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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This is a very nice recipe to use as a jumping off point for customizing an easy, flavorful dip to your taste. I found the recipe, as written, a little bland. I doubled the amount of sun dried tomatoes and Tabasco sauce and then just added extra scallions and salt and to taste. It seems the longer it stays in the refrigerator the richer and more flavorful it gets.
This was a hit! I made it for a family event with crackers and veggies and everyone loved it. I used the leftovers as a schmear for my bagels and also in place of mayo on my sandwiches. Thank you!
I just made this for a party on Sunday. So salty..maybe because I am on a salt restricted diet? I only added 3/4 tsp of kosher. Shouldn’t have put in any. Trying to figure out what I can do tou lesson the saltiness…Generally everything from this site is perfect 🙁
Can I make this a day ahead
Hi Vincent, You can definitely make it a day ahead; I think it tastes even better the next day!
What can I use to substitute sun-dried tomato if it’s not available in my market?
Linh, the sundried tomatoes really “make” the recipe, but perhaps you could substitute with 1/2 cup very well-drained canned tomatoes. Keep in mind that the dip will have a thinner consistency.
Thank you. I just have a thought of using dried cranberry instead as they’re somewhat similar to dried tomato, but since they’re smaller, I would put them in the food processor first and give them a few spin, then add the rest of the ingredients. I’ll let you know how it turns out :). So excited to make this for the Christmas party!
Hi, I finally presented this dip at the Christmas party last night and it was a big hit. As mentioned in earlier review, I substituted the sun-dried tomato with dried cranberry using double the amount, gave it a few spin in the food processor first, then add the rest of the ingredients. After putting the dip in the bowl, I added half a handful of whole dried cranberry just to give the dip more texture. It was very well-received. I’m looking forward to using sun-dried tomato next time when it’s available in my market. Thank you very much for the wonderful recipe.
How small,of a food processor bowl can I use?
Hi, I would suggest using the standard 7 or 9 cup food processor. (I don’t think you’d have enough room in a smaller one.) Thanks!
Thought this dip was delicious, and I would definitely make it again, but next time I would omit the salt altogether. Found it to be far too salty for my tastebuds. I also personally prefer the consistency of it straight out of the food processor, as it’s much more smoothy and almost runny. After it’s been refrigerated it becomes more like cream cheese. Settles a bit once out on the counter, but still not as luscious as first made. Thank you for the recipe Jenn! As always love your recipes!
Can I cut this recipe in half with the same results? Thank you.
yep 🙂
Absolutely love sun-dried tomatoes AND this dip. Since Ina Garten is obviously trying to clog up our arteries, the next time, I will try with Neufchatel cheese and Greek yogurt. Thanks!
Served this dip this past weekend and it was a hit. I made it two days before and loved how the flavor became more intense. So easy.