Zucchini Dip Bruschetta | Giant National Capital Barbecue Battle

Zucchini Dip Bruschetta


  • 1 loaf French bread, cut into 1/2 inch thick slices, toasted
  • 1 container zucchini spinach artichoke dip
  • 2 large tomatoes, diced
  • 1 clove garlic, minced
  • 1/4 cup pack basil leaves, roughly chopped
  • 1 tablespoon olive oil
  • Kosher salt, to taste
  • Black pepper, to taste


  1. Layout toasted bread slices and spread equal amounts of the roasted zucchini spinach artichoke dip on top of the bread.
  2. In a small bowl add tomatoes, garlic, basil, olive oil, kosher salt, and black pepper.  Toss to coat all ingredients in oil.
  3. Spoon tomato mixture over the prepared bread and serve immediately.