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 Jen,
Do you think this would work okay with sundried tomato pesto in place of the sundried tomatoes?
Thanks 🙂
Hi Nicole, I haven’t tried it, but I think it would work. Please LMK how it turns out if you try it!
To be honest, I tasted this straight away out of my processor and wasn’t thrilled, which surprised me because I love every one of your recipes that I’ve tried, and I’ve tried a lot. Put it into the fridge for a couple of hours; however, and it’s like night and day. I figured that’s all it was. Thanks again for the recipes Jen!! You’re always my go-to…:D
This was delicious. After making it I wondered if I should add garlic. I had my hubby taste it and he said it was fine the way it was. I do believe that the flavors were more enriched by making it a few hours ahead of time. I liked the scallions sprinkled over the top of the dip. It was great with vegetables and also the crackers.Thank you Jenn for this recipe! Also thank you Ina.
I made the Sun Dried Tomato dip for two Mother’s Day gatherings. Everyone loved it and I was glad that there was a little bit leftover for me the next day. It was also a nice compliment to the grilled salmon. Can this dip be made ahead and frozen? Your recipes and those that you share from other chefs are my go to recipes and a joy to prepare! Thank you mucho.
Could Worcester be used instead of Tabasco or do you have any other suggested substitutes?
Hi, Do you have any other hot sauce? If so, I’d go that route. If not, Tabasco will lend a different flavor, but it will work. Please LMK how it turns out!
This was great with chopped veggies like carrots, peppers and cucumber.
We also had it with tortilla chips and as a sauce in a sandwich.
Thank you for this post! I had pinned this recipe before I even realized it was an Ina recipe and I also own the cookbook! Came out great and super easy, thanks again for posting and now I think I’ll need to revisit her cookbooks and see what else I’m missing out on!
Have you tried making this with your sundried tomato pesto? If so, how would you modify the recipe? Thanks!
I haven’t, but that sounds like a good idea. I think you could add the pesto to the sour cream, cream cheese, and mayo and be good to go! I don’t hink you’d need to add the scallions to the dip, but you could certainly still garnish with them. Please LMK how it turns out!
I had the same recipe but only not using cream cheese. I believe I used cottage cheese, Greek Yogart and Mayo. Is there a recipe for this?
Hi Ellen, I don’t have that recipe, but there certainly may be a variation out there that has those ingredients. 🙂
I didn’t add any salt and I’m glad I didn’t. It’s still so salty; probably from the mayo & tomatoes. Yet, my main issue is the amount of tabasco; it’s very overpowering.
Tomatoes and mayo aren’t salty.