Bruschetta Dip with Soppressata

Name: Bruschetta Dip with Soppressata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24
Cuisine: Italian
Ingredients: 1 8 oz block cream cheese, softened; 1 cup sour cream; 1 1/2 cups shredded mozzarella; 1 cup shredded white cheddar; 2 cloves garlic, minced; 3/4 teaspoon onion powder; 3 oz of soppressata, divided; 1 Roma tomato seeded and chopped; 2 tablespoons fresh basil, chopped

Jump to Recipe

You’re going to love this recipe for Bruschetta Dip with Soppressata

Made with lots of creamy cheese, fresh tomatoes, and soppressata (dried Italian salami)!

This bruschetta dip recipe appetizer is a wonderful and easy dish to serve up at any event or get-together and is so delicious you may not even have leftovers. Packed with creamy melted cheese, dried salami, and tomatoes this dish tastes like bruschetta but in a fun dippable way. Once you know how to make bruschetta dip it’s going to become your favorite go-to appetizer recipe.

What is Bruschetta Dip?

It’s a variation of melted warm dips meant to remind you of the taste of bruschetta in every scoop. This recipe for bruschetta dip is full of cheese. It is made with cream cheese, mild mozzarella, and sharp and tangy white cheddar cheese. I added plump tomatoes for freshness and chopped soppressata for some peppery flavor. Once this is all combined, it’s baked until hot and bubbly. I crisped up a few extra slices of soppressata to place on top.

Ingredients

Cream cheese
Sour cream
Mozzarella
White cheddar
Garlic cloves
Onion powder
Soppressata
Roma tomato
Fresh basil

For the exact amounts needed, please see the recipe card below.

How to Make Recipe For Bruschetta Dip with Soppressata

Preheat your oven to 350 degrees F and spray the inside of an 8×8 baking dish with nonstick cooking spray. Set aside.
In a mixing bowl, combine the cream cheese, mozzarella, white cheddar, garlic, and onion powder.
Chop roughly 3/4 of the soppressata (about 5 slices) and add this to the cream cheese mixture, stirring to combine.
Stir in the tomato.
Spread the cheese mixture into the prepared baking dish and bake in the oven for 30 minutes until hot and bubbly.
Meanwhile, chop the remaining soppressata.
In a small skillet over medium heat cook the soppressata until crispy.
When the dip is ready, remove it from the oven and then top with your toasted soppressata and some fresh basil.
Serve immediately.

FAQs

How long is bruschetta dip good for?

the leftovers from this dip can be kept stored in an airtight container in the fridge for up to 2 or 3 days. I recommend eating it when it is freshest and warm from the oven because that’s when it is truly at its best. Make sure to reheat until warmed through before eating the leftovers.

What can I use bruschetta dip with besides bread?

You can serve this tasty cheese dip up with just about anything from chips to veggies and bread. Some great ideas include cold baby carrots or celery sticks, eggplant slices, sliced rustic bread, or sliced baguette. Even some pita rounds would be a fabulous choice (toasted or untoasted). There’s no limit to the wonderful things you can serve alongside this dip. Just think about what tastes best with cheese or what would be great with a light and fresh tomato flavor added.

What can I use instead of Soppressata?

If you can’t find this salami in your grocery store then you can use a few slices of different meat like Prosciutto. It’s got great taste and would be good in this dip as well.

Looking for more tasty cheese dip recipes to try soon? Check out these cheese dip recipes for more great ideas!

Yield: 24