Sun-Dried Tomato Dip


This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.

Original recipe makes 16 servings


1/4 cup oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, minced
hot pepper sauce to taste
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 cup fresh basil

  • COOK

    10 mins


    10 mins


  1. In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.


Calories: 94 kcal
Carbohydrates: 1.4 g
Cholesterol: 20 mg
Fat: 9.4 g
Fiber: 0.1 g
Protein: 1.5 g
Sodium: 180 mg