Sun-Dried Tomato Dip
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Savor the taste of summer with this sun-dried tomato dip from The Barefoot Contessa Cookbook—perfect for picnics and patio parties!
This sun-dried tomato dip from Adapted from The Barefoot Contessa Cookbook by Ina Garten is the epitome of easygoing summer party fare. Think picnic, entertaining on your sun-soaked patio, or enjoying an outdoor concert on the lush grass with a glass of white wine in hand—pure grown-up bliss! I first tasted this dip at a get-together at my friend Lisa’s house, and if an empty bowl is the ultimate test for a dish’s deliciousness, this dip passed with flying colors. Though the dip is made with sun-dried tomatoes, it’s not overwhelmingly “tomato-y.” Rather, it boasts a tangy, irresistible flavor that just captures the essence of summer. It’s no wonder this dip is a best-seller at the Barefoot Contessa store.
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Barefoot Contessa Sun-Dried Tomato Dip
Savor the taste of summer with this sun-dried tomato dip from The Barefoot Contessa Cookbook—perfect for picnics and patio parties!
Ingredients
- ¼ cup sun-dried tomatoes in oil, drained and chopped
- 8 ounces cream cheese, at room temperature*
- ½ cup sour cream
- ½ cup mayonnaise, best quality such as Hellmann's
- 10 dashes Tabasco sauce
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired
Instructions
- Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
- *It is important that the cream cheese be room temperature so there are no lumps.
Nutrition Information
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- Per serving (10 servings)
- Calories: 187
- Fat: 19 g
- Saturated fat: 7 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 2 g
- Sodium: 170 mg
- Cholesterol: 35 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hi Jenn, I really want to make this but I had an incident with my food processor once and I’m scared of it. Can this be done in the stand mixer or blender? If not, I’ll bite the bullet. Thanks!
Sure, Melinda, Just make sure the cream cheese is at room temperature and the sun-dried tomatoes are really finely chopped. Hope you enjoy!
Too salty for me! Have finished making and removed from food processor. Is there something I can do to cut the saltiness? Thanks for any suggestions.
I’m sorry you found it to be too salty! To temper it, I’d add a little bit more of each of the other ingredients.
Saltiness overpowered my batch too. Unsure why, even the next day, it overpowered the other flavors.
I made this dip for the first time over the holidays and it was a big hit. Light, luscious and so creamy rich. I served it with Stacey’s Pita Thins and crackers and it was gone in no time!
Everyone loved it. Thanks for another lovely recipe to add to my appetizer collection.
I made this dip the day before for Christmas Eve. Followed your recipe exactly as written, and the dip tasted very good, but not as good as it did the next day! For my vegan family members, I made the same recipe and substituted vegan cheeses. They loved it and those that didn’t know it was vegan, raved about it! Thank you Jenn for another delicious recipe.
Hello, Jen.
First, all your recipes are FANTASTIC! I want to make this dip but I’d like to pipe it onto crackers, or cucumber slices, or celery sticks–or a combo of all!
Is this dip thick enough to be piped and hold its shape for a couple/few hours?
Thanks so much for any guidance you can offer. : )
Hi Jennifer, I do think it’s thick enough. Please LMK how it turns out! 🙂
When people come over for casual gatherings, I like to make certain this dip is available for them. Then, I just stand back and listen to the comments about how good it is. Another example of how this website, and Jenn’s cookbooks, create my reputation for serving delicious food items. Thanks, Jenn.
Once again Jenn you have shared another wonderful recipe. As a long time fan, owner of both cookbooks and a former tester, I make your recipes every week in our rotation and I must admit I haven’t commented for a long time. Just wanted to say I love your site and it is my go to immediately for inspiration and menu planning. I made this dip for a barbecue appetizer last night and it disappeared in short order. I didn’t think to take a picture soon enough and when I did it was too late 😂 Thanks again!
Wow! This is Dangerously good! I too thought I didn’t like sun-dried tomatoes, but this is so delicious. It has a rich, light, whipped consistency—perfect with water crackers.