Bruschetta Dip

This easy Bruschetta Dip is a simple twist on a classic. Instead of serving this colorful combo on bread like sliced Vegan Italian Bread, 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.

This dip is the perfect crowd-pleasing appetizer.

For more uses for fresh tomatoes, try this easy Homemade Garden Veggie Sauce. 

Serve with Vegan Italian Bread or Vegan Cheesy Garlic Bread for a complete meal.

For more Italian-inspired vegan recipes, try this Vegan Italian Wedding Soup, Vegan Cacio e Pepe, or add Italian flavors to any dish with this Homemade Italian Herb Mix. 

Why You’ll 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 the perfect appetizer for a crowd.
• Basic ingredients – No fancy ingredients are needed to make this dip!

Ingredients

• Tomatoes – Smaller varieties like cherry tomatoes 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 or balsamic vinegar instead, but I prefer the subtlety of red wine vinegar.
• Olive Oil – A good extra virgin olive oil 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 or fresh garlic

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• Cutting board
• Chef’s knife

How to Make

This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!

Dice the Veggies

Start by dicing the tomatoes and shallots. 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 shallots and remaining ingredients into the bowl with the tomato mixture and stir – that’s it!

You can top this dip with some sweet 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 shallots really soak up the flavors this way, but it is not strictly necessary.

Serve with baguette slices, pita chips, 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.

Variations of Bruschetta Dip

• Serve the dip as-is or mix with vegan sour cream or vegan cream cheese for a thicker and more spreadable option. 
• Add vegan feta cheese or vegan parmesan cheese for a cheesy bruschetta dip.

How to Store

• Fridge: IF you have leftovers, this dip will store in an airtight container in the refrigerator for up to 3 days.

More Tips

• 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.