This Sun Dried Tomato Dip is the perfect dip for any occasion!
With a mix of italian herbs, sun dried tomatoes, cream cheese and parmesan cheese, you get a creamy dip that is hard to resist.
This is a delicious appetizer you can whip up in just 10 minutes!
I love quick appetizer recipes like this Sun Dried Tomato Goat Cheese Pesto Appetizer and this 5 Minute Jalapeno Popper Dip. But this quick Sun Dried Tomato Dip is definitely becoming a new favourite! Not only is it a delicious appetizer dip but it makes a delicious spread for sandwiches and bagels and a great snack.
Why you’ll love this sun-dried tomato dip recipe
- It only takes 10 minutes to make so it’s the perfect appetizer to whip up when you don’t have alot of time!
- You don’t need a food processor to make this appetizer recipe.
- Serve with any of your favourite chips, crackers, pita chips or baguette slices, your choice!
- It’s a vegetarian appetizer that everyone is sure to enjoy.
- Make this appetizer gluten-free by serving with your favourite gluten-free crackers!
Ingredients Needed to make this sun dried tomato chip dip
Plain cream cheese: softened / room temperature plain cream cheese makes this dip come together super easily and makes this dip super creamy
Greek yogurt: plain Greek yogurt adds a bit more creaminess
Seasonings: garlic powder, salt, dried oregano, dried thyme and chili flakes pack a flavour punch and go well with the sun dried tomato flavour in this dip
Sundried tomatoes: make sure to use oil-packed sun-dried tomatoes as they provide much better flavour in this chip dip than dried sun dried tomatoes
Fresh basil: fresh basil adds a nice complement of flavour to the sun dried tomatoes
Parmesan cheese: shredded parmesan cheese adds the right amount of saltiness to this chip dip
How to make this easy dip recipe
Step 1: In a medium bowl mix together the softened plain cream cheese, Greek yogurt, garlic powder, salt, dried oregano, dried thym, chili flakes, chopped sundried tomatoes, minced fresh basil and parmesan cheese until combined.
Step 2: Put the dip in the fridge for 10 minutes.
Step 3: Serve the dip in a regular or low serving bowl. Garnish with more fresh basil, a drizzle of the sun dried tomato oil or a little bit of olive oil, a sprinkle of parmesan cheese and pinch of chili flakes for a little kick. Serve with your favourite chips, favourite crackers or pita bread or pita chips!
Expert tips
- Serve this sun dried tomato dip with your favourite crunchy veggies too!
- If you haven’t let your cream cheese soften enough, use a hand mixer to mix this dip instead of using a large spoon.
- Have leftover dip?! Store in an airtight container for 3-4 days in the fridge and enjoy again and again! This dip gets better as it sits and the flavours meld even more.
- Use any leftover dip as a delicious spread for sandwiches on a yummy piece of crusty bread or on bagels.
- Serve this delicious dip as a part of a charcuterie board!
- Add a crunch factor to this dip by sprinkling on a few pine nuts before serving.
- Make this sun dried tomato dip for any game day get-together and your guests will thank you!
Common questions
What if I don’t have Greek yogurt?
In a pinch you can substitute the plain Greek yogurt for sour cream.
Can I use dried basil instead of fresh?
Yes! Substitute the fresh basil for 2 tsp of dried basil.
Where can I find the jars of sun-dried tomatoes in the grocery store?
Generally I find the jars of sun dried tomatoes near the canned tomatoes, canned beans or the pasta in the grocery store. Alternatively, sometimes you can find them near the olive bar if your store has one of those. If you can’t find them just ask as most stores do carry sun dried tomatoes.
Storage
Leftover dip can be stored in an airtight container in the fridge for up to 4 days. Use any leftover dip as a delicious spread for sandwiches on a yummy piece of crusty bread or on bagels.
More delicious dip recipes to love from the blog
Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip
The Best Quick and Easy Spicy Buffalo Hummus Dip
Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)
Ingredients
- 1 cup plain, room temperature cream cheese
- 1/3 cup plain Greek yogurt
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 3/4 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp chili flakes
- 1/4 cup diced sun dried tomatoes (in oil)
- 2 tbsp fresh minced basil
- 1/3 cup shredded parmesan cheese
Instructions
- In a medium bowl mix together the softened plain cream cheese, Greek yogurt, garlic powder, salt, dried oregano, dried thym, chili flakes, chopped sundried tomatoes, minced fresh basil and parmesan cheese until combined.
- Put the dip in the fridge for 10 minutes.
- Serve the dip in a regular or low serving bowl. Garnish with more fresh basil, a drizzle of the sun dried tomato oil or a little bit of olive oil, a sprinkle of parmesan cheese and pinch of chili flakes for a little kick. Serve with your favourite chips, favourite crackers or pita bread or pita chips!
Notes
- If you haven't let your cream cheese soften enough, use a hand mixer to mix this dip instead of using a large spoon.
- Have leftover dip?! Store in an airtight container for 3-4 days in the fridge and enjoy again and again! This dip gets better as it sits and the flavours meld even more.
- Use any leftover dip as a delicious spread for sandwiches on a yummy piece of crusty bread or on bagels.
- Serve this delicious dip as a part of a charcuterie board!
- If you don't have fresh basil, substitute with 2 tsp of dried basil
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