Bruschetta Dip

This dip packs sweet tomatoes, garlic, basil, and a bright splash of acidity for a crowd pleasing bowl that disappears fast at parties and weeknight dinners alike.
It fits recipe schema best practices for clear ingredients, simple steps, and serving suggestions, which helps search engines understand and feature the content more effectively.

Ingredients

• Roma tomatoes diced fine for less water and better texture.
• Fresh basil chopped thin for a fragrant finish.
• Garlic minced to release flavor without overpowering the bowl.
• Extra virgin olive oil for body and sheen that coats every bite.
• Balsamic vinegar or lemon juice for brightness and balance.
• Salt and black pepper to season the tomatoes properly at the end.
• Optional add ins red onion, chives, crushed red pepper, or diced cucumber for crunch and heat without complicating prep.

Step by step

• Prep tomatoes seed if very juicy, then dice small so the dip scoops cleanly.
• Stir in garlic, basil, olive oil, and balsamic until glossy and well combined.
• Season with salt and pepper, taste, and adjust acidity with a hint more balsamic or lemon if needed.
• Let it sit 10 minutes so the flavors mingle a short rest makes it taste like it simmered even though it did not we love free flavor upgrades.

Serve it

• With toasted baguette slices or pita chips for a classic crunchy scoop.
• Alongside grilled chicken or fish as a bright topping that doubles as a side.
• Over whipped ricotta or cottage cheese for a creamy layered dip that feels fancy with almost no effort.

Tips for success

• Small dice everything smaller than a cracker crumb so each scoop gets balanced flavor in one go.
• Drain excess liquid if tomatoes are extra juicy, or add a spoon of olive oil to bring it back together.
• Add basil just before serving to keep it vibrant and aromatic, not dark and wilted.

Storage

• Chill in an airtight container up to 2 days, then stir and refresh with a pinch of salt and fresh basil before serving again.
• Avoid freezing the dip as fresh tomatoes lose texture after thawing, which makes scooping less fun trust the fridge here.

Nutrition note

• Tomatoes bring lycopene and vitamin C, olive oil adds heart friendly fats, and the whole bowl stays light while feeling satisfying next to crunchy toasts.

Tomato Basil Party Dip

This fresh tomato-basil dip packs sweet tomatoes, garlic, basil, and a bright splash of acidity for a crowd-pleasing bowl that disappears fast at parties and weeknight dinners alike.

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Prep Time 10 minutes mins

Rest Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: Italian

Calories: 90

Ingredients Equipment Method Notes

Ingredients

  

Base

• 5 Roma tomatoes, seeded if very juicy, finely diced Small dice for less water and better texture
• 2 tbsp extra virgin olive oil Adds body and sheen
• 1–2 cloves garlic, minced Minced to release flavor without overpowering
• 2 tbsp fresh basil, thinly sliced Chiffonade for a fragrant finish
• 1 tbsp balsamic vinegar or lemon juice, to taste, for brightness
• fine sea salt and black pepper To season properly at the end

Optional add-ins

• 2 tbsp red onion, finely diced
• 1 tbsp chives, thinly sliced
• 1 pinch crushed red pepper flakes For gentle heat
• 1/2 cup cucumber, finely diced For crunch

Equipment

• Mixing bowl

Method

 

1. Prep tomatoes: seed if very juicy, then finely dice so the dip scoops cleanly.
2. Stir in garlic, basil, olive oil, and balsamic until glossy and well combined.
3. Season with salt and black pepper, taste, and adjust acidity with a touch more balsamic or lemon if needed.
4. Let sit 10 minutes so the flavors mingle; a short rest deepens flavor without cooking.

Notes

Serve with toasted baguette or pita chips; spoon alongside grilled chicken or fish; or layer over whipped ricotta or cottage cheese for a creamy contrast.

Small-dice everything so each scoop gets balanced flavor. Drain excess liquid if tomatoes are very juicy, or add a spoon of olive oil to bring it back together. Add basil just before serving to keep it vibrant and aromatic.

Storage: Refrigerate in an airtight container up to 2 days. Stir and refresh with a pinch of salt and fresh basil before serving again. Avoid freezing; fresh tomatoes lose texture after thawing.

Nutrition note: Tomatoes bring lycopene and vitamin C, olive oil adds heart-friendly fats, and the bowl stays light yet satisfying next to crunchy toasts.