Sun Dried Tomato Dip

A healthy creamy yummy dip that's got a little kick
Servings 6
Author Debi


  • ½ cup sun dried tomatoes homemade preferred, or packaged without oil, dry packed
  • 8 ounces low-fat cream cheese at room temp
  • ½ cup sour cream
  • ¼ cup chili-garlic sauce
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ red bell pepper chopped
  • 4 tablespoons chopped green onions plus additional for garnish


  1. If using homemade sun dried tomatoes, chop into ¼ to ½ inch pieces. If using store-bought sun dried tomatoes, place tomatoes in a small bowl, and cover with 1 cup of boiling water. Allow to sit at room temperature for 10 minutes. Drain and chop tomatoes.
  2. In the bowl of a food processor, place softened cream cheese and pulse to make creamy. Add sour cream, chili-garlic sauce, and spices, and pulse to combine. Once everything is well mixed, add sun-dried tomatoes, red pepper, and green onions, and pulse once or twice to mix in the veggies. Refrigerate until ready to serve.

Recipe Notes

Makes 6 servings of ¼ cup each

Adapted from Eat Yourself Skinny