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Avena Recipes

Melty Cheesy Bruschetta Dip

A warm, creamy cheese dip topped with fresh tomato bruschetta that's perfect for parties, game days, and holiday gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cheese Layer
  • 8 oz cream cheese softened
  • ½ cup full-fat sour cream
  • ½ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup Romano cheese
Bruschetta Topping
  • 2 pounds Roma tomatoes diced
  • 1 medium red onion finely diced
  • 2 green onions sliced
  • 4 garlic cloves minced
  • ½ cup chopped fresh basil
  • 1 teaspoon dried oregano
  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For Serving
  • Toasted Italian bread
  • Crackers
  • Crostini
  • Pita chips

Method
 

Preheat oven to 375°F.
    Combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, and Romano until smooth.
      Spread into an 8×8-inch baking dish.
        Bake for 22–25 minutes until bubbly and lightly golden.
          Meanwhile, combine tomatoes, onions, garlic, basil, oregano, olive oil, balsamic vinegar, salt, and pepper.
            Drain excess tomato liquid if needed.
              Let baked cheese rest for 5 minutes.
                Spoon tomato mixture over the warm cheese.
                  Garnish with additional basil and Parmesan.
                    Serve immediately with toasted bread or crackers.

                      Notes

                      Store leftovers in the refrigerator for up to 4 days. Keep the tomato topping separate whenever possible. The cheese base can be frozen for up to 2 months. Freshly shredded cheese melts more smoothly than pre-shredded varieties.