Sun Dried Tomato Dip

square crop of a bowl of dip made with sun dried tomatoes and garnished with green onions chips scattered around the bowl.

5 from 6 votes

This easy to make Sun Dried Tomato Dip is going to be your new go to appetizer! Cream cheese is blended with sour cream, Sun-dried tomatoes, chili garlic sauce, spices, and vegetables in just a couple of minutes, creating a delicious creamy dip that your guests will love.

Course Appetizer

Cuisine American

Keyword dip, sun dried tomatoes

Prep Time 5

Cook Time 0

Resting time 10

Total Time 15

Servings servings

Calories 153kcal

Author Debi

Ingredients

½ cup sun dried tomatoes
8 ounces cream cheese at room temperature
½ cup sour cream
¼ cup chili-garlic sauce
½ teaspoon chili powder
¼ teaspoon ground cumin
½ red bell pepper roughly chopped
¼ cup chopped green onions plus additional for garnish

Instructions

If using homemade sun dried tomatoes, chop into ¼ to ½ inch pieces.
If using store-bought dry packed 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.
If using oil packed tomatoes, drain off excess oil. Be sure to save the oil for another use.
In the bowl of a food processor, place softened cream cheese and pulse to make creamy. Scrape down the sides of the bowl. Add sour cream, chili-garlic sauce, and spices, and pulse to combine. Once everything is well mixed, scrape down the sides of the bowl again, and add sun-dried tomatoes, red pepper, and green onions. Pulse once or twice to mix in the veggies. Refrigerate until ready to serve.

Notes

Makes 6 servings of ¼ cup each

Dip will thicken a bit in the fridge after its made.

For the sun dried tomatoes: You can use homemade, packaged without oil dry packed, or packaged in oil (drain off the oil)

It's up to you how chunky or smooth you make the veggies in the final step.

Store in an airtight container in the refrigerator for up to 5 days.

I’m not a fan of freezing dairy-based foods. I find that the freezing process changes the texture too much. So, while this can be frozen for longer storage, I don’t recommend it.

Nutrition