Quick And Easy Bruschetta Dip Recipe
This Bruschetta Dip recipe is a fresh and flavorful appetizer that transforms a classic Italian topping into a delicious, easy dip that’s great for sharing. This dish combines fresh summer tomatoes, garlic, fresh basil, and olive oil with a creamy base, creating a perfectly balanced dip. Serve it as a starter, a bright centrepiece on your holiday table or something to snack on at a casual weekend get-together.
In This Article
Nutritional Benefits
This savory dip provides plenty of nutritious benefits! Tomatoes are rich in nutrients like lycopene, beta-carotene, folate, potassium, Vitamin C, and Vitamin E (1). The combination of which provide antioxidant and anti-inflammatory benefits, in addition to supporting cardiovascular health, reducing blood pressure and improving microbiome health (1). Basil not only adds lots of flavour, it also contributes additional polyphenols, flavonoids and phenolic acids, adding unique anti-inflammatory and antioxidant qualities (2).
Then there’s the olive oil, another ingredient rich in monounsaturated fats and polyphenols known to support cardiovascular health amongst many other things (3). It’s one of the cornerstones of a Mediterranean diet for a reason! The delicious ricotta cheese base adds nutrients like calcium and protein for supporting bone health and muscle maintenance (4).
Ingredients – What You’ll Need To Make This Recipe
Much like a traditional bruschetta, this bruschetta dip is built on simple, fresh ingredients. The whipped ricotta cheese and herbs gives it a smooth, tangy base, while the ripe tomatoes, basil, oil and balsamic glaze add brightness on top. It’s a mix of flavours that give you a real rustic farmhouse feel.
- Ricotta cheese – gives the dip its creamy base while adding plenty of tang to the flavour profile.
- Fresh tomatoes – juicy and slightly sweet, they add lots of texture and flavour to balance out the creaminess of the cheese. Vine tomatoes are my go-to but Roma tomatoes also work well in this recipe.
- Fresh garlic – adds plenty of pungency to the topping and a touch to the cheesy base.
- Herbs – Fresh chives and parsley are added to the cheese while basil is added to the topping. Basil is especially good with the tomatoes as it adds mild, sweet herbaceous notes that helps to balance their acidity.
- Extra virgin olive oil – smooth and fruity, it ties all the flavours together and adds extra richness.
- Balsamic glaze – adds gentle acidity and sweetness, tying the topping together.
- Sea salt or kosher salt – enhances and balances all the flavours in this dish.
- Black pepper – adds a very tiny touch of spice, don’t overdo it!
Serve with pita chips, fresh or grilled baguette slices, or any other crusty bread or crackers of your choosing. It makes a great dinner party inclusion served alongside things like my Summer Charcuterie Board.
How To Make This Easy Bruschetta Dip
This simple appetizer recipe comes together easily with a few basic steps. Whip the cheese and herbs, chop the tomatoes and basil, then toss with oil and salt and plate it all up. It looks beautiful once layered in the dish and has great colours for a Christmas gathering.
- Add the ricotta cheese, minced garlic, olive oil and salt to the bowl of a small food processor. Blend on high until the ingredients are well incorporated and the ricotta looks whipped.
- Add the chives and parsley, then pulse on reverse until everything is well combined.
- Tip the whipped cheese and herbs into a medium-sized bowl with a flat bottom and spread it out evenly.
- De-seed the tomatoes and discard the seeds. Dice the flesh then add to a mixing bowl. Add in the chopped basil, olive oil, garlic, salt and pepper. Toss gently to combine.
- Add the bruschetta topping on top of the cheese in an even layer. Ensure some of the cheese can be seen around the edges as this adds colour and dimension to the dish.
- Drizzle over the balsamic glaze, then extra olive oil, salt and basil if desired.
Served cold or at room temperature, it pairs beautifully with baguette slices, crudités, or crackers.
Substitutions And Variations
Any ripe tomatoes you have on hand will work well in this recipe. Cherry tomatoes or grape tomatoes are good substitutes if Roma or vine tomatoes aren’t available.
Balsamic glaze is my preference for this recipe as it’s nice and thick for drizzling. Balsamic vinegar works well too if that’s what you have available to you.
If you’re not a ricotta cheese fan, goat cheese or feta cheese are a great replacement.
Tips For Success With This Recipe
Fresh garlic gives the best flavours in this dip. Don’t be tempted to replace it with garlic powder.
I find a little garlic goes a long way in this recipe. Letting the whipped cheese and tomato mix sit for a few minutes before they’re used is the best way to see if the amount of garlic suggested is right for you. It should taste like there’s a hint of garlic in there. You don’t want garlic to be the predominant flavour.
The secret to any good bruschetta is the tomatoes. Find those that are bright, evenly coloured and give slightly when touched. You want ripe not over-ripe tomatoes. If they’re too soft they will release too much juice over the whipped cheese.
Storing/Make Ahead
Store any leftovers in an airtight container in the fridge for up to two days. Just note, the tomatoes release juice over time, which will make both the bruschetta topping and the cheese more watery. As such, to get the most out of this dip it’s best consumed as soon as it’s made.
Make the whipped ricotta a day or two ahead to reduce prep time. Store the cheese in an airtight container and let sit on the bench for 5-10 minutes while you make the topping. I don’t recommend making the bruschetta topping in advance as the tomatoes will become watery and the basil will lose some of its pungency.
FAQ
Yes. Cream cheese, feta, and goat cheese all work well with this recipe. Cream cheese may want a little extra garlic and salt added so taste and adjust the recipe before adding the tomato mixture on top.
More Cheese Appetizer Recipes
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Quick And Easy Bruschetta Dip Recipe
Equipment
- 1 Small food processor
Ingredients
- 14 oz ricotta cheese (400g – see note 1)
- 2 tbsp chives, finely chopped
- 1 tbsp Italian parsley, leaves only, finely chopped
- 1 small clove garlic, minced (see note 2)
- 1.5 tbsp extra virgin olive oil
- ½ tsp sea salt (or kosher salt)
For The Bruschetta Topping
- 3 large vine-ripened tomatoes, (see note 3)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze (see note 4)
- 1 small clove garlic, minced
- ¼ cup fresh basil, roughly chopped
- ½ tsp sea salt (or kosher salt)
- Black pepper to taste
- Baguette slices or crackers to serve
Instructions
- Add the ricotta cheese, 1.5 tablespoons of olive oil and ½ teaspoon of salt to a small food processor. Blend on high until the ingredients are well incorporated and the ricotta looks whipped.
- Add in the ½ clove minced garlic, chopped chives, and parsley. Place you food processor on reverse and pulse several time until everything is incorporated (see note 5).
- Tip the whipped cheese and herbs into a medium-sized bowl with a flat bottom and spread it out evenly.
- De-seed the tomatoes and discard the seeds. Dice the remaining tomato flesh and place in a medium sized bowl.
- Roughly chop the basil then add it to the bowl along with 2 tablespoons of olive oil, the minced garlic clove and ½ tsp salt.
- Toss gently to combine then add the bruschetta topping over the cheese in an even layer. Ensure some of the cheese can be seen around the edges as this adds colour and dimension to the dish.
- Drizzle with the balsamic glaze. You can serve as is or a final optional step is to sprinkle over some more chopped basil, give it a quick drizzle of oil and a little sprinkle of salt. This is just if it's needed to make the dip look gorgeous.
- Serve cold or at room temperature – it pairs beautifully with toasted bread, crunchy vegetables, or crackers.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY