Sun-Dried Tomato Dip

Sun-Dried Tomato Dip

97 Reviews 6 Pics
  • Cook

    10 m
  • Ready In

    10 m
Robin C
Recipe by  Robin C

“This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

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Reviews (97)

Rate This Recipe
Laurenluvs17
50

Laurenluvs17

This dip was the hit of our party this weekend! I will agree that it is definitely a garlic-lover's dip and might cut back to one clove of garlic next time. I made this up the night before and put it in the fridge to let the flavors mingle. It was teriffic!

Bryan
38

Bryan

Great recipe, but because this is "sun-dried tomato" dip, I doubled the tomatoes to 1/2 cup and got more of the flavour I was after.

naples34102
37

naples34102

After reading through the recipe, I thought I would like this but knew 2 cloves of garlic and 3/4 tsp. salt seemed heavy handed, at least for my tastes. I used one clove of garlic and 1/2 tsp. salt and was very glad I made those adjustments. I think this is an "either you like it or you don't" kind of recipe, no in between. Hubby said it was ok, but nothing special. But the fact that he only tried one taste and didn't go back for more spoke more accurately--he didn't care for this at all. While I liked it a little better than he did, I don't believe I'd make a point of making this again. A bit lacking in flavor, this was nothing extraordinary or memorable.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 94 cal
  • 5%
  • Fat
  • 9.4 g
  • 15%
  • Carbs
  • 1.4 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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