Sun-Dried Tomato Dip Recipe

As I was putting together the menu for my mom’s 55th birthday celebration, her Ina Garten themed dinner party, I knew that I wanted some appetizers that were quick to make.  I wanted to be able to have the appetizers ready and out on the coffee table before everyone arrived, so I could really focus on the dinner.  I decided to make a couple different dips that you could use with crackers, chips, or even vegetables!  As I flipped through the two Ina Garten cookbooks that I borrowed (stole) from my mom, Barefoot Contessa Back to Basics and Barefoot Contessa Family Style, I couldn’t find exactly what I was looking for, so I decided to look online!

Sun Dried Tomato Dip - Ina Garten Recipe @FoodMarriage

What’s great about the Barefoot Contessa Website, is that if you don’t happen to own one of the particular cookbooks, you can still find the recipes!  I came across a yummy looking recipe for a Sun-Dried Tomato Dip, which actually comes from the original The Barefoot Contessa Cookbook. I whipped it up the morning of the dinner party and stored it in the refrigerator until serving.  I thought it was great!  However, I did let my mom take home the leftovers (lucky her!) and she said the next day it was AMAZING and 10 times better!  Based on that feedback, I would definitely recommend making this the night before you plan to serve it so the flavors can really mix together. That seems to be the trick to making a great dip even better!!

Sun Dried Tomato Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 cups of dip

Sun Dried Tomato Dip


  • 1/4 cup of sun-dried tomatoes in oil
  • 8 oz cream cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 10 dashes of hot sauce
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 2 scallions


  • It is best to make this recipe the night before you plan on serving it to allow the flavors to mix together well.
  • Let your cream cheese sit out to soften.
  • Drain the sun-dried tomatoes from the oil. Chop about 8 tomatoes to make 1/4 cup.
  • Thinly slice the scallions and set aside.
  • Using a food processor, puree the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, hot sauce, and salt.
  • Once everything is well blended, add in the sliced scallions and pulse the food processor twice.
  • Store in the refrigerator until ready to serve.
  • Serve with crackers, chips, or vegetables!
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Recipe adapted from Ina Garten’s “Sun-Dried Tomato Dip Recipe” from The Barefoot Contessa Cookbook.


xoxo, Food Marriage


  1. […] herb flavor! I had sliced cheese out to go with the crackers, but everyone also started using the Sun-Dried Tomato Dip as a spread for on top of the crackers too! What a great […]