Bruschetta Dip
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This Bruschetta Dip layers soft whipped ricotta with juicy tomatoes, basil, garlic, and a touch of balsamic. Pile it onto crunchy crostini for a creamy, refreshing appetizer with irresistible tomato basil flavor.
Bruschetta Dip Recipe
I’m always looking for something easy and impressive to serve when friends come over and this bruschetta dip never disappoints. I start with a creamy whipped ricotta layered with garlicky tomato bruschetta, ribbons of basil, and a drizzle of balsamic glaze. The contrast between the cool creamy cheese and the juicy tomato topping is ridiculously good on crunchy toasted bread.
The best part is it comes together with ingredients I almost always have on hand. The ricotta blends up smooth and airy in a food processor and the fresh tomato topping just needs a quick toss and a short rest. It’s fresh, creamy, and tangy and perfect served with toasted baguette slices, pita chips, crostini, or crisp cucumber rounds.
Because this is such a light and refreshing dip, it makes the perfect starter before the main course. If you’re planning a full dinner, you can serve it alongside my Grilled Chicken Kabobs or Lemon Rosemary Chicken for a simple menu that works beautifully together.
Why We Love This Recipe
- Extra creamy: Blending the ricotta with cream cheese and extra virgin olive oil gives this cheesy bruschetta dip an unbelievably smooth texture.
- Fresh and vibrant flavors: The combination of cherry tomatoes, fresh basil, garlic, and olive oil tastes light, juicy, and full of Mediterranean flavor.
- Quick and easy appetizer: It comes together fast, but it still looks beautiful enough for holidays, parties, and dinner nights with friends.
Ingredients
Find the full printable recipe with measurements and directions in the recipe card below.
For the Whipped Ricotta
- Full fat ricotta cheese: Creates the silky base and gives the dip its soft, creamy texture.
- Cream cheese: Adds richness and helps the ricotta whip up extra smooth.
- Extra virgin olive oil: Adds flavor and helps everything blend beautifully.
- Lemon zest: Brightens the creamy cheese layer and keeps it tasting fresh.
- Lemon juice: Adds a little tangy balance to the rich ricotta.
- Fine salt: Brings all the flavors together without overpowering the dip.
- Freshly ground black pepper: Adds just enough warmth and bite.
For the Tomato Bruschetta Topping
- Cherry or grape tomatoes: These stay juicy and flavorful without making the dip watery.
- Fresh basil: Fresh basil gives the tomato mixture that classic bruschetta flavor.
- Extra virgin olive oil: Helps the tomatoes soften slightly and adds richness.
- Garlic clove: Adds bold flavor that works perfectly with the tomatoes and basil.
- Sea salt: Pulls the juices out of the tomatoes and boosts flavor.
- Freshly ground black pepper: Adds balance and depth to the fresh tomato mixture.
To Serve
- Balsamic reduction: Sweet, tangy, and absolutely perfect drizzled over the top.
- Flaky sea salt: Adds a little crunch and a final burst of flavor.
How To Make Easy Bruschetta Dip With Ricotta
Step 1. Add the ricotta, cream cheese, olive oil, lemon zest, lemon juice, salt, and pepper to a food processor.
Step 2. Blend until smooth, creamy, and airy. Spread the whipped ricotta onto a shallow serving plate or bowl. Use the back of a spoon to create soft swirls.
Step 3. In a mixing bowl, combine the diced tomatoes, fresh basil, olive oil, minced garlic, salt, and pepper.
Step 4. Let the tomato bruschetta mixture sit for 5 to 10 minutes so the flavors meld together.
Step 5. Spoon the tomato topping over the whipped ricotta layer.
Step 6. Drizzle generously with balsamic glaze and sprinkle with flaky sea salt. Serve immediately with toasted bread, crostini, pita chips, or crackers.
Storage Instructions
Refrigerator: Store the whipped ricotta and tomato topping separately in airtight containers for the freshest texture. The ricotta mixture will keep well for up to 3 days in the refrigerator. The fresh tomato topping is best within 24 hours since the tomatoes continue releasing juice.
Freezer: Freezing is not recommended because the ricotta and cream cheese texture can become grainy after thawing.
Variations And Add-ins
A few ingredient swaps can go a long way with this dip recipe, and there are so many easy ways to play with the flavors. These ideas keep things fun without changing the heart of the recipe.
- Boursin: Swap half of the ricotta with some creamy boursin for an easy boursin bruschetta dip with extra herbed flavor.
- Feta: Add crumbled feta on top for a salty Mediterranean twist.
- Onion: Stir finely diced shallot or red onion into the tomato mixture for extra crunch.
- Tomatoes: Use roma tomatoes or vine ripened tomatoes if cherry tomatoes are not available.
- Pine nuts: Sprinkle toasted pine nuts over the top for a little crunch.
Tips And Tricks
These simple pointers help the dip come out smooth, bright, and easy to serve. Nothing complicated, just the little things that make a difference.
- Use full-fat ricotta: The moisture content in regular full-fat ricotta blends up perfectly and gives you that light, airy texture.
- Let the tomato mixture rest: That 5 to 10 minute rest is where the magic happens. The salt draws out just enough juice from the tomatoes to create a little natural dressing.
- Slice your basil right before using: Basil oxidizes quickly once cut, so slice it at the last minute to keep it bright green and fresh tasting.
- Mince your garlic as fine as you possibly can: A large chunk of raw garlic in a bite is overwhelming. The goal is for it to blend into the background and add depth without tasting too strong.
- Soften the cheese: Slightly softened cheese blends smoother and faster and gives you a creamier result.
More Cool and Creamy Dips For Parties
- Whipped Brie Dip
- Cranberry Jalapeno Cream Cheese Dip
- Green Goddess Dip
- Blue Cheese Dip
- Easy Spinach Dip
- Salmon Dip With Cream Cheese
Bruschetta Dip
Ingredients
For the Whipped Ricotta
- 1 cup full-fat ricotta cheese
- 1/2 cup cream cheese softened
- 2 tablespoon extra virgin olive oil
- 1 tsp lemon zest
- 1/2 tbsp lemon juice
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
For the Bruschetta Topping
- 10-12 cherry or grape tomatoes finely diced
- 2 tablespoon fresh basil thinly sliced
- 2 tablespoon extra virgin olive oil
- 1 garlic clove very finely minced
- Sea salt to taste
- Freshly ground black pepper to taste
To Serve
- Balsamic reduction
- Flaky sea salt
Instructions
- Add the ricotta, cream cheese, olive oil, lemon juice, lemon zest, salt, and pepper to a food processor.1 cup full-fat ricotta cheese, 1/2 cup cream cheese, 2 tablespoon extra virgin olive oil, 1 tsp lemon zest, 1/2 tbsp lemon juice, 1/2 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper
- Blend until completely smooth, airy, and creamy, scraping down the sides as needed. Taste and adjust seasoning. Spoon the whipped ricotta onto a shallow serving plate or bowl and spread it into soft swoops with the back of a spoon.
- In a bowl, gently mix the chopped tomatoes, basil, olive oil, garlic, salt, and pepper. Let it sit for 5 to 10 minutes so the flavors meld and the tomatoes release a little juice.10-12 cherry or grape tomatoes, 2 tablespoon fresh basil, 2 tablespoon extra virgin olive oil, 1 garlic clove, Sea salt, Freshly ground black pepper
- Spoon the tomato mixture over the whipped ricotta, keeping it loose and rustic.
- Drizzle with balsamic reduction, finish with flaky salt and a crack of black pepper.Balsamic reduction, Flaky sea salt
- Serve immediately or refrigerate for up to 30 minutes before serving for a slightly firmer base.
Notes
- For the smoothest, creamiest dip, be sure to soften your cream cheese ahead of time. This helps you avoid any lumps when mixing.
- For best results, let the tomato mixture rest for 5-10 minutes before spooning it over the ricotta dip.
- Wait to slice your basil until just before adding to keep the flavor fresh.
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
