Creamy Bruschetta Dip
Bruschetta dip combines classic bruschetta: juicy tomatoes, fresh basil, and olive oil with an herb and garlic cashew cream base. This insanely flavorful tomato dip is dairy free and gluten free.
Looking for more appetizer recipes with fresh tomatoes? Try my bruschetta al pomodoro, margherita flatbread, or peach panzanella salad.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this easy dip:
Bruschetta topping:
- Fresh summer tomatoes – It’s best to use larger tomato varieties such as roma tomatoes, vine tomatoes, heirloom tomatoes, etc.
- Kosher salt and freshly ground black pepper – to taste
- Extra-virgin olive oil
- Fresh basil leaves
- Sweet balsamic glaze – a drizzle before serving.
Herby dairy free sour cream base:
- Raw cashews
- Italian seasoning
- Kosher salt
- Garlic powder
- Onion powder
- Dried parsley
- Freshly ground black pepper
- Red wine vinegar
How to Make Bruschetta Dip: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Soak the cashews. Soak the cashews in a small bowl of boiling water for 10 minutes. Set aside.
- Prepare the tomato mixture. Cut the tomatoes into small pieces, about 1/4-inch, and place in a mixing bowl. Sprinkle with a pinch of kosher salt and a crack of freshly ground black pepper. Stir and let them sit for 5 minutes. The salt helps draw out excess moisture and intensify the flavor.
- Chill. Stir in 1 tablespoon of olive oil and torn basil leaves. Season to taste with more salt and pepper as needed. Chill for 15 minutes to allow the flavors to further develop.
- Make the creamy base. Drain and rinse the cashews then add them to the base of a high-powered blender with fresh water, Italian seasoning, kosher salt, garlic powder, onion powder, dried parsley, freshly ground black pepper, and red wine vinegar. Blend on high until completely smooth. Season to taste with more salt as needed.
- Combine. Spread the savory cashew cream onto the bottom of a shallow bowl. Sprinkle the tomato topping in an even layer on top. Add a drizzle of olive oil and a light drizzle of balsamic glaze.
- Serve. Serve this party dip recipe with toasted baguette slices rubbed with a clove of fresh garlic, pita chips, or crackers.
Helpful Tips
- Using bread to scoop up the dip? The best bread to use is anything with a good crust such as semolina bread, ciabatta, baguette, etc.
- For the smoothest creamy cheese base, use a high-powdered blender. A food processor can work, but a blender will give it a more creamy consistency.
- Use in-season, ripe tomatoes for the best flavor.
Quick Tip: It’s best to use large tomatoes for the fresh topping. Cherry tomatoes can work in a pinch, but the less seeds and juice the dip has the better the texture will be.
Storage
If making this Italian appetizer ahead of time, store the topping and the base layer in separate containers and assemble just before serving.
If you have any left over once assemble, instead of trying to transfer it to an airtight container, I recommend covering it and storing it in the fridge. Then consume by the following day.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this bruschetta dip recipe using what you already have? Here are some ideas…
- Make it nut free – use dairy free boursin cheese from Trader Joe’s for the base. You could likely also use a thick Greek style non dairy yogurt blended with the rest of the base ingredients.
- Not dairy free? – use traditional boursin cheese, an herb and garlic spread or Greek yogurt with the rest of the base ingredients.
- Add-ins – a drizzle of balsamic glaze or balsamic vinegar.
Frequently Asked Questions
If you don’t want the creamy base, I recommend making my bruschetta al pomodoro instead.
Remove the tomato’s seeds and juice before topping the creamy base. This will prevent it from getting too watery.
More Savory Dip Recipes
- Dairy Free French Onion Dip
- Green Chile Cashew Queso
- Smoked Salmon Dip Without Cream Cheese
- Sun-Dried Tomato Pate (Vegan Spread)
I hope you love this Bruschetta Dip! If you make this recipe, please leave a comment & a star rating below. Thank you!
Creamy Bruschetta Dip
Ingredients
Herb & Garlic Cashew Cream
- 1 cup raw cashews
- ½ cup + 2 tablespoons water
- 1 teaspoon Italian seasoning
- 1 teaspoon diamond crystal kosher salt start with ½ teaspoon if using any other kind and add more to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- 2 tablespoons red wine vinegar
Tomato Basil Topping
- 1 pound large ripe tomatoes
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon olive oil plus more for drizzling
- 8 fresh basil leaves torn
- balsamic glaze for drizzling before serving
Instructions
- Soak the cashews. Soak the cashews in a small bowl of boiling water for 10 minutes. Set aside.
- Prepare the tomato mixture. Cut the tomatoes into small pieces, about 1/4-inch, and place in a mixing bowl. Sprinkle with a pinch of kosher salt and a crack of freshly ground black pepper. Stir and let them sit for 5 minutes. The salt helps draw out excess moisture and intensify the flavor.
- Chill. Stir in 1 tablespoon of olive oil and torn basil leaves. Season to taste with more salt and pepper as needed. Chill for 15 minutes to allow the flavors to further develop.
- Make the creamy base. Drain and rinse the cashews then add them to the base of a high-powered blender with fresh water, Italian seasoning, kosher salt, garlic powder, onion powder, dried parsley, freshly ground black pepper, and red wine vinegar. Blend on high until completely smooth. Season to taste with more salt as needed.
- Combine. Spread the savory cashew cream onto the bottom of a shallow bowl. Sprinkle the tomato topping in an even layer on top. Add a drizzle of olive oil and a light drizzle of balsamic glaze.
- Serve. Serve with toasted baguette slices rubbed with a clove of fresh garlic, pita chips, or crackers.