This Bruschetta Whipped Feta Dip is everything I crave in a party appetizer—rich, creamy, and absolutely bursting with bright, herby flavor.
The whipped feta base is velvety and tangy, while the fresh tomato bruschetta topping adds a juicy, garlicky punch that keeps you coming back for more.
I love serving this dip at gatherings because it looks fancy, but comes together quickly.
Every time I bring it out, it disappears within minutes!
Why You’ll Love This Recipe
Fresh and flavorful with creamy and zesty layers
Quick to make—only 20 minutes from start to finish
Perfect for parties, BBQs, or snacking at home
Make-ahead friendly and even better after chilling
Naturally gluten-free—just pair with your favorite GF dippers!
Ingredient Highlights
For the Bruschetta:
Roma tomatoes – Firm and less watery, ideal for dips
Fresh basil – Chopped finely for herby brightness
Garlic – Just one clove adds aromatic depth
Extra virgin olive oil – Rich, peppery, and smooth
Balsamic vinegar – Adds tang and a subtle sweetness
Salt – Balances the acidity and enhances flavor
For the Whipped Feta:
Feta cheese block – Salty, tangy, and bold (use block, not crumbled!)
Cream cheese – Adds creaminess and softens feta’s sharpness
Sour cream – Lightens the dip and adds a refreshing tang
Garlic & lemon juice – Brighten the mix with zesty depth
Olive oil – Helps everything whip into a smooth blend
Salt – Optional; taste before adding
For Garnishing:
More basil – Adds color and aroma
Red pepper flakes – For a little kick
Freshly grated Parmesan – Because more cheese is always welcome
Pro Tips Before You Start
Use a block of feta for best texture—pre-crumbled won’t blend as well.
Seed your tomatoes to avoid a watery bruschetta layer.
Chill before serving to allow flavors to meld beautifully.
Use a food processor or high-powered blender for the creamiest cheese base.
Taste before salting—feta is already quite salty!
How to Make Bruschetta Whipped Feta Dip
Step 1: Make the Bruschetta
Core and dice the Roma tomatoes into small cubes.
Place them in a bowl and add chopped basil, minced garlic, olive oil, balsamic vinegar, and a pinch of salt.
Gently toss everything together, then let the mixture sit for about 10 minutes to marinate.
Step 2: Whip the Feta
While the tomatoes marinate, add crumbled feta, softened cream cheese, sour cream, garlic, lemon juice, and olive oil to a food processor.
Blend for 3–4 minutes, scraping down as needed, until smooth and creamy.
Taste and adjust salt only if needed.
Step 3: Assemble the Dip
Spread the whipped feta mixture into a shallow serving bowl or plate.
Top evenly with the marinated bruschetta mixture.
Finish with a sprinkle of chopped basil, red pepper flakes, and freshly grated Parmesan cheese.
What to Serve It With
Toasted baguette slices
Pita chips or naan wedges
Crunchy veggies like cucumber or bell pepper strips
As a spread on grilled sandwiches or wraps
Variations & Substitutions
Use cherry tomatoes for a sweeter, juicier bruschetta.
Add chopped kalamata olives for a Mediterranean twist.
Swap sour cream with Greek yogurt for a lighter option.
Top with pine nuts for a buttery crunch.
Use store-bought bruschetta topping if in a pinch (but fresh is best!).
Storage & Leftovers
Store in the fridge covered tightly for up to 3 days.
Stir before serving if the tomato mixture releases liquid.
Not freezer-friendly due to the dairy and fresh tomatoes.
Best served cold or slightly chilled—do not microwave to reheat.
FAQs
Can I make this dip ahead of time?
Yes! You can prepare both the whipped feta and the bruschetta a day ahead and assemble right before serving.
Can I use pre-crumbled feta cheese?
It’s best to use a block of feta.
Pre-crumbled has added starches and doesn’t blend as smoothly.
Is this dip gluten-free?
Yes, the dip itself is gluten-free. Just pair it with gluten-free dippers.
Can I skip the balsamic vinegar?
You can, but it adds nice acidity.
A squeeze of lemon or a splash of red wine vinegar could substitute.
Can I double the recipe for a crowd?
Absolutely! This recipe scales up easily and is perfect for parties.
How do I keep the dip from getting watery?
Be sure to seed your tomatoes and let them marinate before topping the cheese layer.
What can I do with leftovers?
Spread them on sandwiches, wraps, or use as a veggie dip!
Final Thoughts
This Bruschetta Whipped Feta Dip is a beautiful blend of creamy cheese and fresh, marinated tomatoes that makes every bite irresistible.
Whether you’re entertaining guests or just making yourself a special snack, this dip delivers big flavor with minimal effort.
It’s bright, fresh, and indulgent all at once—the kind of recipe you’ll want to keep on repeat.
Bruschetta Whipped Feta Dip
Ingredients
For the Bruschetta:
- 4 Roma tomatoes
- ¼ cup basil leaves chopped
- 1 garlic clove minced
- 1 tablespoon extra virgin olive oil
- 1 –2 teaspoons balsamic vinegar
- Salt to taste
For the Cheese Mixture:
- 8 oz feta cheese block crumbled
- ½ block cream cheese 4 oz
- ½ cup sour cream
- 1 garlic clove minced
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon olive oil
- Salt to taste
For Garnishing:
- More basil leaves chopped
- Red pepper flakes
- Parmesan cheese freshly grated
Instructions
- Make the Bruschetta:
- Dice Roma tomatoes and place in a bowl with chopped basil and minced garlic.
- Add olive oil, balsamic vinegar, and salt. Toss gently to combine.
- Let sit for 10 minutes to marinate.
- Make the Cheese Base:
- In a food processor, blend feta, cream cheese, sour cream, garlic, lemon juice, and olive oil.
- Process for 3–4 minutes until smooth. Taste and adjust salt if needed.
- See full steps with tips & photos → https://p4pd.org/bruschetta-whipped-feta-dip/
Notes
- Use the ripest Roma tomatoes you can find for peak sweetness and texture.
- If your feta is very salty, rinse briefly under cold water and pat dry before whipping.
- Prep the whipped feta and bruschetta separately up to 2 hours ahead; assemble just before serving to keep the topping bright.
