Make this delicious Sun Dried Tomato Dip soon. Made with sun dried tomatoes packed in oil, soft mascarpone cheese and seasonings and herbs. Great with crispy bread slices or a vegetable platter.
Yes, I’m bringing you another easy dip recipe today. Did you get a chance to check out the delicious Sour Cream and Chive Dip?
I make a lot of dishes using sun dried tomatoes like my Chicken Tenders in a Sun Dried Tomato Sauce and the Sun Dried Tomato Skillet Pasta. But this is the very first dip I have made and it was absolutely delicious. It’s a great dip to add to a fancier platter this Holiday season.
What Is This Dip Recipe Like
- Difficulty – This is a really easy recipe to make. All the ingredients are added to a food processor and mixed in just about a minute. It can be made in advance to keep things simple.
- Taste – If you love sun dried tomatoes, this recipe is for you. The flavour from the sun dried tomatoes paired with the soft mascarpone cheese is absolutely delicious.
- Serving – This recipe will make close to two cups and is great for serving at parties, to add to a buffet table or to serve with crackers alongside drinks.
Ingredients
- Masarpone cheese – This is a soft Italian cheese much like the texture of cream cheese. It can be found in the chiller section of your supermarket. It’s sold in small tubs. I’ve also used it is these Mascarpone and Dill Stuffed Mini Peppers.
- Sour cream – Sour cream is added to the dip to thin it out and make it creamier.
- Sun dried tomatoes – I used the sun dried tomatoes packed in oil. It’s important to use sun dried tomatoes packed in oil for the flavour and texture. As well, some of the oil is used to drizzle over the dip when you finish the garnish before serving.
- Fresh chives – I loved the addition of fresh chives for an extra punch of flavour to this dip.
- Fresh garlic – I only added one minced garlic clove to the dip for an extra boost of sharpness.
- Seasonings – I used a mix of garlic powder, onion powder, salt and pepper.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Combine ingredients – In a food processor combine the mascarpone cheese, sour cream, drained sun dried tomatoes , fresh chives, garlic powder, onion powder, salt and black pepper.
- Puree the dip – Place the lid on the food processor and secure it shut. At first pulse the food processor until the ingredients are combined. Then push puree and mix it well until combined and smooth. This will take between 30 – 60 seconds depending on the power of your food processor.
- Transfer to a serving bowl – Remove the dip from the food processor and transfer to a serving bowl.
- Garnish – Top the dip with the the finely chopped sun dried tomatoes, chopped chives and a drizzle of the oil from the jar.
- Serve – Serve the dip with crisp baguette bread.
Recipe Tips
- If you don’t have a food processor – You can use a hand mixer but just keep in mind the sun dried tomatoes won’t be blended as well. If you are using a hand mixer, I recommend finely chopping the sun dried tomatoes as small as you can before adding them to the rest of the ingredients.
- Only use sun dried tomatoes packed in oil – For this dip, it’s important not to use the dehydrated sun dried tomatoes. They just won’t hold the flavour or moisture that you are looking for. Make sure to buy the ones that come in a jar packed in oil.
- Make ahead – You an make this the day before serving. Ahead of serving, give it a quick mix and if it’s too thick, add a tablespoon of two of cream. Then garnish with the toppings just before serving.
Substitutions
- Mascarpone cheese – For this dip, the best substitutions for the mascarpone cheese would be either Ricotta cheese or cream cheese.
- Sour cream – Alternatively, you could use heavy cream, creme fraiche or natural Greek yogurt.
- Fresh chives – You could add fresh basil, parsley or even cilantro.
Serving and Storage
- Serving – This Dip is great served with a fresh vegetable platter. You could also serve it with crackers, crisp baguette bread (like I did!),chips, toasted pita bread wedges, as part of an Easy Charcuterie Board. here’s a few more serving ideas:
- Storage – This Sun Dried Tomato Dip can be made up to two days in advance and stored in the fridge in an airtight container. If you are making this in advance, don’t add the toppings until just before serving.
Frequently Asked Questions
What’s the difference between sun dried tomatoes and fresh tomatoes?
Sun dried tomatoes have been dried in the sun until all the moisture has evaporated, They can then be jarred up or even frozen to use at a later time.
Are package sun dried tomatoes and sun dried tomatoes packed in oil the same?
Yes, these two are the same type of tomatoes. However, if you buy sun dried tomatoes in a package that are dry, you will need to re-hydrate them in water before use.
Do sun dried tomatoes have to be stored in the fridge?
Sun dried tomatoes in a jar are shelf stable until you break the seal. Once you break the seal, you will have to refrigerate them.
Sour Cream and Chive Dip
Make this classic Sour Cream and Chive Dip to serve at a party soon! Made using a base of sour cream with a little cream cheese, lemon juice with fresh and dried herbs. Goes great with a platter of crisp vegetables or chips!
Check out this recipe
Goat Cheese and Caramelized Onion Dip
Make this ultra rich and creamy Goat Cheese and Caramelized Onion Dip this holiday season. A creamy goat cheese dip filled with sweet caramelized onions, chopped pecans, sharp spring onions and herbs & spices. Great served with your favourite fancy crackers!
Check out this recipe
Cranberry Whipped Feta Dip
Add this Cranberry Whipped Feta Dip to your holiday table this year. A light and creamy dip topped off with cranberry sauce and pistachios. Great served alongside a Charcuterie Board and fancy crackers to get the festivities started.
Check out this recipe
Sun Dried Tomato Dip
Make this delicious Sun Dried Tomato Dip soon. Made with sun dried tomatoes packed in oil, soft mascarpone cheese and seasonings and herbs. Great with crispy bread slices or a vegetable platter.
Servings: 8 servings
Calories: 204kcal
Ingredients
For the dip
- 8 oz mascarpone cheese
- 1/2 cup sour cream
- 1 cup sun dried tomatoes drained and reserve the oil
- 3 tablespoons chives divided and finely chopped
- 1 clove garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the topping
- 2 sun dried tomatoes finely chopped
- 1 tablespoon fresh chives finely chopped
- 2 tablespoons sun dried tomato oil this is the oil that the tomatoes were packed in the jar
Instructions
- In a food processor combine the mascarpone cheese, sour cream, drained sun dried tomatoes , fresh chives, garlic powder, onion powder, salt and black pepper.
- Place the lid on the food processor and secure it shut. At first pulse the food processor until the ingredients are combined. Then push puree and mix it well until combined and smooth. This will take between 30 – 60 seconds depending on the power of your food processor.
- Remove the dip from the food processor and transfer to a serving bowl.
- Top the dip with the the finely chopped sun dried tomatoes, chopped chives and a drizzle of the oil from the jar.
- Serve the dip with crisp baguette bread.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Sun Dried Tomato Dip
Amount Per Serving (1 serving)
Calories 204
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 37mg12%
Sodium 191mg8%
Potassium 579mg17%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 5g10%
Vitamin A 725IU15%
Vitamin C 11mg13%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks For Stopping By & Hope To See You Soon!
