Dice the Roma tomatoes and chop basil leaves. In a bowl, combine tomatoes, basil, and minced garlic. Drizzle with olive oil and balsamic vinegar, sprinkle with salt, and let marinate.

In another bowl, combine crumbled feta, soft cream cheese, sour cream, a minced garlic clove, and lemon juice. Blend till mostly creamy and leave some lumps.

Fold the marinated tomato mixture into the cheese base gently. Transfer to an airtight container and let chill in the refrigerator for at least 30 minutes.

Before serving, give the dip a gentle stir and garnish with basil and red pepper flakes. Serve with toasted baguette slices or fresh vegetables.