Creamy Sun-Dried Tomato Basil Dip
This creamy sun-dried tomato basil dip blends tangy sun-dried tomatoes with fresh basil, Greek yogurt, and a hint of garlic for a Mediterranean-inspired appetizer or sandwich spread. Perfect for veggies, crackers, or as a vibrant topping for grilled chicken.
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1/2 cup sun-dried tomatoes in oil, drained and chopped
- •1 cup sour cream
- •1/2 cup cream cheese, softened
- •1/4 cup mayonnaise
- •1 clove garlic, minced
- •1/4 cup fresh basil leaves, finely chopped
- •2 tablespoons grated Parmesan cheese
- •1 tablespoon lemon juice
- •1/4 teaspoon crushed red pepper flakes (optional)
- •1/4 teaspoon kosher salt
- •1/8 teaspoon freshly ground black pepper
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or whisk to blend until completely smooth and creamy.
- 2
Add the chopped sun-dried tomatoes, minced garlic, and grated Parmesan cheese to the creamy base. Stir to evenly distribute.
- 3
Mix in the chopped fresh basil, lemon juice, crushed red pepper flakes (if using), salt, and black pepper.
- 4
Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
- 5
Transfer the dip to a serving bowl. For best flavor, cover and refrigerate for at least 1 hour to allow the flavors to meld.
- 6
Before serving, give the dip a final stir and garnish with extra chopped basil and a drizzle of sun-dried tomato oil if desired.
- 7
Serve with crackers, crudités, pita chips, or as a spread for sandwiches and wraps.
- 8
Store any leftovers in an airtight container in the refrigerator.
Tips & Variations
Pro Tips
- • Soften the cream cheese ahead of time for a smoother dip.
- • For extra flavor, use sun-dried tomatoes packed in oil and include a teaspoon of the oil in the dip.
- • Chop the sun-dried tomatoes and basil finely for easier scooping and a consistent texture.
- • Let the dip chill for at least an hour to maximize the flavors.
- • If the dip is too thick, thin it with a tablespoon or two of milk or Greek yogurt.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Make it spicy by stirring in a finely chopped jalapeño or more red pepper flakes.
- • Swap sour cream for Greek yogurt for a tangier and higher-protein version.
- • Add 1/4 cup finely chopped roasted red peppers for extra sweetness and color.
Frequently Asked Questions
Can I make this dip ahead of time?
Yes! In fact, making the dip a few hours in advance or overnight allows the flavors to meld and intensify. Just give it a good stir before serving.
Can I use dried sun-dried tomatoes instead of those in oil?
Yes, but you'll need to rehydrate them in hot water for about 20 minutes before using, and the flavor will be slightly less rich compared to oil-packed tomatoes.
Is this dip gluten-free?
Yes, all ingredients are gluten-free as written. Serve with gluten-free crackers or veggies for a GF option.
How long does this dip last in the fridge?
Stored in an airtight container, the dip will keep for up to 4 days. Stir well before serving again.
Can I freeze this dip?
It’s not recommended, as the creamy base can separate and become watery after freezing and thawing.
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