Ingredients
Method
- Let the cream cheese sit out at room temperature for about 30 minutes.
- Beat the softened cream cheese, sour cream, and salt together until smooth and fluffy.
- Spread the whipped cream cheese over a wide, shallow plate or bowl, creating a slight well in the center.
- Cut the tomatoes into small, even pieces, removing excess seeds and juice.
- Combine the diced tomatoes, minced garlic, olive oil, balsamic vinegar, and black pepper in a bowl. Stir gently.
- Let the tomato mixture sit for about 10 minutes before using.
- Spoon the marinated tomato mixture over the cream cheese base, leaving a small border visible. Scatter chopped basil on top.
- Finish with a light drizzle of balsamic vinegar or balsamic glaze.
- Set out sliced baguette, crostini, or crackers and serve right away.
Notes
A few small changes can take this dip further. Swap half the cream cheese for mascarpone if you want a slightly sweeter, silkier base.
Add a handful of grated parmesan into the whipped cream cheese for extra savory depth. If you like a little heat, stir a pinch of red pepper flakes into the tomato mixture before it marinates. For a heartier version, mix some crumbled feta or diced mozzarella into the tomato topping right before serving.
A squeeze of lemon juice into the tomato mixture also brightens things up if your tomatoes aren’t quite in season.