Bruschetta Dip
Enjoy all the bruschetta flavors in this delicious dip, perfect for summer gatherings.
Equipment
- Food processor
Ingredients
For the bruschetta
- 4 Roma tomatoes
- 0.25 cups basil leaves, chopped
- 1 clove garlic, minced
- 1 tablespoon Extra Virgin olive oil
- 1-2 teaspoons balsamic vinegar
- Salt to taste
For the cheese
- 8 oz feta cheese, crumbled
- 4 oz cream cheese ½ block
- 0.5 cups sour cream
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- Salt to taste
To garnish
- More basil leaves, chopped
- Red pepper flakes
- Parmesan cheese, freshly grated
Instructions
Preparation
- Core and dice tomatoes into small cubes.
- In a medium bowl, place tomatoes, basil, garlic, olive oil, balsamic vinegar and salt. Toss to coat.
- Set aside to marinate for 10 minutes.
- In the bowl of your food processor, add all cheese dip ingredients.
- Puree for 3-4 minutes until smooth and creamy, scraping the bowl in the middle.
- Scoop the cheese mixture onto a shallow serving plate or bowl and top with bruschetta dip.
- Sprinkle top with red pepper flakes, parmesan cheese and more basil.
- Serve with crackers, pita chips or toasted bread.
Notes
This dip is perfect for summer gatherings and can be served with a variety of dippers.
Nutrition
Serving: 1cupCalories: 210kcalCarbohydrates: 6gProtein: 9gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 47mgSodium: 572mgPotassium: 209mgFiber: 1gSugar: 3gVitamin A: 689IUVitamin C: 7mgCalcium: 280mgIron: 0.5mg
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