Sun-Dried Tomato Dip
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Sun-Dried Tomato Dip combines cream cheese, Greek yogurt, feta cheese, pine nuts, fresh basil, and sun-dried tomatoes. This tangy spread gets blended in a food processor and is perfect for dipping crunchy vegetables or spreading on crackers. A great party appetizer that the whole family will love!
Cream Cheese Dip
Occasionally, I find myself looking through my mother’s church cookbooks to see if there is that one recipe that needs to be shared with y’all. This one isn’t my mom’s but it does belong to a family member on my dad’s side. This particular family of 12 (kids) put together a cookbook and my mom noted it with “V. Good” – a sign that I must make it!
In the past, I haven’t had a lot of success with using sun-dried tomatoes but the oil-packed version that I bought was delicious. This dip was indeed V. Good (or VG for short)! Be ready for all the rave reviews!
Why This Recipe Works:
- SIMPLE – This easy dip recipe can be made in no time. It took just 15 minutes for me. You’ll need a few minutes to toast the pine nuts and then everything gets added to a food processor.
- FULL OF FLAVOR – The flavor of the fresh basil and pine nuts reminded me of my homemade pesto sauce and the flavor of the sun-dried tomatoes was perfection. Do not skip the fresh herbs!
- GREAT PARTY APPETIZER – While this was a Friday Night happy hour snack for us that turned into dinner, I highly recommend doubling the recipe for a larger group or game day. We paired some black pepper pretzel crisps and some homemade naan bread and it was “the chef’s kiss”!
What You’ll Need:
These simple ingredients are needed to make the perfect dip.
- Cream Cheese – I used full-fat cream cheese but a light version would work ok too.
- Greek Yogurt – We keep plain Greek yogurt stocked in the house for dips and dressings. You could use sour cream instead.
- Pine Nuts – Make sure you toast the pine nuts for best results.
- Garlic – I used just one medium-sized clove of garlic. If you don’t have fresh garlic, you could try adding a pinch of garlic powder instead.
- Fresh Basil – During the summer months, we have a large pot of fresh basil on our deck. But you should be able to find fresh basil in the stores as well.
- Feta Cheese – I used tomato and basil feta crumbles. My favorite!
- Sun-Dried Tomatoes – I recommend using oil-packed sun-dried tomatoes. We used the Delallo Brand and it was delicious.
How to make this Sun-Dried Tomato Dip Recipe:
Step 1
Combine ingredients. In the bowl of a food processor fitted with a metal blade, combine the cream cheese, Greek yogurt, pine nuts, garlic, and fresh basil. Blend until well combined.
Step 2
Add feta cheese and sun-dried tomatoes. Then add the feta crumbles and chopped sun-dried tomatoes, and pulse a couple more times.
Step 3
Transfer dip. Use a silicone spatula to transfer the creamy dip to a serving dish, smoothing equally to all sides.
Step 4
Add toppings. Then add a few extra pine nuts and chopped sun-dried tomatoes. Add a drizzle of olive oil and some freshly ground black pepper.
Step 5
Serve. Serve sun-dried tomato dip with some fresh vegetables, crackers, or naan bread.
Storing and Freezing:
- Store leftover dip in an airtight container in your refrigerator for 3-4 days.
- Freeze leftover dip in a freezer-safe container placed in a freezer bag for up to three months.
How to serve Sun-Dried Tomato Dip:
- As a delicious appetizer. Serve feta dip with pita chips, pretzel crisps, tortilla chips, and/or fresh veggies for the perfect appetizer.
- How about a toast topper? Spread on baguette slices or garlic bread.
- Let’s make a sandwich spread. Add dip to your favorite sourdough bread for the best grilled cheese. We love it with our Jalapeño Cheddar Sourdough Bread or Sourdough Sandwich Bread!
Other Favorite Dip Recipes:
Are you interested in more of our best dips for your next dinner party? Look no further!
Recipe FAQs:
Since we’re using oil-packed tomatoes, there is no need to soak them since they’re already soft.
Feel free to use different nuts, such as walnuts or almonds, instead of pine nuts, or using dried herbs instead of fresh basil.
Yes, you can make this dip a day or so in advance. Just let it sit out at room temperature for a while before serving.
Serve the sun-dried tomato dip with a variety of crunchy vegetables like carrots, celery, and bell peppers, or with crackers and breadsticks for dipping. You can also add it to wraps and sandwiches.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Sun-Dried Tomato Dip Recipe
Ingredients
- 8 oz. cream cheese
- 1/2 cup Plain Greek yogurt
- 1 clove garlic
- 1/4 cup pine nuts – toasted
- 1/4 cup fresh basil
- 6 oz. crumbled feta cheese – we use basil and tomato
- 1/3 cup oil-packed sun-dried tomatoes – drained and chopped
- a drizzle of olive oil and black pepper – to serve
- crackers, naan bread, or fresh vegetables – to serve
Instructions
- Place cream cheese, Greek yogurt, pine nuts, fresh basil, and garlic in a large food processor. Process until well combined.
- Add crumbled feta cheese and chopped sun-dried tomatoes to the food processor and pulse a few times to combine. The dip should still be chunky.
- Transfer the dip to a serving bowl. Add some extra pine nuts and chopped sun-dried tomatoes, a drizzle of olive oil, and some fresh black pepper.
- Serve with crackers, naan bread, or fresh vegetables.
Notes
- You can make this dip a day or so in advance. Just let it sit out at room temperature for a while before serving.
- Store leftover dip in an airtight container in your refrigerator for 3-4 days.
- Serve the sun-dried tomato dip with a variety of crunchy vegetables like carrots, celery, and bell peppers, or with crackers and breadsticks for dipping. You can also add it to wraps and sandwiches.
