lunch if I scale up the serving size! You want dippers sturdy enough to scoop up both layers:

Crackers – My first pick is these sweet potato crackers, pictured above. They’re gluten-free and my kids love them, too. For homemade options, try my almond flour crackers or flax seed crackers.
Fresh Vegetables – Cucumber slices and halved mini bell peppers are crisp, fresh, and sturdy enough for the creamy base.
Bread – Toasted baguette or crostini is the classic direction if that’s your thing, although it’s not usually for me. You can also spread the creamy layer over the bread and then add the topping, instead of dipping.