Sun Dried Tomato Dip
A creamy, tangy sun-dried tomato dip that's quick to make and perfect for parties.
Servings: 6 servings
Ingredients
- 1/2 cup sun-dried tomatoes (dry-packed, without oil)
- 8 oz cream cheese softened to room temperature
- 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 the sun-dried tomatoes in a small bowl and cover with 1 cup of boiling water; let sit at room temperature for 10 minutes to rehydrate.
- Drain the tomatoes well using a colander or fine mesh strainer, then chop them finely.
- In a mixing bowl, combine the softened cream cheese, plain Greek yogurt, and chili sauce until smooth; use a hand mixer for a creamier texture or a spatula to stir.
- Add the chopped sun-dried tomatoes, chopped green onions, chopped red bell pepper, minced garlic, celery seed, and cayenne pepper to the cream cheese mixture and stir until evenly combined.
- Refrigerate the dip for at least 1 hour to allow flavors to meld, then serve chilled.
Equipment
- small bowl
- Measuring cups and spoons
- Mixing Bowl
- hand mixer or spatula
- Knife
- Cutting Board
- colander or fine mesh strainer
Notes
- Use a hand mixer for a smoother texture.
- Rehydrate tomatoes fully for best texture.
- Adjust cayenne to taste for spice level.