Make this easy, crowd-pleasing baked dip that combines fresh tomato bruschetta flavors with a rich, warm cheese base. It is perfect for parties and gatherings.
Author:ellievance
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:6 servings 1x
Category:Appetizer
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup Boursin cheese (or soft goat cheese)
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup diced fresh Roma tomatoes, drained well
1/4 cup chopped fresh basil
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
Crostini, crackers, or vegetable sticks for serving
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small oven-safe skillet.
In a medium bowl, combine the softened cream cheese, sour cream, Parmesan cheese, Boursin cheese, Italian seasoning, garlic powder, salt, and pepper. Mix until smooth and fully combined.
Spread the cheese mixture evenly into the prepared baking dish.
In a separate small bowl, gently toss the drained diced tomatoes, fresh basil, minced garlic, olive oil, and balsamic vinegar.
Spoon the tomato mixture over the top of the cheese base.
Bake for 15 to 20 minutes, or until the dip is hot throughout and the edges are lightly golden.
Let the dip cool for 5 minutes before serving warm with crostini, crackers, or fresh vegetables.
Notes
Drain the diced tomatoes thoroughly to prevent the dip from becoming watery. Press them between paper towels if needed.
For a richer flavor, you can roast the tomatoes slightly before mixing them into the topping.
This dip pairs well with sturdy crackers or toasted baguette slices for dipping. Consider this recipe when planning your weekly meal planning for easy appetizers.