Bruschetta Dip

about 10
Prep Time
5 minutes
Cook Time
20 minutes


  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • ½ red onion, chopped

  • salt and pepper, to taste

  • 1 tbsp basil

  • 1 tbsp oregano

  • 1 tsp garlic powder

  • 28 oz can diced tomatoes

  • 3 tbsp balsamic vinegar

  • ½ cup parmesan cheese, grated (or nutritional yeast for vegan option)

  • 1 loaf French or garlic bread, lightly toasted in the oven


  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 minute.

  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 the Aroma® 5 Plus 5 Recipe Book.