Bruschetta Dip

Bruschetta dip is everything I love about the classic Italian appetizer—juicy tomatoes, fragrant basil, and a hit of garlic—all chopped up and served in a scoopable, party-friendly form. Instead of spooning it over toasted bread slices, I serve this dip with crostini, crackers, or even fresh veggies for a fresh and flavorful snack that works for any occasion.

Why You’ll Love This Recipe

I love this bruschetta dip because it’s incredibly quick to prepare and always a crowd-pleaser. It’s fresh, tangy, and herby, and it pairs well with almost anything crunchy. Whether I need a fast appetizer for guests or a light bite for myself, this dip hits all the right notes—bright, bold, and perfectly simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Roma tomatoes, diced

• Fresh basil, chopped

• Garlic, minced

• Olive oil

• Balsamic vinegar

• Salt

• Black pepper

• Red onion, finely chopped (optional)

• Fresh mozzarella, cubed or pearls (optional)

• Crostini, pita chips, or crackers for serving

Directions

1. I start by dicing the tomatoes and placing them in a mixing bowl. I prefer Roma tomatoes because they’re less watery, but any ripe tomatoes will do.

2. I add the chopped basil, minced garlic, a splash of olive oil, and a drizzle of balsamic vinegar.

3. I season everything with salt and pepper, then stir gently to combine.

4. If I’m using red onion or fresh mozzarella, I fold those in at the end. The mozzarella adds a creamy bite that I really enjoy.

5. I let the mixture sit for about 10–15 minutes so the flavors can meld.

6. I serve it chilled or at room temperature with crostini or crackers on the side for scooping.

Servings and timing

This recipe makes about 6–8 appetizer servings.
Prep time: 10 minutes
Chill time (optional): 10–15 minutes
Total time: 10–25 minutes

Variations

Sometimes I add diced avocado for a creamier twist or a handful of chopped olives for extra briny flavor. I’ve also used cherry tomatoes when I want a sweeter version, and I occasionally top the whole dip with a drizzle of balsamic glaze right before serving. For a heartier take, I stir in cannellini beans or chopped grilled chicken and make it a light lunch.

Storage/reheating

I store any leftover dip in an airtight container in the fridge for up to 2 days. It does get juicier as it sits, so I sometimes drain off excess liquid or stir in a few more fresh tomatoes before serving again. I don’t reheat it—this dip is meant to be enjoyed cold or at room temperature.

FAQs

Can I make bruschetta dip ahead of time?

Yes, I often make it a few hours in advance. It actually tastes better after the flavors have had some time to mingle.

What’s the best type of tomato to use?

I go for Roma tomatoes because they’re firm and less watery, but cherry or grape tomatoes work great too.

Can I serve this warm?

I’ve always served it chilled or at room temperature, but it can be gently warmed and served over toasted bread if I want a more traditional feel.

Is this dip keto-friendly?

Yes, as long as I serve it with keto-friendly dippers like cucumber slices or low-carb crackers, it fits into a low-carb diet.

Can I freeze bruschetta dip?

I don’t recommend freezing it. The fresh tomatoes and basil lose their texture and flavor once thawed.

Conclusion

Bruschetta dip is one of my favorite ways to enjoy the fresh, vibrant flavors of summer in a super easy, shareable format. It’s light, flavorful, and endlessly customizable. Whether I’m entertaining guests or just snacking on something fresh and satisfying, this dip always delivers.