Three-Cheese Tomato Bruschetta Dip

Why You’ll Love This Recipe

This dip is everything you love about bruschetta—juicy tomatoes, garlic, basil, and olive oil—combined with the comforting richness of three kinds of cheese. It’s quick to prepare, crowd-pleasing, and incredibly versatile. Serve it with toasted baguette slices or crackers and watch it disappear fast. Whether you’re hosting friends or just treating yourself, this dip is a guaranteed hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened
• Ricotta cheese
• Shredded mozzarella cheese
• Fresh tomatoes, diced
• Garlic, minced
• Fresh basil, chopped
• Olive oil
• Salt
• Black pepper
• Balsamic glaze (optional, for drizzling)
• Baguette slices or crackers, for serving

Directions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine cream cheese, ricotta, and half of the shredded mozzarella. Mix until smooth.
3. Spread the cheese mixture evenly in a small oven-safe baking dish.
4. In a separate bowl, mix diced tomatoes, garlic, basil, olive oil, salt, and pepper.
5. Spoon the tomato mixture over the cheese layer.
6. Sprinkle the remaining mozzarella on top.
7. Bake for 20–25 minutes, until the cheese is bubbly and golden.
8. Optional: Drizzle with balsamic glaze before serving.
9. Serve hot with toasted baguette slices or crackers.

Servings and timing

Serves: 6–8
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add Protein: Stir in cooked crumbled Italian sausage or pancetta for a heartier dip.
• Make It Spicy: Add crushed red pepper flakes to the tomato mixture or sprinkle them on top.
• Cheese Swap: Substitute goat cheese or Parmesan for one of the cheeses for a different flavor profile.
• Vegan Version: Use plant-based cream cheese, ricotta, and mozzarella.
• Pesto Twist: Add a swirl of basil pesto to the cheese mixture before baking.

Storage/Reheating

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through. For a quicker option, microwave in 30-second intervals, stirring in between. Avoid freezing, as the cheese texture may change.

FAQs

Can I make this dip ahead of time?

Yes, assemble the dip and refrigerate it for up to 24 hours before baking. Add 5 extra minutes to the bake time if chilled.

What tomatoes are best for this recipe?

Roma or grape tomatoes are ideal because they have less moisture and hold their shape well.

Can I use dried basil instead of fresh?

Fresh basil is preferred for the best flavor, but if using dried, reduce the amount to 1 teaspoon.

What’s the best bread to serve with this dip?

Toasted baguette slices are classic, but ciabatta, sourdough, or even crackers work great.

Can I serve this dip cold?

It’s designed to be served warm for optimal flavor and texture, but leftovers can be enjoyed cold if preferred.

Is this dip gluten-free?

Yes, the dip itself is gluten-free. Just serve with gluten-free bread or crackers.

Can I add onions or shallots to the tomato mixture?

Absolutely. Finely diced red onions or shallots add an extra layer of flavor.

Can I make this in a slow cooker?

Yes, assemble in the slow cooker and heat on low for about 1–2 hours until bubbly.

What’s a good substitute for ricotta cheese?

Cottage cheese or mascarpone can be used as a substitute, though the texture and flavor will vary slightly.

How do I prevent the dip from getting watery?

Use tomatoes with low moisture content, and drain any excess juice before layering them on the cheese.

Conclusion

Three-Cheese Tomato Bruschetta Dip is a warm, indulgent take on a beloved classic. With creamy cheese, fresh tomatoes, and savory herbs, it’s a perfect dish to share with guests or enjoy on a cozy night in. Simple to make yet full of flavor, this dip is sure to earn a permanent place in your appetizer rotation.

Three-Cheese Tomato Bruschetta Dip

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Three-Cheese Tomato Bruschetta Dip is a warm, savory appetizer combining creamy cheese and fresh tomato bruschetta topping, baked to bubbly perfection. Ideal for parties, game days, or cozy nights in.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6–8 servings
• Category: Appetizer
• Method: Baked
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1 cup fresh tomatoes, diced
• 2 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic glaze (optional, for drizzling)
• Baguette slices or crackers, for serving

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Instructions

Preheat the oven to 375°F (190°C).

1. In a mixing bowl, combine cream cheese, ricotta, and half of the shredded mozzarella. Mix until smooth.
2. Spread the cheese mixture evenly in a small oven-safe baking dish.
3. In a separate bowl, mix diced tomatoes, garlic, basil, olive oil, salt, and pepper.
4. Spoon the tomato mixture over the cheese layer.
5. Sprinkle the remaining mozzarella on top.
6. Bake for 20–25 minutes, until the cheese is bubbly and golden.
7. Optional: Drizzle with balsamic glaze before serving.
8. Serve hot with toasted baguette slices or crackers.

Notes

1. Drain excess liquid from the tomatoes to prevent a watery dip.
2. Assemble the dip ahead of time and refrigerate until ready to bake.
3. Use low-moisture mozzarella for a less greasy top layer.
4. Fresh basil is best, but dried basil can be used in a pinch (reduce to 1 tsp).
5. This dip is naturally gluten-free—just serve with gluten-free dippers if needed.

Nutrition

• Serving Size: 1/8 of dip (without bread)
• Calories: 190
• Sugar: 2g
• Sodium: 320mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 40mg