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!

sun-dried tomato dip

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!

Servings: 2 cups
Total Time: 10 Minutes


  • 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


  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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  • 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.

    • — Pauline Stewart
    • Reply
  • 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!!!

    • — Sara Fleetwood
    • Reply
  • 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!

    • — the domestic mama
    • Reply
  • 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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