Sun-Dried Tomato Dip

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This sun-dried tomato dip is tangy and delicious and full of bright summer flavor.

sun-dried tomato dip

This sun-dried tomato 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.

What you’ll need to make Sun-dried tomato dip

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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

How to make Sun-dried tomato dip

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 flatbread, crackers, chips, veggies or all of the above. Enjoy!

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Barefoot Contessa Sun-Dried Tomato Dip

This sun-dried tomato dip is tangy and delicious and full of bright summer flavor.

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.

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, 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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Reviews & Comments

  • 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!

    • — Colleen on June 21, 2020
    • Reply
  • Have you tried making this with your sundried tomato pesto? If so, how would you modify the recipe? Thanks!

    • — Liz on April 30, 2020
    • Reply
    • 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!

      • — Jenn on April 30, 2020
      • Reply
  • 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?

    • — Ellen Munger on December 3, 2019
    • Reply
    • Hi Ellen, I don’t have that recipe, but there certainly may be a variation out there that has those ingredients. 🙂

      • — Jenn on December 3, 2019
      • Reply
  • 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.

    • — ashley on November 14, 2019
    • Reply
  • 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!

    • — Martha on July 10, 2019
    • Reply
    • 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!

      • — Jenn on July 11, 2019
      • Reply
  • 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.

    • — Susan on June 29, 2019
    • Reply
  • for the receipe how much sour cream, mayo, cream cheese and sun dried tomatoes?

    • — betty on June 15, 2019
    • Reply
    • 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!

      • — Jenn on June 16, 2019
      • Reply
  • 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!

  • 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.

    • — Wendy Schoenburg
    • Reply
    • 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.

  • 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.

  • 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!

  • 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 🙁

  • Can I make this a day ahead

    • — Vincent Genereaux
    • Reply
    • Hi Vincent, You can definitely make it a day ahead; I think it tastes even better the next day!

  • What can I use to substitute sun-dried tomato if it’s not available in my market?

    • 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.

      • 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!

      • 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.

  • How small,of a food processor bowl can I use?

    • 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!

  • 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!

  • Can I cut this recipe in half with the same results? Thank you.

  • 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!

  • 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.

  • 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!

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

  • 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.

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

  • 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!

  • 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.

  • 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.

  • 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.

  • 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
    • 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.

  • 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?

    • Hi Karen, I’ve never tried it but can promise you it wouldn’t be as good 🙂

  • 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!

  • 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.

  • Just made this for a tailgating party and it is SO good, thanks!!!

  • Delicious! I made it for a gathering over the weekend and it was gone so quickly!!!

  • Omigosh that looks delicious! For the record…Ina Garten is cool!

  • A perfect dip for parties and family.

  • Can’t wait to make this.

  • 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!

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

  • oh wow! this would be a quick way to send a diet flying out the door! still… it looks quite worth it!!!

  • I made this dip recently for my family and we loved it … it sure didn’t last long!

    • — Melissa Crawford
    • Reply
  • Abagail Orme

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

  • 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.

  • 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.

  • 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)!

  • Oh that just looks so fresh and inviting!! Perfect for summer days!

  • yay to Kelly. Kelly mentioned this recipe several times to me- the pictures of it makes me want to finally make it. Yummy!

  • 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!

  • This sounds yummy. Will have to make it soon, thanks.

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