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.
Equipment
- Mixing bowl
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
Instructions
- Prep tomatoes: seed if very juicy, then finely dice so the dip scoops cleanly.
- Stir in garlic, basil, olive oil, and balsamic until glossy and well combined.
- Season with salt and black pepper, taste, and adjust acidity with a touch more balsamic or lemon if needed.
- 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.