Mediterranean Bruschetta Dip

A creamy-meets-fresh dip with all the bold flavors of the Mediterranean—feta, olive oil, basil, tomatoes, garlic, and a lemony tang. Perfect for sharing with toasted pita, grilled sourdough, or crackers!

Ingredients

• For the Mediterranean Bruschetta:
• 4 ripe Roma tomatoes, diced
• ¼ cup fresh basil leaves, finely chopped
• 1 garlic clove, minced
• 1½ tablespoons extra virgin olive oil
• 1–2 teaspoons balsamic vinegar or red wine vinegar
• Salt to taste

Optional: 1 tablespoon finely chopped kalamata olives or sun-dried tomatoes for extra flavor

For the Creamy Cheese Base:

• 8 oz block feta cheese, crumbled (use creamy Greek feta)
• 4 oz cream cheese, softened
• ½ cup thick Greek yogurt or sour cream
• 1 garlic clove, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon olive oil
• Salt to taste (adjust based on feta’s saltiness)

For Garnishing:

• Fresh basil or parsley, chopped
• Red pepper flakes (optional)
• Freshly grated Parmesan or crumbled feta

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‍ Instructions

1. Prepare the Tomato Topping:

In a bowl, combine diced Roma tomatoes, chopped basil, garlic, olive oil, balsamic vinegar (or red wine vinegar), and salt.

Let it sit for 10 minutes to let the flavors develop.

2. Make the Cheese Mixture:

In another bowl, combine crumbled feta, softened cream cheese, Greek yogurt or sour cream, garlic, lemon juice, olive oil, and a pinch of salt.

Use a hand mixer or fork to blend until smooth and creamy.

3. Assemble the Dip:

Spread the cheese mixture evenly in a shallow serving dish.

Spoon the tomato-basil bruschetta mix over the top, spreading gently.

4. Garnish:

Sprinkle with red pepper flakes, extra basil, and a bit of freshly grated Parmesan or more feta.

5. Serve:

Serve with grilled pita wedges, warm crusty bread, or seeded cracke