This easy Bruschetta Dip is a simple twist on a classic. Instead of serving this colorful combo on bread or crackers, toss it into a bowl and dip away! This dip can easily be made year-round, but it is especially delicious in the summer when the tomatoes and fresh herbs are in season.
Why I Love this Recipe
- Quick & easy – This dip comes together in less than 10 minutes, making it a great last-minute option.
- Crowd friendly – This dip doesn’t contain any of the other top 8 allergens, making this a safe bet for a crowd.
- Basic ingredients – No fancy ingredients are needed to make this dip!
Ingredients
- Tomatoes – I chose red and yellow cherry tomatoes, but you can use any tomato that you like. I find that the smaller varieties are easier to dice to the desired dippable size.
- Shallot – The milder flavor of the shallot is my favorite. If you don’t have or like shallots, any red onion will work.
- Red Wine Vinegar – You can use white vinegar instead, but I prefer the subtlety of red wine vinegar.
- Olive Oil – A good EVOO goes a long way in cutting the acidity of the vinegar.
- Salt + Pepper – Season to taste. You can omit them entirely and the dip is still delicious, but I prefer the extra flavor, especially from the black pepper.
- Fresh Basil – Fresh basil is so delicious in this recipe, but dried basil will work in a pinch. You could also add fresh parsley and/or oregano for additional Italian-inspired flavor.
- Optional: Balsamic Glaze
How to Make Easy Bruschetta Dip
Dice the Veggies
Start by dicing the tomatoes and shallot. If you are using larger tomatoes, make sure to include the seeds and inner parts of the tomato as that adds some bulk and cohesion to the dip.
I like to dice my tomatoes as small as possible, but you could also cut them larger and give them a gentle mash.
Prep the Herbs and Spices
Fresh basil can be kind of annoying to chop with a knife. I prefer to use herb scissors. I remove all the leaves and stack them on top of one another, then make one cut down the center with regular kitchen scissors. Then, I will use the herb scissors perpendicular to that initial cut to achieve nice small pieces that will mix evenly amongst the veggies.
Mix and Serve
Next, add the shallot and remaining ingredients into the bowl and mix – that’s it!
You can top this dip with some balsamic glaze if you are feeling fancy, but it’s not necessary. I prefer to let this dip cool in the refrigerator for a few hours before serving. I find that the tomatoes and shallot really soak up the flavors this way, but it is not strictly necessary.
Serve with sliced bread, pita, or any dipping cracker of your choosing. If you are looking for a more traditional method of serving this recipe, feel free to serve this on top of grilled Italian bread that has been brushed with olive oil and sprinkled with salt.
How to Store Bruschetta Dip
- Fridge: IF you have leftovers, this dip will store in the refrigerator for up to 3 days.
More Tips for Making Easy Bruschetta Dip
- Not Vegan? Add shredded parmesan or diced mozzarella cheese to this dip. Or serve on toasted Italian bread with melted cheese and prosciutto.
- Want to add some protein? Add half a can of rinsed and drained cannellini beans.
Looking for more easy vegan appetizers? Try these Crunchy Baked Chickpeas.
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Bruschetta Dip
Equipment
- Cutting board
- Herb scissors (optional)
Ingredients
- 2 cups multicolored cherry tomatoes, diced
- 1 medium shallot, diced
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup, packed fresh basil, chopped
- 2 tsp balsamic glaze (optional)
Instructions
- Begin by washing and dicing your tomatoes. Dice the shallot and throw them into a medium-sized mixing bowl.
- Pour the olive oil and red wine vinegar over the mixture and stir until evenly coated.
- Repeat with the salt, pepper, and fresh basil.
- Transfer to a serving dish and serve right away or refrigerate for up to 3 hours before serving.
- Serve with crackers, crostini or any other bread. Enjoy!
Notes
- If you are using larger tomatoes, make sure to include the seeds and inner portion to add bulk and cohesion to the dip.
- You could give the tomatoes a gentle mash before mixing in the shallot and spices.
- Not Vegan? Add shredded parmesan or diced mozarella cheese to this dip. Or serve on toasted italian bread with melted cheese and prosciutto.
- Want to add some protein? Add half a can of rinsed and drained cannellini beans.
