Creamy Sun Dried Tomato Dip made from a blend of cream cheese, Greek yogurt and chili sauce — ready in minutes and perfect as an appetizer. Serve with fresh vegetables, crackers or toasted pita for a crowd-pleasing snack.
This sun dried tomato dip is a favorite for summer gatherings, lake days, pool parties and casual backyard barbecues. It combines tangy, creamy and savory elements: plumped sun dried tomatoes, crisp red bell pepper, bright green onions and a subtle kick from chili sauce and cayenne. The base — cream cheese blended with Greek yogurt — creates a rich yet light texture that’s easy to spread or scoop. It’s simple to prepare, stores well, and the flavors deepen after a few hours in the fridge.
Ingredients You’ll Need
- Sun dried tomatoes – I recommend dry-packed sun dried tomatoes for lower calories and cost, but oil-packed tomatoes work fine. Rehydrate dry-packed tomatoes in hot water before chopping.
- Greek yogurt – plain Greek yogurt makes the dip creamy and adds protein. You can substitute plain yogurt if that’s what you have on hand.
- Cream cheese – regular or reduced-fat cream cheese both work. Soften at room temperature for easier mixing.
- Chili sauce – adds sweetness and a mild tangy heat. Adjust to taste.
- Red bell pepper – any color bell pepper provides crunch and color; chop finely.
- Green onions – thinly sliced for freshness and color.
- Garlic – fresh minced garlic or jarred minced garlic both work.
- Seasoning – celery seed and a pinch of cayenne pepper for a subtle lift; cayenne won’t make this overly spicy unless you increase the amount.
How to Make Sun Dried Tomato Dip
- Rehydrate the tomatoes. If using dry-packed sun dried tomatoes, place them in a small bowl and cover with about 1 cup of boiling water. Let them sit for 10 minutes to soften, then drain and chop.
- Prepare the vegetables. While the tomatoes soak, finely chop the red bell pepper and slice the green onions. Mince the garlic if using fresh.
- Combine the base. In a medium bowl, beat the softened cream cheese with the Greek yogurt and chili sauce until smooth. A hand mixer speeds this step and yields a creamier texture.
- Fold in the mix-ins. Add the chopped sun dried tomatoes, bell pepper, green onions, garlic, celery seed and cayenne. Mix until evenly distributed.
- Chill before serving. Refrigerate the dip for at least 1 hour (or overnight) so the flavors meld. Serve chilled with sliced vegetables, crackers, crostini or toasted pita.
Tips, Substitutions and Serving Ideas
- If you prefer a looser consistency for dipping, stir in an extra tablespoon of Greek yogurt or a splash of milk until you reach the desired texture.
- For more heat, increase the cayenne or add a dash of hot sauce. For a milder flavor, omit the cayenne entirely.
- Oil-packed sun dried tomatoes add extra richness; you can reserve a teaspoon of that oil to swirl into the dip for extra flavor.
- This dip pairs well with carrot sticks, cucumber rounds, celery, cherry tomatoes, pita chips, tortilla chips or toasted baguette slices.
- To make ahead: prepare the dip, cover tightly and store in the refrigerator up to 3–4 days. Flavor improves after several hours.
Prepping and Storage
Store leftover dip in an airtight container in the refrigerator for 3 to 4 days. As it chills, the flavors meld and intensify, so consider making this ahead for parties. If the dip firms up too much after refrigeration, let it sit at room temperature for 10–15 minutes and give it a quick stir before serving.
Recipe Details
- Prep Time: 10 minutes
- Chill Time: 1 hour (recommended)
- Total Time: 20 minutes (including rehydrating tomatoes)
- Servings: about 6 (approximately 1/4 cup per serving)
Ingredients (Quick List)
- 1/2 cup sun dried tomatoes, dry-packed (rehydrated and chopped)
- 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 (optional)
Instructions (Quick Steps)
- Place tomatoes in a small bowl, cover with boiling water and let stand 10 minutes. Drain and chop.
- In a separate bowl, beat cream cheese, Greek yogurt and chili sauce until smooth.
- Add chopped tomatoes, bell pepper, green onions, garlic, celery seed and cayenne. Mix thoroughly and refrigerate at least one hour before serving.
Nutrition (Per 1/4 cup)
Serving: 1/4 cup | Calories: 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 an approximation and should be used as a guideline.
Enjoy this easy sun dried tomato dip at your next gathering. If you try it, leave a comment or rating below to share how you served it and any changes you liked.