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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I made this dip to take to a dinner party tonight. I made it first thing in morning. I used a heaping 1/4 cup of sundried tomatoes. Heaping 1/2 tsp of table salt because I don’t buy kosher salt. I used one green onion to pulse. Seriously delicious!!! I served it with cherry tomatoes, sugar snap peas, carrot sticks, plain potato chips & wholegrain crackers. Veggies & chips were our favorite! Everyone loved even my 5 year old. Delicious recipe I’ll make again!!!! Very flavourful!
Thank you for reminding me of Ina Garten’s great recipe. It really is wonderfully delicious and so easy to make.
Great flavor, but way too much salt. I made a second batch without salt and blended the two. Delicious with veggies, crackers, pita chips, on a spoon, on my fingers…….
This recipe is always a big hit with the young and old.
Made this last night. Four people finished it . It was really easy and delicious
This is just the recipe I’m looking for!! Can I substitute Sriracha chili sauce for tabasco sauce or are they too different? Can’t wait to try it! Thanks.
Hi Wendy, Sriracha does have a slightly different flavor than Tabasco, but I still think it would be tasty here!
Do you have the nutritional numbers?
Thank you
Hi Anita, I just added the info to the recipe. Hope you enjoy it if you make it!
This is one of the best dips! I’ve made it twice and everytime it’s been the first thing to go. The only thing is instead of 1/2 cup of sour cream i used 1/4 cup sour cream and 1/4 cup greek yogurt and I’ve been using chive flavoured whipped cream cheese.
Easy and flavorful dip! Our guests raved about this and requested the recipe. It is delicious and just a little different than a lot of run-of-the mill dips served at parties.
Recipe earned rave reviews from multiple guests. Not surprised as it is packed full of flavor. It also keeps well. Used julienne cup sun dried tomatoes instead of oil-packed and will do so again. As suggested, I served the dip with both fresh vegetables and crackers. Recipe was requested and shared. Will be one of my ‘go to’ appetizer recipes going forward.