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.
- Cream cheese
- Sour cream
- White cheddar
- Garlic cloves
- Onion powder
- Roma tomato
- Fresh basil
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.
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!
- Baked Feta Cheese Dip
- Hot Melty Broccoli Cheese Dip
- Garlic Bread Cheese Dip
- Blue Cheese Dip
- Hot Bacon and Pimento Cheese Dip
- Hummus and Baked Goat Cheese Dip
- 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
- Preheat oven to 350 degrees. Spray an 8-x8 inch baking dish with nonstick spray and set aside.
- In a bowl, combine cream cheese, mozzarella, white cheddar, and garlic and onion powder.
- Chop roughly 3/4 of your soppressata (about 5 slices) and add this to your cheese mixture. Stir in the tomato.
- Spread cheese mixture into your baking dish. Place in the oven and bake for 30 minutes or until hot and bubbly.
- Meanwhile, chop the remaining soppressata. Heat a small skillet over medium heat. Add soppressata and cook just until crispy.
- When the dip is ready, remove from the oven, top with cooked soppressata and fresh basil. Serve immediately.
Amount Per Serving Calories 102Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 165mgCarbohydrates 2gFiber 0gSugar 1gProtein 4g