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sun-dried tomatoe cream cheese garnished with a drizzrle of oil and basil and served with small crackers.
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5 from 1 vote

Sun-Dried Tomato Cream Cheese Dip

Whip up this sun-dried tomato cream cheese dip in minutes! Creamy, flavorful, and perfect for crackers, veggies, or your favorite bread. A must-try appetizer that everyone will love!
Prep Time15 minutes
Cook Time0 minutes
Course: Appetizer, Dips, Sauces and Dressings
Cuisine: American
Diet: Vegetarian
Servings: 8 servings
Calories: 136kcal
Author: Adina

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
  • ¼ to ½ teaspoon fine sea salt to taste
  • ¼ teaspoon ground black pepper
US - EU

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 + ¼ to ½ teaspoon fine sea salt + ¼ 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

  1. Cream cheese: Full-fat cream cheese works best, but you can use a slightly lower-fat version if preferred.
  2. Tomatoes: 2 oz was about 6 sun-dried tomato halves from the jar, but this may vary depending on size.
  3. Garlic: Use an extra clove if you love garlic, or leave it out entirely if desired.
  4. Herbs: You can substitute with other herbs, such as Herbs de Provence, dried basil, thyme, or rosemary.

Nutrition

Serving: 1/8 of the dish | Calories: 136kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 172mg | Potassium: 288mg | Fiber: 1g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg