Core and dice the tomatoes into small cubes.

In a medium bowl, combine tomatoes, basil, garlic, olive oil, balsamic vinegar, and salt. Toss to coat and set aside to marinate for 10 minutes.

Meanwhile, make the cheese mix by adding all cheese dip ingredients into the food processor. Puree for 3-4 minutes until smooth and creamy, scraping the bowl as needed.

Scoop the cheese mixture onto a shallow serving plate or bowl and top with the bruschetta dip.

Sprinkle the top with red pepper flakes, parmesan cheese, and additional basil before serving.

Serve with crackers, pita chips, or toasted bread.