This sun-dried tomato cream cheese dip is creamy, flavorful, and ready in minutes. Perfect for crackers, veggies, or bread. A must-try appetizer!
If you love a creamy, flavorful dip that's ridiculously easy to make, this sun-dried tomato cream cheese dip is your new go-to. Honestly, I think this dip is incredibly delicious - I've already made it four times in the last six weeks! With just a few ingredients, you get a spread that's perfect for parties, snack time, or even a simple weekday treat.
It's the kind of dip you can make in 10-15 minutes, let it chill in the fridge, and suddenly everyone is asking for the recipe.
Just as delicious and repeatable as this Camembert Dip and this No-Bake Artichoke Spinach Dip.
Ingredients: 6 | Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 8 | Difficulty: Easy
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Recipe ingredients
Cream cheese: Full-fat cream cheese works best for a rich, creamy texture. You can also use Neufchรขtel or reduced-fat cream cheese (~23% fat) - it's still creamy and flavorful enough for this dip. Avoid fat-free versions, as they tend to be too tangy and thin.
Sun-dried tomatoes: 2 oz is roughly 6 halves from a jar, but sizes vary. Use some of the remaining sun-dried tomatoes to make this incredible Sun-Dried Tomato Bread.
Garlic: Feel free to add a second clove if you love garlic, or leave it out if you want to skip the "garlic breath" effect at the office. It does taste better with garlic, but it's still delicious without it. For garlic lovers, I have this Sour Cream Garlic Sauce.
Herbs: I like to use Italian seasoning, but you can also mix in dried basil, thyme, oregano, or Herbs de Provence. A pinch of cayenne pepper works too.
See the recipe card for full information on ingredients and quantities.
How to make sun-dried tomato cream cheese?
Step #1: Pat the sun-dried tomatoes a bit dry with a paper towel to remove excess oil and chop them finely.
Step #2: Mix the cream cheese with 1 tablespoon of the sun-dried tomato oil. If needed, add another tablespoon to make it spreadable.
Step #3: Add the chopped tomatoes, grated garlic, finely chopped basil, Italian seasoning, salt, and pepper.
Step #4: Stir well to combine. Taste and adjust seasoning if needed.
Tips
Adjust garlic and herbs to taste: Don't be afraid to tweak it to your liking.
You can serve the dip immediately, but it gets even better after a few hours or overnight in the fridge. Cover with plastic wrap until ready to serve.
Variations
Spicy version: Add a pinch of cayenne pepper, red chili flakes, or a drizzle of sriracha. If you like spicy dips, check out the Peri Peri Dip.
Cheesy twist: Mix in a handful of grated Parmesan. The Hungarian Kรถrรถzรถtt is also super cheesy.
Storage
Store in an airtight container in the fridge for up to 4-5 days. If it becomes too firm, let it sit at room temperature for a few minutes before serving.
Recipe FAQs
Yes! It will change the flavor completely, but it's still delicious.
Absolutely. Make it the night before - it actually tastes better after the flavors have mingled.
Cream cheese dips don't freeze well; the texture can get grainy. Best to keep it in the fridge.
Serving suggestions
This sun-dried tomato cream cheese dip is perfect for parties, casual gatherings, or as an easy snack.
Spread on toasted baguette slices, serve with crackers, crispbread, baguette, or pair with raw veggie sticks like carrots, kohlrabi, cucumber, bell peppers, and so on.
This dip or spread is also great inside a sandwich or wrap. Add other ingredients like baby spinach, lettuce leaves, veggies, hard-boiled eggs, tuna, cast-iron chicken breast, etc.
Sun-Dried Tomato Cream Cheese Dip
Equipment
- Mixing bowl
Ingredients
- 2 oz sun-dried tomatoes about 6 halves
- 1 cup cream cheese
- 1-2 tablespoons oil from the sun-dried tomato jar
- 1 large garlic clove grated
- 6-7 large basil leaves
- 1 teaspoon Italian seasoning
- ยผ to ยฝ teaspoon fine sea salt to taste
- ยผ teaspoon ground black pepper
Instructions
- Sun-dried tomatoes: Pat them a bit dry with a paper towel to remove excess oil. Chop them finely and set aside.2 oz sun-dried tomatoes
- Cream cheese mixture: Place the cream cheese into a mixing bowl, add 1 tablespoon of the sun-dried tomato oil, and stir to combine. If necessary, add another tablespoon of the oil so that the cream cheese becomes creamy and easily spreadable.1 cup cream cheese + 1-2 tablespoons oil from the sun-dried tomato jar
- Mix: Add the chopped tomatoes, grated garlic, finely chopped basil, and all the spices. Stir well to combine. Adjust the taste if necessary.tomatoes + 1 large garlic clove + 6-7 large basil leaves + 1 teaspoon Italian seasoning + ยผ to ยฝ teaspoon fine sea salt + ยผ teaspoon ground black pepper
- Chill: You can serve the dip immediately, but I find it gets even better after a few hours in the fridge (or overnight). Cover the bowl with plastic wrap and refrigerate until ready to serve.
Notes
- Cream cheese: Full-fat cream cheese works best, but you can use a slightly lower-fat version if preferred.
- Tomatoes: 2 oz was about 6 sun-dried tomato halves from the jar, but this may vary depending on size.
- Garlic: Use an extra clove if you love garlic, or leave it out entirely if desired.
- Herbs: You can substitute with other herbs, such as Herbs de Provence, dried basil, thyme, or rosemary.
Adina says
This dip is so good, I can't stop making it!