Bruschetta Dip

A bowl of dip topped with chopped yellow and red tomatoes, fresh herbs, and balsamic glaze, garnished with a slice of bread. A loaf of bread and tomatoes are in the background.

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.

Course Appetizers/Party Foods

Cuisine American

Keyword Bruschetta Dip

Prep Time 15

Chill Time (Optional) 10

Total Time 25

Servings

Calories 156kcal

Author Lisa O'Driscoll

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