This no-cook bruschetta dip is perfect for summer gatherings or potlucks! It features juicy tomatoes, basil, garlic, balsamic vinegar, all on top of a rich, creamy whipped feta base. Made in minutes, it’s great with crusty bread, crackers, and more.
This is one of my Dip recipes I know you’ll want to keep on hand!
Who’s ready for some summer recipes? The weather is heating up here in the Midwest, which means it’s time for some no-cook treats!
This dip combines two of my favorites; a creamy whipped feta, and fresh and bright bruschetta.
The feta is whipped with greek yogurt, lemon juice, garlic, and olive oil and is the consistency of hummus. Perfect for dipping as is!
Then that’s topped with a simple and classic bruschetta made from tomatoes, garlic, basil, olive oil, and balsamic vinegar.
Simple ingredients, that when combined, become something special, and a dip that any crowd will go nuts over!
Why you’ll love this recipe!
- No-cook – when the weather heats up, the last thing I want to do is turn on my oven or stovetop. Appetizers like this are perfect!
- Customize-able – prefer onion in your bruschetta? Add some! Want a more garlicky feta base? Add some more garlic. It’s hard to mess this up!
What do I need to make this recipe?
- Tomatoes – I usually use cherry or grape tomatoes, but any variety of tomatoes will work.
- Garlic – instead of fresh cloves, you can use about 1 tsp of garlic paste (gourmet garden is a brand I use often). I don’t recommend using garlic powder for this recipe.
- Basil – this time of year, fresh basil should be easy to find. Dried basil won’t have the same flavor or texture.
- Olive oil – I prefer to use extra virgin.
- Balsamic vinegar – use your favorite brand.
- Salt/pepper – nothing fancy here, just kosher salt and regular black pepper.
- Feta cheese – I prefer using a block of feta, as opposed to the crumbles.
- Greek yogurt – I use the full-fat plain variety. Regular yogurt won’t have the same texture and doesn’t work in this recipe.
- Lemon juice – you can use freshly squeezed or bottled, both have great results.
How to make whipped feta bruschetta dip:
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Make the whipped feta. Add all the ingredients to a food processor and pulse until creamy.
- Make bruschetta. Nothing fancy here, just add to a bowl and stir.
- Spread. Add the feta in an even layer in a serving dish/plate.
- Top. Spoon the bruschetta over the top and garnish if desired.
Helpful Tip!
A food processor is the tool I most often use when making the whipped feta base, but if you don’t have one, you have a few options. You could use a stand or hand mixer, an immersion blender, or a traditional blender. You’re just looking for the base to be about the consistency of hummus.
Variations of this recipe
- Tomatoes – cherry or grape tomatoes are my favorites to use, as I love their sweetness year-round. But if you have another favorite, feel free to use it! I would recommend seeding other varieties of tomatoes, so they don’t make the dip too wet.
- Garlic – this is an ingredient that can be overpowering, and the amount listed is the amount we like. But if you would like less (or more), feel free to adjust to your tastes.
- Onion – some people love adding some onion to their bruschetta, so if you’d like to, you could add some finely minced red or white onion. Shallot would also work here.
- Feta base – for some extra flavor in the base, feel free to replace half of the feta with an equal amount (3.5 oz) of boursin cheese (garlic and herb is my favorite).
- Balsamic glaze – a drizzle of this on top of the bruschetta adds a great pop of flavor. It’s optional, but I recommend it!
FAQ’s
Nope, I don’t make any claims of authenticity about this recipe. This is just my version, using the ingredients that we love.
Making bruschetta dip ahead of time
This dip is a great one to make ahead!
Just make the two parts (whipped feta and bruschetta) and store them separately in the refrigerator.
Combine and serve!
Storage
Leftover dip should be refrigerated in an airtight container and enjoyed within 4 days.
For the best texture, I recommend storing the whipped feta and the bruschetta separately.
My Favorite Food Processor!
I’ve had this food processor for many years and it’s held up SO well! It is a bit on the pricey side, so I wanted to share another much more affordable option, which is this 4 cup version.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Whipped feta base
- 7 oz block of feta cheese
- 1/4 cup plain Greek yogurt full fat is recommended
- 1 Tbsp extra virgin olive oil
- 2 tsp lemon juice fresh or bottled
- 1 clove garlic roughly chopped or smashed
Bruschetta
- 1 cup quartered cherry or grape tomatoes
- 1/4 cup chopped fresh basil
- 2-3 cloves garlic grated or finely minced
- 1 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1/4 tsp kosher or sea salt
- 1/8 tsp black pepper
- balsamic glaze for drizzling (optional)
Instructions
Make whipped feta base
- Add 7 oz block of feta cheese, 1/4 cup plain Greek yogurt, 1 Tbsp extra virgin olive oil, 2 tsp lemon juice, and 1 clove garlic into a food processor.
- Pulse until smooth and creamy, and mixture is spoon-able, like a hummus.
- Spread into an even layer in a serving dish (plate, shallow bowl, pie dish, etc), and set aside.
Make bruschetta
- To a mixing bowl, add 1 cup quartered cherry or grape tomatoes, 1/4 cup chopped fresh basil, 2-3 cloves garlic, 1 Tbsp extra virgin olive oil, 1 Tbsp balsamic vinegar, 1/4 tsp kosher or sea salt, and 1/8 tsp black pepper.
- Stir to combine well, then spoon over top of the feta base.
Serve
- Drizzle with balsamic glaze (if using), and a bit of extra basil if you'd like, then serve with crusty bread, crackers, etc.
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Chef Tips
- I’ve estimated this recipe serves about 6, with 1/3 cup as the estimated serving size. However, the exact serving size and number of servings is up to you. It makes about 2 cups of dip, which you’re free to divide up as you wish.
- If you don’t have a food processor, some other options are to use a stand or hand mixer, immersion blender, or a regular blender.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Mary says
Easy and delicious. The entire family loved it. Can’t wait to try some of the other dips.