Cold Bruschetta Dip with Whipped Crème Fraîche
A creamy, no-cook bruschetta dip layered with a fluffy whipped crème fraîche base and a vibrant tomato-basil topping. Refreshing, tangy, and ready in just 15 minutes—perfect for parties, picnics, or snack boards.
Equipment
- Mixing bowls
- strainer or sieve for draining tomatoes
- hand mixer or whisk
- Cutting board and knife
- serving dish
Ingredients
- 2 cups Roma or on-the-vine tomatoes, seeded and diced
- 2 tbsp fresh basil, ribbon-cut (chiffonade)
- 1 clove garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- salt and black pepper to taste
- 7.5 oz crème fraîche (or mascarpone/cream cheese substitute)
- 1/4 cup plain Greek yogurt
- 1/4 cup shredded parmesan cheese
- 2 tbsp fresh basil, chopped
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
Instructions
- Dice the tomatoes and place them in a strainer over a bowl. Let them drain for 5–10 minutes to remove excess moisture.
- Transfer drained tomatoes to a bowl. Add basil, garlic, balsamic vinegar, olive oil, salt, and pepper. Stir gently to combine and let rest 5–10 minutes.
- In a separate bowl, combine crème fraîche, Greek yogurt, parmesan, basil, and minced garlic. Whip with a hand mixer or whisk until fluffy and smooth.
- Spread the whipped cheese mixture onto a shallow plate or serving dish, creating swirls for texture.
- Spoon the tomato mixture evenly over the cheese layer. Drizzle with additional olive oil or balsamic glaze and garnish with basil.
Notes
Drain tomatoes thoroughly to prevent a watery dip. Serve the whipped cheese layer chilled, but let the tomato topping come to room temperature for best flavor. For a mild garlic flavor, let raw garlic sit in vinegar first or use roasted garlic. Prepare components ahead but assemble right before serving.