Sun-Dried Tomato Dip Recipe (Creamy 10-Minute Appetizer)
This is the dip that literally disappears from party platters before the main course even arrives. I learned to make it during a backyard graduation party emergency, and now I keep the ingredients stocked year-round because guests request it by name. The magic is in the sun-dried tomatoes - they deliver concentrated flavor depth that makes this creamy dip taste far more impressive than its simple ingredient list.
Ingredients
- 8 oz cream cheese softened to room temperature
- ¾ cup sun-dried tomatoes oil-packed, roughly chopped
- ½ cup grated Parmesan cheese freshly grated works best
- ¼ cup Greek yogurt plain, full-fat
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon Italian seasoning dried
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon salt adjust to taste
Instructions
- Add softened cream cheese, Greek yogurt, minced garlic, and grated Parmesan to a food processor. Blend until completely smooth and creamy, about 2 minutes, scraping down the sides as needed.
- Add the chopped sun-dried tomatoes, Italian seasoning, black pepper, and salt to the food processor. Pulse 8-10 times until the tomatoes are finely chopped and evenly distributed throughout the mixture. Do not overblend - you want some texture from the tomatoes.
- Transfer the dip to a serving bowl and smooth the top with the back of a spoon. Create a shallow well or spiral pattern in the center using the spoon for an elegant presentation.
- Drizzle a small amount of the reserved oil from the sun-dried tomato jar over the top of the dip, then sprinkle with fresh chopped parsley and a few whole sun-dried tomato pieces for garnish.
- Serve immediately at room temperature with pita chips, crackers, fresh vegetables, or toasted bread. If preparing ahead, refrigerate covered until serving time, then let sit at room temperature for 15 minutes before serving for best flavor.
Notes
Tip: Use oil-packed sun-dried tomatoes for best flavor and easiest blending - they are softer and more flavorful than dry-packed varieties. Storage: Keep in an airtight container in the refrigerator for up to 5 days. The dip tastes even better the next day as flavors meld. Variation: Swap half the cream cheese for Greek yogurt to make it lighter, or add roasted red peppers for extra sweetness and smokiness.