This Bruschetta Dip is light, creamy, and layered with fresh Mediterranean flavor. Silky whipped ricotta forms the base, while juicy marinated tomatoes, fresh basil, and a balsamic reduction bring brightness and contrast. It’s the kind of appetizer that looks impressive but comes together with minimal effort.
This bruschetta dip recipe takes classic bruschetta and adds it to a whipped ricotta base, for an irresistibly flavorful and fresh dip. Served with crostini, it’s the perfect party appetizer for summer.
After I made my caprese bruschetta a while ago, I started considering what other cheese would pair well with bruschetta. Whipped ricotta ended up being the perfect solution. Once it’s whipped, it has a beautifully airy and creamy texture that’s not too heavy and the flavor works nicely with the other ingredients in the dip.
The best part? The entire recipe takes just a handful of ingredients and 15 minutes to prepare. No wonder I can’t stop making it!
Why We Love This Bruschetta Dip Recipe
- Fresh & flavorful. Every bite of this dip is filled with fresh tomatoes and basil with punches of tangy flavor from the ricotta base. The in-season produce really balances the richness and creaminess of the cheese.
- Ready in 15 minutes. I’m not sure this dip could be easier to make. The most time-consuming part is letting the bruschetta topping marinate for 10 minutes, which can easily be done while you’re whipping the topping. And while it can be chilled first, it’s also delicious when enjoyed immediately.
- Great for sharing. This bruschetta dip makes a quick, easy party appetizer for any occasion, but especially summer picnics. I get almost as many requests for this in the summer as I do for crack dip and that’s saying a lot!
Key Ingredients
This dip is made with just a handful of fresh ingredients, dairy, and pantry staples. Be sure to scroll down to the recipe card below for the exact measurements.
- Ricotta cheese – It’s very important to use full-fat ricotta here. Any low-fat variations will not give you the right texture for the dip.
- Cream cheese – Helps to stabilize and thicken the ricotta.
- Olive oil – This dip is a great place to splurge on quality extra virgin olive oil (EVOO).
- Lemon – A bit of lemon zest and lemon juice adds some acidity to balance the richness of the ricotta.
- Salt & pepper – I used fine salt for the cheese mixture and sea salt for the topping.
- Tomatoes – I like to use cherry or grape tomatoes, but since they’re finely diced, Roma tomatoes would also work.
- Basil – Look for basil that’s bright green without any wilting or brown spots.
- Garlic – Be sure to mince very finely since it will be enjoyed raw. We want it distributed throughout the filling so no one bites into huge pieces of raw garlic.
How To Make Bruschetta Dip
This savory dip takes just 10 minutes and just a few steps to prepare. The printable instructions can be found in the recipe card below.
- Whip the ricotta. Add the whipped ricotta ingredients to the food processor. Blend until smooth, airy, and creamy. Be sure to scrape down the sides a few times. Give it a taste and adjust the seasonings as needed. Spoon into a shallow serving dish and spread evenly.
- Make the topping. Combine the chopped tomatoes, basil, oil, garlic, salt, and pepper in a bowl. Let sit for 5-10 minutes. This gives the flavors time to meld and lets the tomatoes release some juice.
- Assemble. Spoon the tomato mixture over the whipped ricotta. Top with a drizzle of balsamic reduction, flaky sea salt, and a crack of black pepper.
- Enjoy. Serve immediately or refrigerate for 30 minutes.
Recipe Tips & Variations
This bruschetta dip recipe is so quick and easy to make that I only have a few tips and suggestions!
- Use full-fat ricotta. Low-fat ricotta will not whip up to have the same light, airy, or creamy texture as full-fat ricotta and it will throw off the texture of the entire dip.
- Dice into small pieces. Everything in the bruschetta topping should be diced into very small pieces. The goal is to get a little bit of everything in every bite.
- Use quality ingredients. Bruschetta dip is ideal for making in the summer when fresh, ripe tomatoes and basil are plentiful. The topping will taste as good as the ingredients used, so be sure to grab produce that’s perfectly ripe and use quality olive oil.
- Add more toppings. If you love olives, go ahead and dice a few into small pieces to mix into the bruschetta. For a bit of crunch, add (very finely) diced red onion.
What To Serve It With
As you can see in the photos, my favorite way to serve this whipped ricotta bruschetta dip is with crostini. Regular bruschetta is also typically served with bread or crostini, so it just makes sense. The crunchy crostini is the perfect complement to the creamy ricotta base.
Other dipping options include any type of crackers and pretzel thins. It’s a little harder to dip veggies in this and scoop up the topping, but cucumber slices might work.
Proper Storage
Bruschetta dip is best enjoyed freshly made. If refrigerated for more than 12 hours, the tomatoes will soften, and the ricotta will absorb the acidity from the bruschetta mixture, which can cause the fat to separate.
If you do need to refrigerate it for a bit, cover it tightly with plastic wrap and let it sit on the counter for a few minutes before serving, as the ricotta will harden when fully chilled.
Bruschetta Dip
Ingredients
For the whipped ricotta
- 1 cup full-fat ricotta cheese
- ½ cup cream cheese
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- ½ Tablespoon lemon juice
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
For the bruschetta topping
- 10-12 cherry tomatoes (or grape tomatoes),finely diced
- 2 Tablespoon fresh basil thinly sliced
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic very finely minced
- Sea salt to taste
- Freshly ground black pepper to taste
To serve
Instructions
- Add the ricotta, olive oil, lemon zest, salt, and pepper to a food processor. Blend until completely smooth, airy, and creamy, scraping down the sides as needed. Taste and adjust seasoning. Spoon the whipped ricotta onto a shallow serving plate or bowl and spread it into soft swoops with the back of a spoon.
- In a bowl, gently mix the chopped tomatoes, basil, olive oil, garlic, salt, and pepper. Let it sit for 5 to 10 minutes so the flavors meld and the tomatoes release a little juice.
- Spoon the tomato mixture over the whipped ricotta, keeping it loose and rustic. Drizzle with balsamic reduction, finish with flaky salt and a crack of black pepper.
- Serve immediately or refrigerate for up to 30 minutes before serving for a slightly firmer base.
Last Step:
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