Whipped Feta Bruschetta Dip | Ambitious Kitchen

Bruschetta! Brushetta? Broo-shetta? However you say it, this new dip is bound to be your new favorite appetizer to share with friends and family. We’re soaking up every last bit of summer these next couple of weeks before we do a deep dive into pumpkin season (omg), so get ready to use up the rest of your favorite summer produce.

Starting with the ultimate whipped feta bruschetta dip drizzled with sweet balsamic glaze and served with homemade garlic crostini. Fresh tomatoes and basil, a little olive oil, and balsamic vinegar, all mixed together and spooned over my go-to Whipped Feta Yogurt Dip for a salty, sweet, savory creamy dip that just SCREAMS summer.

Whip this up and serve it this Labor Day weekend to celebrate the rest of the season!

What is bruschetta?

I’ve had so much fun experimenting this summer with different takes on bruschetta. If you haven’t yet, try my Strawberry Balsamic Bruschetta that uses fresh strawberries instead of tomato!  You can typically find bruschetta at Italian restaurants — grilled bread toasted with olive oil and topped with a mixture of tomatoes, garlic, olive oil, balsamic, and even meats and cheeses.

This bruschetta dip uses a fresh tomato mixture (what you’ll typically find with bruschetta), and we’re piling it onto a creamy base for a sweet and savory dip everyone will love.

Everything you’ll need to make this whipped feta bruschetta dip

You really can’t go wrong with fresh tomatoes and basil, and salty feta cheese. Here’s everything you’ll need to make this dip:

• For the bruschetta topping: you’ll mix together those diced heirloom cherry or grape tomatoes, garlic, basil, a little olive oil and balsamic vinegar, plus salt and pepper to bring out all of the flavors.
• For the crostini: we’re toasting up sliced of a French baguette with olive oil and a little garlic to get easy homemade crostini to use for dipping.
• For the feta base: the bruschetta is the perfect topping for my Whipped Feta Yogurt Dip! It’s blended together with plain yogurt, feta crumbles, olive oil, lemon juice and zest, garlic, salt and pepper. When I’m serving the feta dip on its own I like to add hot honey and toppings like sliced almonds, etc. but no need to add those in this recipe.
• For topping: don’t forget a drizzle of sweet balsamic glaze (learn how to make your own below) and extra basil leaves to top it all off.

Can I make it gluten-free or dairy-free?

• To make gluten-free: you can absolutely toast up slices of your favorite gluten-free bread or serve the dip with gluten-free crackers like these!
• To make dairy-free: I can’t recommend a dairy-free swap for the yogurt and feta in the whipped feta base of the recipe, but you can enjoy the topping as more traditional bruschetta without the feta base if you’d like a dairy-free option.

How to make balsamic glaze

Feel free to get premade balsamic glaze from your local grocery store, or make your own using JUST balsamic vinegar:

1. Add 1 cup balsamic vinegar to a small pot and place over medium heat.
2. Bring to a slight boil, then reduce heat to low and simmer, stirring every few minutes until it thickens, reduces in half, and coats the back of a spoon, about 20 minutes.
3. Immediately drizzle over the feta bruschetta dip.

If the glaze thickens too much, simply reheat until it has thinned and can be easily drizzled. Store any leftover glaze in an airtight container in the fridge for up to 3 months. We like to use it on pizza, grilled chicken, caprese salads, fruit, and more.

Incredible feta bruschetta dip in 5 easy steps

1. Make the topping. Start but mixing together all of the bruschetta ingredients in a medium bowl.
2. Bake the crostini. Slice your baguette, then arrange the bread slices on a baking sheet, drizzle with olive oil, rub with a garlic clove, and bake them up until they’re golden brown.
3. Whip up the feta dip. Add the feta dip ingredients to a food processor and process until smooth and well combined. Pour the dip into a shallow bowl and use the back of a spoon to smooth it out.
4. Assemble the dip. Spoon the bruschetta on top of the feta dip (discard any leftover liquid), drizzle with balsamic glaze, and top with extra small basil leaves.
5. Serve it up. Serve your toasted crostini with the dip and enjoy!

Make it ahead of time

You can make the whipped feta base a few days ahead of time and store it in an airtight container in the refrigerator until you’re ready to top with the bruschetta. I recommend making the bruschetta topping no more than 1 day ahead of time so that the tomatoes and basil don’t break down too much.

Storing tips

This whipped feta bruschetta dip is best enjoyed day of! If you know you or your guests won’t be eating all of it in one day, I recommend only adding the bruschetta topping to enough feta dip that you’re going to enjoy. The rest can be stored separately in airtight containers in the fridge.

More dip recipes you’ll love

Get all of my dip recipes here, and my appetizers here!

I hope you love this whipped feta bruschetta dip! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!