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 have freshly made sun-dried/roasted tomatoes from a local Italian deli. Would you adjust the quantity? My thought being the flavor is not as strong as jarred sun-dried tomatoes. Also – thoughts on using herbed Boursin instead of cream cheese. That’s what I have on hand. TIA!
Hi Martha, Hard to know for sure if you’ll need more sun-dried tomatoes than the recipe calls for. I would make the dip up until the point where you add the scallions and taste it. If you feel like it needs more sun-dried tomatoes, you can add them at that point. And while I think herbed boursin cheese would work, it means you’d need to adjust all the other seasonings in the recipe, so for the most predictable results, I’d stick to cream cheese. Hope that helps!
This is a crowd pleaser! I add a little lemon, basil, and red pepper flakes and also use lactose free cream cheese and sour cream for my husband who can’t eat dairy. You can’t tell the difference. I just make sure it is refrigerated for a few hours which thickens it up a bit. I’m making it for the 3rd time in a week for a party tonight.
for the receipe how much sour cream, mayo, cream cheese and sun dried tomatoes?
Hi Betty, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe with the ingredient amounts. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an icon that looks like a notepad – if you click on that, it will take you directly to the recipe. Hope that clarifies!
This dip is wonderful! Has just the right amount of zing with the Tabasco sauce. I served it with pita chips.
I’m not generally a fan of tomatoes, but this was a great dip! Wheat Thins makes a sun-dried tomato and basil cracker. Thought it might be too much together, but they really complimented each other. Making it for my husband’s 50th birthday party (this was a test run)!
Good Morning,
I am not a heat person so can I either lessen the Tabasco Sauce or not use it at all? Love all the comments and can hardly wait to try it.🤗
Sure, Cheryl – it’s perfectly fine to leave it out or add to taste. Enjoy!
This rocks! I could eat it all myself. I used full fat everything. If you don’t eat like this every day, I say just go for it.
This was very tasty and easy. Will definitely make this again!
This has become my go-to dip. It is easy AND delicious. I serve it with a combination of vegetables and breadsticks/crostini. Thank you Jenn!
I needed to find an appetizer recipe that was quick and suitable for a family with lots of allergies to wheat and nuts. I made this for a superbowl party and it was a hit! I served with fresh cut up veggies and gluten free crackers made from sweet potatoes. It was perfect and so easy to make. I agree that it didn’t have a super strong tomato taste but was creamy and delicious!