Name: Sun‑Dried Tomato Dip
Prep time: 10 min
Total time: PT-490509H18M11S
Cuisine: American
Ingredients: 1 (8 ounce) package cream cheese, softened; 1/2 cup sour cream; 1/2 cup chopped sun-dried tomatoes packed in oil, drained; 1/4 cup chopped green onions; 1 teaspoon garlic powder; Salt and pepper to taste

Why You’ll Love Sun‑Dried Tomato Dip Recipe

It comes together in about 10 minutes and requires no cooking — just throw everything in a food processor.
The flavor is rich and balanced: sweet‑earthy sun‑dried tomatoes meet creamy cheese, with garlic and basil adding a fresh, aromatic touch.
It’s versatile: great as a dip, but also works as a spread for bread, crackers, or pita — perfect for parties or casual snacking.
You can make it ahead of time — chilling it helps the flavors meld and develop even more depth.

Ingredients

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

oil‑packed sun‑dried tomatoes, drained and chopped
cream cheese, at room temperature
sour cream
mayonnaise
garlic, minced
hot pepper sauce (to taste)
salt
freshly ground black pepper
fresh basil

Directions

In a food processor, combine the sun‑dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well blended.
Add the fresh basil to the mixture and continue processing until the dip is smooth and evenly mixed.
Transfer the dip to a bowl and chill in the refrigerator for at least 1 hour before serving — chilling helps develop the flavors.

Servings and timing

Makes about 16 servings
Total time: approximately 10 minutes (plus 1 hour chilling)

Variations

Use plain Greek yogurt instead of sour cream for a lighter texture.
Add shredded Parmesan cheese for extra savory depth.
Mix in chopped fresh herbs like parsley or chives along with (or instead of) basil.
Add a pinch of red pepper flakes for more heat.
Use as a spread on toasted bread or bagels — not just a dip.

Storage/Reheating

Store leftover dip in an airtight container in the refrigerator for 3–4 days.
Reheating is not necessary — this dip is best served chilled or at room temperature.

FAQs

What kind of sun‑dried tomatoes should I use — dry or oil‑packed?

Use oil‑packed sun‑dried tomatoes (drained) for better texture and flavor. Dry-packed ones are tougher and don’t blend as smoothly.

Can I use a hand mixer if I don’t have a food processor?

Yes. Chop the sun‑dried tomatoes finely before mixing. The texture may be less smooth but still delicious.

Can I make the dip ahead of time?

Absolutely. Making it a few hours in advance or even the day before enhances the flavor.

How long does the dip stay fresh in the fridge?

It will stay fresh for 3–4 days when stored properly in an airtight container.

Can I freeze the dip?

Freezing is not recommended as the creamy texture may separate once thawed.

Can I make the dip vegan or dairy‑free?

Yes. Use vegan cream cheese, dairy-free yogurt or sour cream, and egg-free mayonnaise for a dairy-free version.

Is this dip spicy?

Only slightly, depending on how much hot pepper sauce you use. You can easily adjust the spice level to your preference.

What can I serve this dip with?

Serve it with crackers, pita chips, fresh veggies, toasted bread, or use it as a sandwich spread.

Can I use fresh tomatoes instead of sun‑dried?

Fresh tomatoes won’t deliver the same depth of flavor or creamy consistency. Stick with sun‑dried for best results.

Can I turn this dip into a sauce for pasta?

Yes. Thin it with a bit of milk, cream, or pasta water for a creamy, tomato-based pasta sauce.

Conclusion

This sun‑dried tomato dip is the kind of recipe you’ll come back to again and again. It’s simple, delicious, and packed with bold, tangy flavors that pair perfectly with a variety of dippers. Whether you’re hosting guests or looking for an easy snack, this dip offers unbeatable flavor with minimal effort.