Sun-Dried Tomato Dip

The bar was alive with a wide selection of movers and shakers ready to start the weekend off right. I turned to my freshly poured beverage when I noticed a tiny droplet of water trickling down the side of my glass. The music bumped in the background as I slowly brought the cold liquid to my lips. A sip or two later, a couple of witty comments among friends, and I knew it was going to be a wonderful weekend.

Before slipping on my dancing shoes after a long week of work, I typically invite a few friends to stop by my house for a little nosh. I like to serve something that isn’t filling but provides enough substance to sustain through the evening. This dip was a delicious start to the weekend.

Sun-Dried Tomato Dip
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 4 - 6 people
  • 1 (8 oz.) jar sun-dried tomatoes, in oil and drained
  • 8 oz. cream cheese, room temperature
  • ½ cup sour cream
  • ½ cup mayo
  • ½ tsp. red pepper flakes
  • pinch of salt and pepper
  • 3 green onions, thinly sliced (white and green parts)
  1. Finely dice the sun-dried tomatoes and add to a medium mixing bowl with the remaining ingredients. With the mixer on low, blend the dip until well combined. Serve with your favorite fresh vegetables.
Author's Note
It's important to bring the cream cheese to room temperature before use. Otherwise the cheese will not incorporate well with the rest of the ingredients. Adapted from Ina Garten, Barefoot Contessa Cookbook

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