Cold Bruschetta Dip 

Fresh, creamy, and bursting with summer flavors, this Cold Bruschetta Dip layers a whipped crème fraîche base under a vibrant tomato-basil topping. It’s easy to prepare ahead and perfect for gatherings—no cooking required beyond whipping and chopping. Serve it with crusty baguette slices or crisp crackers for a crowd-pleasing appetizer that's cool, bright, and endlessly customizable.

Ingredients

Bruschetta topping

• 4 on‑the‑vine tomatoes (about 2 cups), stems/seeds removed, chopped
  
  

• 2 Tbsp fresh basil, chopped
  
  

• 1 clove garlic, minced
  
  

• 2 Tbsp balsamic vinegar
  
  

• 2 Tbsp extra-virgin olive oil
  
  

• Salt and freshly ground black pepper, to taste
  
  

Cheese base

• 7½ oz crème fraîche
  
  

• ¼ cup plain Greek yogurt
  
  

• ¼ cup Parmesan cheese, shredded
  
  

• 2 Tbsp fresh basil, chopped
  
  

• 2 cloves garlic, minced
  
  

For serving

• Bread or crackers
  
  

(Makes about 6 servings at ½‑cup each) 

Directions

1. In a bowl, combine chopped tomatoes, basil, garlic, balsamic vinegar, olive oil, salt, and pepper.
   
   

2. In another bowl, whip crème fraîche, yogurt, Parmesan, basil, and garlic with a hand mixer until fluffy (about 2 minutes).
   
   

3. Spread the cheese mixture into a shallow serving bowl or plate.
   
   

4. Spoon the tomato-basil mixture evenly over the cheese layer.
   
   

5. Serve immediately with bread or crackers.
   
   

Prep tip: Keep tomato and cheese components chilled separately up to 24 hours and assemble just before serving. 

Nutrients (per ½‑cup serving, excluding bread/crackers)

• Calories: 150 kcal
  
  

• Carbohydrates: 6 g
  
  

• Protein: 4 g
  
  

• Fat: 13 g (sat 5 g)
  
  

• Cholesterol: 25 mg
  
  

• Sodium: 91 mg
  
  

• Sugar: 4 g
  
  

• Fiber: 1 g