Bruschetta dip is the perfect appetizer for any occasion! This version features chopped tomatoes, garlic, basil, balsamic, and olive oil served cold over whipped crème fraîche that’s spiked with basil, parmesan, and garlic. It’s so easy, irresistibly creamy, and a wonderful vegetarian recipe.
OMG, you guys, I’m swooning over this one! I can’t believe I was missing out on bruschetta dip before now! It’s easily becoming my go-to appetizer for serving at or bringing to parties (or just making for myself at home). Well, in addition to my Roasted Cherry Tomato Tart or Eggplant Red Pepper Dip, that is!
If you love tomato bruschetta, you will LOVE this twist. All you need to do is whip up bruschetta topping, but instead of putting it on bread, spoon it on top of a layer of whipped cheese instead. Then, serve with bread or crackers of your choice to scoop up the creamy concoction.
I used crème fraîche as the cheese here, and it offers just the right amount of tang with plenty of rich flavor. If you don’t have that on hand, no worries. I offer lots of ideas for substitutions in the post!
Ingredients and Substitutions
- Tomatoes: I used on-the-vine tomatoes, but you can substitute pretty much any tomato. You just need about 2 cups of chopped tomatoes.
- Basil: Fresh basil is a must for nailing the flavors of bruschetta dip. You’ll use it in the tomato topping and cheese base. Parsley can be subbed in a pinch.
- Garlic: Same goes for fresh garlic. If you don’t have fresh cloves, you can substitute garlic powder or dried minced garlic.
- Extra virgin olive oil: Good olive oil makes for good bruschetta. I use and love the Partanna brand.
- Balsamic vinegar: This adds additional flavor, but you can omit it if you don’t have it on hand.
- Crème fraîche: I really love using this cheese to make the dip. However, you can swap in sour cream, mascarpone, cottage or ricotta cheese, or cream cheese if you don’t have crème fraîche.
- Plain Greek yogurt: I add a little yogurt for some extra tang. Omit if you don’t have any or don’t want to use it.
- Shredded parmesan cheese: This adds some extra flavor to the cheese base. If you need the dip to be strictly vegetarian, use a brand that’s labeled as vegetarian like the Whole Foods 365 brand.
- Bread or crackers: Some of the best breads for bruschetta include baguettes, sourdough, or ciabatta. You need something that’s going to hold up and won’t turn soggy from the tomatoes and creamy cheese. I also like to serve bruschetta dip with pita chips or crackers, such as seed crackers or Triscuits, since they are sturdy.
The full recipe card is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Chop up the tomatoes and basil. For tips, see my tutorial on How to Cut Tomatoes.
In a bowl, combine the tomatoes, garlic, basil, olive oil, and balsamic vinegar.
Prepare the cheese base. Using a hand mixer, whip the crème fraîche with the yogurt, parmesan cheese, garlic, and basil until fluffy. This takes about 2 minutes.
Spread out the whipped cheese in a serving bowl or plate with rims. Spoon the bruschetta topping over the cheese. Serve with bread or crackers and enjoy!
Once it’s been assembled, bruschetta dip is best enjoyed right away. However, you can easily prep the recipe in advance and keep the components separate until you’re ready to serve it. Keep the tomato topping and whipped cheese base in their own airtight containers in the fridge for up to 24 hours. Assemble the dip just before serving.
As discussed, bruschetta dip pairs wonderfully with crunchy bread or crackers. You can also assemble the dip on top of cooked pizza crust or puff pastry. Cut into slices and serve it that way instead of with bread for dipping!
More Appetizer Recipes
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- 7.5 ounces crème fraîche - see notes for substitutions
- ¼ cup plain Greek yogurt
- ¼ cup shredded parmesan cheese - use one labeled as vegetarian if needed
- 2 tablespoons chopped fresh basil
- 2 cloves garlic - minced
- Bread or crackers - for serving
- In a mixing bowl, combine the bruschetta ingredients: chopped tomatoes, basil, garlic, balsamic, olive oil, salt, and pepper.
- In another bowl, combine the crème fraîche, yogurt, parmesan, basil, and garlic. Using a hand mixer, beat the mixture until fluffy, about 2 minutes.
- In a serving bowl or plate with rims, spread out the cheese mixture. Spoon the bruschetta topping over it.
- Serve with bread or crackers. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Cheese substitutions include mascarpone, ricotta, cottage, or softened cream cheese. You can also use plain Greek yogurt or sour cream.
- This dish is best enjoyed right away once assembled. To make in advance, prepare the bruschetta topping and cheese base but store in separate airtight containers in the refrigerator for up to 24 hours. Assemble the dip right before serving
- I recommend using a sturdy bread like a baguette or crackers for serving. You need something that will hold up with the tomatoes and creamy cheese. Nutrition facts do not include bread or crackers.
Enjoy! – Lizzie