Bruschetta Dip

Happy Tuesday! How is your week going so far? I’m coming at you from the past, as I’m writing this blog post about a week ahead of time. Crazy how you can do that, right?

Anyway, I hope your day is going well. And I hope the rest of your week is amazing as well.

Today I want to talk about one of my personal favorite things to do; eating appetizers not at a party, but as a snack.

Sometimes in life you just want a tasty and easy snack. Or, maybe you have a few friends coming over and need to whip something up for them to share. Or if even you are going to a party and want to bring something along that doesn’t take too much effort. Appetizers are the way to go and this quick dip is super easy and super yummy.

I love to buy hummus and pita chips to keep in the house if I need a little something between meals. Pro tip: dipping tortilla chips into creamed spinach is basically just as good as restaurant spinach and artichoke dip. This little bruschetta dip does not disappoint either.

The ingredients are basic which means they won’t break the bank, and you might even already have everything you need in your pantry. The only thing I had to go out and buy was the red onion and bread. And let’s be real… if you’re really lazy, you could do without the onion and use any bread you have around your kitchen.

Or, if you want to be really fancy, you can use this or any leftovers as a pasta sauce. I know it’s tasty on top of pasta because I used it that way myself.

Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
½ red onion, chopped
salt and pepper, to taste
1 tablespoon basil
1 tablespoon oregano
1 teaspoon garlic powder
28 ounce can diced tomatoes
3 tablespoons balsamic vinegar
½ cu parmesan cheese, grated
1 loaf French or garlic bread, lightly toasted in the oven

20-cup Digital Multicooker with Sauté-Then-Simmer STS® (reduce the ingredients for smaller cookers)
10 servings
Prep Time: 5 minutes
Cook Time: 20 minutes

Directions
1. Set your multicooker for Sauté-Then-Simmer STS®. Add the oil to the inner pot; close the lid and let it heat for a few minutes.
2. Open the lid and add the garlic. Cook just until fragrant, about 1 minutes.
3. Add in the red onion, salt and pepper to taste, basil, oregano, and garlic powder. Stir with a long-handled wooden or heat safe spoon while cooking until the onion becomes soft, about 5 minutes.
4. Add in the tomatoes and balsamic vinegar. Give it a good stir and close the lid.
5. Allow the bruschetta dip to simmer for 10-12 minutes until bubbly and warmed throughout.
6. Serve in a large bowl with pieces of the bread for dipping or spreading.

Recipe inspiration from Aroma’s 5 Plus 5 Recipe Book.

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