Sun-Dried Tomato Dip

Why You’ll Love This Recipe

Sun-Dried Tomato Dip is a rich, tangy, and savory spread that brings bold Mediterranean flavors to your snack table. Perfect as an appetizer, sandwich spread, or party dip, it’s made with sun-dried tomatoes blended with creamy and herby ingredients. It pairs beautifully with crackers, veggies, or crusty bread, and comes together in just minutes—ideal for entertaining or everyday snacking.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sun-dried tomatoes in oil
cream cheese
sour cream
garlic
fresh basil or dried Italian herbs
lemon juice
olive oil
salt
black pepper
Parmesan cheese (optional for extra richness)

directions

Drain the sun-dried tomatoes slightly, reserving a little of the oil for blending.

In a food processor, add the sun-dried tomatoes, cream cheese, sour cream, garlic, basil or Italian herbs, lemon juice, and a splash of olive oil.

Blend until smooth and creamy, scraping down the sides as needed.

Taste and season with salt and black pepper to your liking. Add more lemon juice if you want a tangier dip.

If desired, blend in grated Parmesan cheese for extra depth.

Transfer to a serving bowl and refrigerate for at least 15 minutes before serving to allow flavors to meld.

Garnish with chopped fresh basil or a drizzle of olive oil before serving.

Servings and timing

This recipe yields about 1½ cups of dip.
Preparation time: 10 minutes
Chilling time: 15 minutes
Total time: 25 minutes

Variations

Add crushed red pepper flakes for a spicy kick.
Blend in roasted red peppers for a sweeter, smoky profile.
Swap cream cheese for Greek yogurt for a lighter version.
Use sun-dried tomatoes not packed in oil—just rehydrate them in warm water first.

storage/reheating

Store Sun-Dried Tomato Dip in an airtight container in the refrigerator for up to 5 days.
Stir before serving if it firms up.
Freezing is not recommended as it may affect the creamy texture.

FAQs

Can I use sun-dried tomatoes not in oil?
Yes, just rehydrate them in warm water for about 20 minutes before using.

Is this dip spicy?
Not inherently, but you can add heat with crushed red pepper or chili flakes.

Can I make this ahead of time?
Absolutely—it tastes even better after the flavors meld for a few hours in the fridge.

Can I use a blender instead of a food processor?
Yes, but you may need to pause and scrape down more often for even blending.

What goes best with this dip?
Crackers, pita chips, raw veggies, or spread onto sandwiches and wraps.

Can I make it vegan?
Use dairy-free cream cheese and sour cream alternatives for a plant-based version.

Is Parmesan cheese necessary?
No, it’s optional but adds a nice umami boost if desired.

Can I freeze leftovers?
Freezing is not recommended due to texture changes upon thawing.

How do I thin it out?
Add a splash of olive oil, lemon juice, or water until your desired consistency is reached.

What if I don’t have fresh basil?
Dried Italian seasoning works well as a substitute.

Conclusion

Sun-Dried Tomato Dip is a bold, creamy, and satisfying spread that’s easy to prepare and full of flavor. Whether served at a party or used to elevate your everyday meals, this dip delivers a Mediterranean punch that everyone will love. Quick to make and endlessly versatile, it’s sure to become a favorite in your appetizer lineup.

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