Bruschetta Dip
Fresh Roma tomatoes, fragrant basil, zippy garlic, and a splash of balsamic become a vibrant, no-cook Bruschetta Dip you can scoop with crostini, crackers, or veggie sticks. It’s quick, colorful, heart-healthy, and an instant crowd-pleaser.
Ingredients
Basic Ingredients
- 5 pieces Roma (plum) tomatoes finely diced; seed for a less watery dip (optional)
- 0.25 piece red onion minced
- 2 cloves garlic minced
- 0.25 cup fresh basil chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- sea salt and black pepper to taste
Optional Additions
- 0.25 cup shredded Parmesan cheese
- crushed red pepper flakes to taste, for heat
- 0.25 cup black olives chopped
- 0.5 piece avocado diced, for a creamy twist
- 2 tbsp sun-dried tomatoes finely chopped
Instructions
- Prep tomatoes: Finely dice Roma tomatoes (seed for a less watery dip if desired). Add to a mixing bowl.
- Add aromatics: Stir in minced red onion, garlic, and chopped basil.
- Season & marinate: Add olive oil, balsamic vinegar, a pinch of salt, and black pepper. Mix well and let sit 10–15 minutes (counter or fridge) to develop flavor.
- Finish & serve: Spoon into a shallow serving bowl. Garnish with extra basil and, if desired, Parmesan or a light drizzle of balsamic glaze. Serve with crostini, crackers, or veggie dippers.
Notes
Tips: Use firm, ripe tomatoes for best texture; taste and adjust salt/acid before serving; serving at room temperature boosts flavor. For less moisture, briefly drain diced tomatoes in a colander.
Variations: Mediterranean—add feta, cucumber, and Kalamata olives. Creamy—fold in a spoonful of ricotta or cream cheese. Hearty—stir in chickpeas or white beans. Spicy—add jalapeño or hot sauce.
Serving ideas: Pile onto crostini; top grilled chicken/fish; toss with warm pasta; spoon over greens with roasted vegetables.
Storage: Refrigerate up to 3 days in an airtight container (stir before serving). Not freezer-friendly due to fresh tomatoes and basil.