Sun-Dried Tomato Dip
This post may contain affiliate links. Read my full disclosure policy. Whether you’re headed to a backyard party or just need something snacky for the weekend, this easy sun-dried tomato dip has you covered. This sun-dried tomato dip recipe, adapted from The Barefoot Contessa Cookbook by Ina Garten is summer entertaining at its easiest. Perfect for a picnic, an easy patio spread, or a summer concert with a glass of wine in hand. I first had it at my friend Lisa’s house, and let’s just say the empty bowl said it all. It’s made with just a few pantry staples, but the flavor is bold, tangy, and totally crave-worthy. Serve it with toasted baguette slices, crackers, pita chips, or raw veggies. And if you somehow end up with leftovers, it keeps well in the fridge for a few days. No wonder it was a top-seller at the Barefoot Contessa store. “Wow! This is dangerously good! It has a rich, light, whipped consistency—perfect with crackers.” What You’ll Need To Make Sun-Dried Tomato Dip Sun-dried tomatoes: Packed with intense, tangy-sweet tomato flavor that tastes like sunshine. Be sure to use the kind packed in oil—they’re softer, more flavorful, and blend easily into the dip. Cream cheese, sour cream & mayonnaise: This classic trio forms the creamy, tangy base of the dip. Tabasco sauce, salt, pepper & scallions: This mix adds just the right amount of heat, seasoning, and oniony bite. Jump to the printable recipe for precise measurements Sun-dried tomatoes: Packed with intense, tangy-sweet tomato flavor that tastes like sunshine. Be sure to use the kind packed in oil—they’re softer, more flavorful, and blend easily into the dip. Cream cheese, sour cream & mayonnaise: This classic trio forms the creamy, tangy base of the dip. Tabasco sauce, salt, pepper & scallions: This mix adds just the right amount of heat, seasoning, and oniony bite. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1. Blend the base. Place the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt, and pepper in a food processor fitted with the metal blade. Process until smooth and well blended. Step 2. Mix in the scallions. Add the scallions and pulse twice, just until incorporated. Transfer to a serving bowl or an airtight container and store in the fridge until ready to serve. Step 3: Serve. Let the dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips, or all of the above! More Summer Dips You May Like RecipeComments (102)Add Comment Recipe Comments (102) Add Comment Barefoot Contessa Sun-Dried Tomato Dip Ingredients ¼ cup sun-dried tomatoes in oil, drained and chopped 8 ounces cream cheese, at room temperature ½ cup sour cream ½ cup mayonnaise, best quality such as Hellmann's 10 dashes Tabasco sauce Heaping ½ teaspoon salt ¾ teaspoon freshly ground black pepper 2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired ¼ cup sun-dried tomatoes in oil, drained and chopped 8 ounces cream cheese, at room temperature ½ cup sour cream ½ cup mayonnaise, best quality such as Hellmann's 10 dashes Tabasco sauce Heaping ½ teaspoon salt ¾ teaspoon freshly ground black pepper 2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired Instructions Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above. Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above. Nutrition Information Powered by Per serving (10 servings) Calories: 187 Fat: 19 g Saturated fat: 7 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 2 g Sodium: 170 mg Cholesterol: 35 mg Per serving (10 servings) Calories: 187 Fat: 19 g Saturated fat: 7 g Carbohydrates: 2 g Sugar: 1 g Fiber: 0 g Protein: 2 g Sodium: 170 mg Cholesterol: 35 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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