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!
Course Appetizer
Cuisine American
Keyword cream cheese dip, sun-dried tomato dip
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 6servings
Calories 269kcal
Author Sue Ringsdorf
Ingredients
8oz.cream cheese
1/2cupPlain Greek yogurt
1clovegarlic
1/4cuppine nuts- toasted
1/4cupfresh basil
6oz.crumbled feta cheese- we use basil and tomato
1/3cupoil-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.