Creamy Sun Dried Tomato Dip combines cream cheese, Greek yogurt and chili sauce into a quick, flavorful appetizer that’s ready in minutes. Serve with a selection of fresh vegetables, crackers or toasted pita for a crowd-pleasing snack.
This sun dried tomato dip is one of those simple, reliable recipes that tastes far fancier than it is to prepare. Bright sun dried tomatoes lend concentrated tomato flavor, while chopped red bell pepper, garlic and green onions add freshness and texture. The creamy base of softened cream cheese blended with Greek yogurt keeps the dip rich but balanced, and a splash of chili sauce brings a subtle sweet-heat that ties everything together.
It’s an especially nice dip to make in warm weather — perfect for picnics, pool days, backyard barbecues or lake trips — because it’s easy to pack, travel-friendly and serves well chilled or at room temperature. The recipe is flexible, quick to assemble and easy to double when you need to feed a crowd.
Ingredients You’ll Need
- Sun dried tomatoes – I prefer dry-packed sun dried tomatoes because they’re lower in calories and usually less expensive than oil-packed varieties, but use whichever you have on hand.
- Greek yogurt – adds creaminess and protein; plain yogurt can be substituted if needed.
- Cream cheese – regular or reduced-fat both work; soften to room temperature for easier mixing.
- Chili sauce – adds flavor and a touch of sweetness with mild heat.
- Red bell pepper – any color works; provides crunch and color.
- Green onions – for mild onion flavor and visual appeal.
- Garlic – fresh minced garlic or jarred minced garlic is fine.
- Seasoning – celery seed and a small pinch of cayenne (the cayenne adds a hint of warmth without making the dip spicy).
How to Make Sun Dried Tomato Dip
- Rehydrate the tomatoes. If you’re using dry-packed sun dried tomatoes, place them in a small bowl and pour 1 cup of boiling water over them. Let them soak for about 10 minutes to plump up, then drain and chop.
- Chop the vegetables. While the tomatoes soak, finely chop the red bell pepper and green onions. Mince the garlic if using fresh.
- Blend the base. In a medium bowl, beat the softened cream cheese, Greek yogurt and chili sauce until smooth and creamy. A hand mixer speeds this step, but a whisk or sturdy spatula will work.
- Combine and season. Fold in the chopped sun dried tomatoes, red bell pepper, green onions, garlic, celery seed and cayenne. Taste and adjust seasoning as needed.
- Chill before serving. Refrigerate the dip for at least 1 hour, or overnight for best flavor, to allow the ingredients to meld. Serve chilled or slightly softened with sliced vegetables, crackers or toasted pita.
Tips, Substitutions and Variations
- Use oil-packed sun dried tomatoes if you prefer a richer, oilier texture—reduce added oil elsewhere, as needed.
- Swap plain yogurt for Greek yogurt for a slightly thinner but still creamy dip.
- For a dairy-free version, try a thick plant-based cream cheese and dairy-free yogurt, though texture and flavor will differ.
- Add fresh herbs such as basil or parsley for an herbal lift.
- If you like more heat, increase the cayenne or add a dash of hot sauce.
- Make it ahead: flavors develop over time, so this dip often tastes even better the next day.
Prepping and Storage
Store the dip in an airtight container in the refrigerator for 3 to 4 days. Flavors continue to meld while chilled, so the dip often tastes better after a few hours. Because this dip is a favorite at gatherings, consider doubling the recipe if you expect guests — it’s a quick way to make extra without extra fuss.
Recipe Card: Sun Dried Tomato Dip
Prep Time: 10 mins | Cook Time: 10 mins (for rehydrating) | Total Time: 20 mins | Servings: 6
Ingredients
- 1/2 cup sun dried tomatoes (dry-packed)
- 8 oz cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/4 cup chili sauce
- 4 Tbsp green onions, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 1/2 tsp celery seed
- 1/8 tsp cayenne pepper
Instructions
- Place sun dried tomatoes in a small bowl and cover with 1 cup boiling water. Let stand 10 minutes, then drain and chop.
- In a separate bowl, combine cream cheese, Greek yogurt and chili sauce; beat until smooth.
- Stir in chopped tomatoes, green onions, red bell pepper, garlic and seasonings. Mix thoroughly.
- Refrigerate at least 1 hour before serving to let flavors meld.
Nutrition
Approximate nutrition per 1/4 cup serving: 231 kcal; Carbohydrates 13.7 g; Protein 8.2 g; Fat 13.6 g; Saturated Fat 7.9 g; Sodium 632 mg; Fiber 0.9 g; Sugar 10.1 g. Nutrition information is automatically calculated and should be considered an approximation.
Enjoy this versatile sun dried tomato dip as a party platter staple or an easy snack. Its bright, creamy flavor profile pairs well with crunchy vegetables, pita chips and sliced baguette — and because it’s quick to make, it’s perfect for last-minute gatherings or casual entertaining.
