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Sun-Dried Tomato Dip

4.5 stars based on 21 votes

This dip is elegant summer party food. Think picnic, entertaining on the patio, outdoor concert on the grass, white wine and grown-ups! I had it for the first time at a party at my friend Lisa’s house a few weeks ago. Let’s just say if an empty bowl is the sign of a good dish, this one’s a sure winner — it was the first thing gone from the appetizer table.

My friend Kelly was the one who made it so, naturally, I asked for the recipe. To my surprise, she told me it was the Sun-Dried Tomato Dip from The Barefoot Contessa Cookbook. I have that cookbook (who doesn’t?!) and had passed over the recipe a hundred times. Admittedly, I’m not a huge fan of sun-dried tomatoes. But this dip doesn’t taste like sun-dried tomatoes at all — it’s just tangy and delicious and full of bright summer flavor. No wonder it was the best selling dip at the Barefoot Contessa store.

Sun-dried tomato dip 9

In true Ina Garten fashion, it’s a no holds barred recipe. Sour cream, mayo, cream cheese — you get the idea. (Deb from Smitten Kitchen said it best, the woman is “clearly trying to kill us.”) But it’s special occasion food and if you eat it with vegetables, there’s at least some virtue in it, right?

Sun-dried tomato dip 7

It literally takes ten minutes to make. You simply throw everything in a food processor and blitz to blend. And to make your life easier, I recommend making it a day ahead; it tastes even better when the flavors have a chance to mingle for a while.

Sun-dried tomato dip 3

Serve with flat bread, crackers, chips, veggies or all of the above. Enjoy!

Sun-dried tomato dip 10

My Recipe Videos

Barefoot Contessa Sun-Dried Tomato Dip

Servings: 2 cups
Total Time: 10 Minutes


  • 1/4 cup sun-dried tomatoes in oil, drained and chopped
  • 8 ounces cream cheese, at room temperature*
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise, best quality such as Hellmann's
  • 10 dashes Tabasco sauce
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired


  1. 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.
  2. *It is important that the cream cheese be room temperature so there are no lumps.

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Nutrition Information

Powered by Edamam

  • 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, 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.

Reviews & Comments

  • 5 stars

    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!

    - Tracyv on September 30, 2017 Reply
  • 5 stars

    Thank you for reminding me of Ina Garten’s great recipe. It really is wonderfully delicious and so easy to make.

    - Sandra on July 10, 2017 Reply
  • 5 stars

    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…….

    - Parrotmom on June 29, 2017 Reply
  • 5 stars

    This recipe is always a big hit with the young and old.

    - Pauline Stewart on June 29, 2017 Reply
  • Made this last night. Four people finished it . It was really easy and delicious

    - LeeAnn on June 22, 2017 Reply
  • 5 stars

    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.

    - Wendy Schoenburg on June 21, 2017 Reply
    • Hi Wendy, Sriracha does have a slightly different flavor than Tabasco, but I still think it would be tasty here!

      - Jenn on June 21, 2017 Reply
  • Do you have the nutritional numbers?
    Thank you

    - Anita on May 27, 2017 Reply
    • Hi Anita, I just added the info to the recipe. Hope you enjoy it if you make it!

      - Jenn on May 27, 2017 Reply
  • 5 stars

    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.

    - Andrea on May 11, 2017 Reply
  • 5 stars

    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.

    - Sandy on April 27, 2017 Reply
  • 5 stars

    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.

    - Ellie on March 16, 2017 Reply
  • 4 stars

    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.

    - Beth on December 29, 2016 Reply
  • 5 stars

    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!

    - Anita on October 6, 2016 Reply
  • 2 stars

    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 🙁

    - Laura Deitz on July 1, 2016 Reply
  • Can I make this a day ahead

    - Vincent Genereaux on May 16, 2016 Reply
    • Hi Vincent, You can definitely make it a day ahead; I think it tastes even better the next day!

      - Jenn on May 16, 2016 Reply
  • What can I use to substitute sun-dried tomato if it’s not available in my market?

    - linh on December 21, 2015 Reply
    • 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.

      - Jenn on December 21, 2015 Reply
      • 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!

        - Linh on December 21, 2015 Reply
      • 5 stars

        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.

        - Linh on December 24, 2015 Reply
  • How small,of a food processor bowl can I use?

    - J on December 2, 2015 Reply
    • 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!

      - Jenn on December 3, 2015 Reply
  • 4 stars

    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!

    - Anna on September 22, 2015 Reply
  • Can I cut this recipe in half with the same results? Thank you.

    - Maria Hahn on September 17, 2015 Reply
    • yep 🙂

      - Jenn on September 17, 2015 Reply
  • 5 stars

    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!

    - Michelle on August 27, 2015 Reply
  • 5 stars

    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.

    - Bev on August 4, 2015 Reply
  • 5 stars

    This was excellent! Nice and creamy, despite my using 5% sour cream and subbing out mayo for greek yogurt. Tastes great! leftovers being used as a sandwich spread-MMMMM! Instead of tabasco, I used a habarnero chile sauce-nice heat-maybe too much for the kids, but that leaves more for me! Thanks for the recipe!

    - Jen on May 11, 2015 Reply
  • 5 stars

    I am not generally a fan of sun dried tomatoes, but the dip was creamy and tasty!

    - Lindsey on March 22, 2015 Reply
  • 5 stars

    I made this for an hors d’oeuvre for Thanksgiving. It was great because I could make it ahead of time. I served it with some homemade flatbread and it was a big hit. It was all I could do not to devour it before Thanksgiving….I tasted it and OMG it was like So good. I did add a bit more spice, because I like things spicy.

    - Donna on December 5, 2014 Reply
  • 5 stars

    Made this dip for a party last weekend and it was devoured. Delicious!

    - Jessica on September 19, 2014 Reply
  • 2 stars

    Have made half a dozen recipes from the site, loved them all but this one was a little disappointing. Flavour was good but dip was SO rich – I used full fat cream cheese, 5% sour cream and low fat mayo, so lightened it slightly from original recipe but still found it too rich for me. Will keep trying new recipes though, love the site!

    - Alison on September 19, 2014 Reply
  • 5 stars

    This is so easy and is something different than the usual dip served with veggies/crackers. I like to add a bit more of the tomatoes for even more flavor. Love the hot sauce too.

    - Cindy on July 23, 2014 Reply
  • really nice dip, I tend to nearly double the amount of tabasco, but that is just my preference. I alos make it low fat with low fat cream cheese, light sour cream and no fat mayo, still tastes great.

    - Amanda on January 10, 2014 Reply
  • this one is a keeper. i’ve made it a couple of times now, just as described, and it’s gotten rave reviews. i’ve been asked for the recipe.

    - katya on March 13, 2013 Reply
  • I LOVE this dip! Everyone who I serve it to, loves this dip! Even tomato haters!
    I think I have something wrong with me that I have to tweak every recipe I ever make… The original was too heavy for me so I use Neufchâtel cream cheese, and substitute a heaping tablespoon plain yogurt for about the same mayo. When I can find it, I use Simply Sour Cream (no fat sour cream with no additives) from Trader Joes. I also love sun-dried tomatoes so I add another 1/4 cup of the kind not in oil. I put an extra green onion or two in as well.
    *Everyone* eats their vegetables with this dip!

    - ieatdarkchocolateeveryday on March 10, 2013 Reply
  • I used low-fat cream cheese, sour cream & mayo and it was yummy. I also forgot to add the hot sauce. Oops. I still enjoyed it. I will definitely make it again.

    - Melanie on December 9, 2012 Reply
  • I know I’m 39, but I wish Ina Garten would adopt me. Is this recipe successful if low-fat version of the cheese, mayo and sour cream are used?

    - Karen O on June 24, 2012 Reply
    • Hi Karen, I’ve never tried it but can promise you it wouldn’t be as good 🙂

      - Jenn on June 25, 2012 Reply
  • I had made this for our recent pool party & had to give people the recipe before they left. It’s so simple & delicious!! I absolutely love the deep flavor of sun dried tomatoes & can eat them by themselves. I served this along with carrots, butter crackers, melba toast, and other veggies. My 3 yr old son also was one that kept going back for more. Thank you Jennifer!

    - Aylin on June 20, 2012 Reply
  • This is a great recipe for entertaining and makes a nice amount. I am often asked for the recipe and love to share it as it’s an easy one and it looks pretty when it’s garnished. I definitely recommend serving with a variety of dipping options – especially the vegetables as it complements everything really nicely and offers a bigger appetizer spread this way.

    - CareyS on June 20, 2012 Reply
  • Just made this for a tailgating party and it is SO good, thanks!!!

    - Sara Fleetwood on June 6, 2012 Reply
  • Delicious! I made it for a gathering over the weekend and it was gone so quickly!!!

    - Carissa on May 22, 2012 Reply
  • Omigosh that looks delicious! For the record…Ina Garten is cool!

    - Tessa on May 16, 2012 Reply
  • A perfect dip for parties and family.

    - Donna on May 16, 2012 Reply
  • Can’t wait to make this.

    - Lynsy on March 6, 2012 Reply
  • OMG this is so good! I’ve been meaning to try it since I saw Ina make it on her show Barefoot Contessa, but your pictures definitely convinced me. Great job on the food photography, by the way!

    - Lisa on March 3, 2012 Reply
  • Was skeptical about this one but turned out great. Did not think I’d be a fan of sun dried tomatoes, who knew?

    - Mike on March 1, 2012 Reply
  • oh wow! this would be a quick way to send a diet flying out the door! still… it looks quite worth it!!!

    - Cassie on March 1, 2012 Reply
  • I made this dip recently for my family and we loved it … it sure didn’t last long!

    - Melissa Crawford on March 1, 2012 Reply
  • Abagail Orme

    I cannot thank you enough for the blog.Really looking forward to read more. Really Great.

    - Abagail Orme on December 13, 2011 Reply
  • Yum! I love recipes that can just be thrown together in the food processor. Adding to my recipe file.

    I’ll be making your coconut banana tonight for the 76th time. Okay fourth.

    - Amnah on September 22, 2010 Reply
  • This recipe looks delicious. I am going to try using 1/2 lower fat cream cheese and see if it would affect the taste. Thanks for sharing.

    - Judimae on August 29, 2010 Reply
  • I have been making this recipe for a few years now, and have always used Helmann’s light, 1/3 fat cream cheese and light (or fat free) sour cream. Still tastes delicious (or perhaps ignorance is bliss)!

    - Danielle on August 5, 2010 Reply
  • Oh that just looks so fresh and inviting!! Perfect for summer days!

    - the domestic mama on August 4, 2010 Reply
  • yay to Kelly. Kelly mentioned this recipe several times to me- the pictures of it makes me want to finally make it. Yummy!

    - Vi on July 29, 2010 Reply
  • I have her cookbook and have also overlooked this recipe for years! How did that happen?! This looks amazingly good- I’ll definitely try it out soon!

    - Amy (Sing For Your Supper) on July 29, 2010 Reply
  • This sounds yummy. Will have to make it soon, thanks.

    - Debs on July 29, 2010 Reply

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