Ingredients:

1 tablespoon olive oil
3 cloves garlic, minced
1 pint cherry or grape tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon black pepper
8 oz cream cheese, softened
1/2 cup sour cream or plain Greek yogurt
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, finely chopped
1 tablespoon balsamic glaze (plus more for topping)
Optional: 1/4 teaspoon red pepper flakes for a little heat
Fresh parsley or basil for garnish
Toasted baguette slices, crackers, or vegetables for serving

Instructions

Preparation: Step 1: Roast the Garlic Tomatoes

In a medium skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the halved cherry tomatoes, season with salt and black pepper, and sauté for 5–7 minutes, stirring occasionally, until the tomatoes soften and begin to burst. Turn off the heat and let the mixture cool slightly.

Step 2: Prepare the Creamy Base

In a large mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), mozzarella, and Parmesan. Use a hand mixer or spatula to mix until smooth, creamy, and well blended. The cheese should be fluffy with no large lumps remaining.

Step 3: Add the Bruschetta Flavors

Fold in the cooked tomato and garlic mixture (reserving a few for topping if you wish), fresh chopped basil, and balsamic glaze. Stir gently so the tomatoes are evenly distributed without breaking down too much.

Step 4: Bake or Chill (Optional Warm Dip Method)

To serve warm: Preheat the oven to 375°F (190°C). Spread the dip into a baking dish or oven-safe skillet. Bake for 15–20 minutes until hot and bubbly with a golden top.
To serve cold: Simply refrigerate the dip for at least 1 hour before serving to let the flavors meld together beautifully.

Step 5: Garnish and Serve

Before serving, drizzle with more balsamic glaze and garnish with extra basil or parsley. Serve with toasted baguette slices, crackers, or crunchy vegetables like cucumber or bell pepper strips.

Notes

Be sure to use room temperature cream cheese for the smoothest texture. Cold cream cheese can leave the dip lumpy.
Don’t skip the balsamic glaze it adds a sweet tangy finish that mimics the classic bruschetta profile.
For extra depth, you can roast the tomatoes in the oven at 400°F (200°C) for 15–20 minutes instead of pan sautéing.

Prep Time: 10 minutes
Cook Time: 15–20 minutes

Nutrition

Calories: 110
Sodium: 180 mg
Protein: 3 g