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Ingredients
Scale
- 4 Roma tomatoes, diced
- ¼ cup fresh basil leaves, chopped
- 1 garlic clove, minced (for bruschetta topping)
- 1 tablespoon extra virgin olive oil
- 1–2 teaspoons balsamic vinegar (to taste)
- Salt, to taste
- 8 oz feta cheese, crumbled
- 4 oz cream cheese (½ block), softened
- ½ cup sour cream
- 1 garlic clove, minced (for cheese mixture)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil (for cheese mixture)
- Salt, to taste (for cheese mixture)
- Additional basil leaves, chopped (for garnish)
- Red pepper flakes (for garnish)
- Freshly grated Parmesan cheese (for garnish)
Instructions
- Toss the diced tomatoes and chopped basil in a bowl.
- Add minced garlic, balsamic vinegar, olive oil, and salt; mix gently.
- Let the mixture marinate for at least 15 minutes.
- In another bowl, beat cream cheese until smooth.
- Fold in crumbled feta and sour cream; combine gently.
- Add garlic, lemon juice, olive oil, and a pinch of salt; mix until fully combined.
- Spread the cheese mixture in a serving dish.
- Top with bruschetta mixture and garnish with basil, red pepper flakes, and Parmesan.
Notes
Ripe tomatoes are crucial for the best flavor.
Allow the dip to sit for a while before serving to enhance flavors.
Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Mixing and Layering
- Cuisine: Italian
Nutrition
- Calories: 210
- Sugar: 2
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 7
- Cholesterol: 30