I make this Sun Dried Tomato Dip when friends pop by unannounced and when I want something that feels a little indulgent but comes together in minutes. It’s creamy, tangy, and carries that concentrated tomato flavor you get from sun-dried tomatoes packed in oil. The texture is smooth with tiny pops of green onion for brightness.

There’s no slow simmering or babysitting here. A food processor does the work: everything goes in, a quick blitz, a couple pulses to fold in the onions, and you’re set. Serve it at room temperature so the flavors open up; cold dips can mute the tomato and cream cheese notes.

This recipe is straightforward, reliable, and forgiving. Below I break down the ingredients, walk you through the exact steps, suggest safe substitutions and fixes, and answer the practical questions that come up when you make it at home.

Ingredient Breakdown

Ingredients

¼ cup sun dried tomatoes in oil, drained and chopped (about 8 tomatoes) — concentrated tomato flavor; draining prevents the dip from becoming too loose.
8 ounces cream cheese, at room temperature — provides the creamy base and body; room temperature makes processing smooth.
½ cup sour cream (light is fine) — adds tang and loosens the texture slightly; light works if you want fewer calories.
½ cup mayonnaise (light is fine) — contributes silkiness and body; balances the tang of sour cream.
10 dashes Tabasco sauce — brings a vinegary heat; count your dashes to control spice.
1 teaspoon kosher salt — seasons and lifts the tomato; kosher salt measures differently than table salt, so use the specified amount.
¾ teaspoon freshly ground black pepper — adds warmth and a gentle bite; freshly ground is brighter than pre-ground.
2 medium green onions, thinly sliced (white and green parts) — folded in at the end for freshness and texture; both parts add flavor.

Sun Dried Tomato Dip Made Stepwise

Add the drained, chopped sun-dried tomatoes (1/4 cup), cream cheese (8 ounces, room temperature), sour cream (1/2 cup), mayonnaise (1/2 cup), Tabasco sauce (10 dashes), kosher salt (1 teaspoon), and freshly ground black pepper (3/4 teaspoon) to a food processor.
Process until the mixture is smooth and evenly combined, about 20–30 seconds, stopping once or twice to scrape down the sides with a spatula.
Add the thinly sliced green onions (2 medium, white and green parts) and pulse twice to incorporate, leaving small pieces of onion visible.
Transfer the dip to a serving bowl with a spatula and serve at room temperature.

Why This Recipe Works

The balance here is straightforward and intentional. Cream cheese and mayonnaise build a stable, creamy matrix that carries the sun-dried tomato flavor without collapsing or separating. Sour cream adds a touch of acidity so the dip doesn’t taste flat.

Sun-dried tomatoes in oil supply concentrated tomato flavor and a little fat, which helps meld with the dairy components. The Tabasco provides an acidic heat that cuts through the richness. Salt and black pepper round everything out. Finally, folding in green onions instead of fully pureeing them gives small bursts of freshness and textural contrast.

Ingredient Swaps & Substitutions

This dip is forgiving. If you want small adjustments without changing the character, these swaps keep the texture and ratio intact:

Use full-fat sour cream or full-fat mayonnaise instead of the “light” option for a richer mouthfeel; the original quantities remain the same.
If your sun-dried tomatoes are not packed in oil, rehydrate them briefly in hot water, drain thoroughly, pat dry, and then chop. Drain excess water well to avoid thinning the dip.
Reduce the Tabasco to taste. If you prefer less heat, start with 4–6 dashes, then add more after processing if needed.
Adjust the green onion amount up or down. The recipe calls for 2 medium; you can use more for a sharper onion flavor or less for subtlety.

Equipment Breakdown

You don’t need much. A food processor is the central tool; it gives the smooth, homogeneous texture that makes this dip feel finished. A good, sharp spatula helps get every last bit from the bowl. A small bowl for serving and a measuring set make the process quick.

Optional but helpful: a rubber spatula for scraping, and a chef’s knife for chopping the green onions if you prefer to slice them on the board instead of the processor. If you don’t have a food processor, a sturdy blender can work, but expect to stop and scrape more often. Hand-mixing will give a chunkier texture.

Watch Outs & How to Fix

Here are the predictable mishaps and practical fixes I use:

Too thin: If the dip looks thinner than you want, chill it briefly (20–30 minutes). The cream cheese firms up and the texture tightens. You can also add a touch more cream cheese, but that adds volume—chilling is quicker.
Too thick: Stir in a teaspoon or two of sour cream or mayonnaise at a time until you reach the desired spreadability. Do this sparingly so you don’t make it watery.
Too salty: Add a bit more sour cream or mayonnaise (no precise measure—add by the teaspoon) and taste as you go. A squeeze of lemon might help, but be conservative with extra acidic ingredients.
Too spicy: Add more cream cheese or sour cream a little at a time to tame heat. If the heat is only slightly over, serving at room temperature rather than chilled will soften perceived spiciness.
Grainy or not smooth: Process a bit longer in short bursts, scraping the sides. Make sure the cream cheese was truly at room temperature before starting.

Seasonal Spins

Small seasonal touches can change how you serve the dip without changing the recipe itself. In warmer months, pair it with crisp, cool vegetables and light crackers so the dip feels bright. In cooler months, place it warm-proofed in a shallow oven dish and bake briefly until slightly bubbling (watch closely), then serve with toasted bread or pretzels for a cozy spread.

The base here is stable, so you can lean into seasonal sides rather than altering the dip’s ingredients. Fresh herbs (added at the end) brighten it in spring; roasted root vegetables are a heartier match in winter.

What Could Go Wrong

Three common failures and how to avoid them:

Over-blending the green onions: If you process them into oblivion, you’ll lose texture and freshness. Pulse just twice as instructed to keep little bits visible.
Using cold cream cheese: It won’t break down smoothly and the dip will be lumpy. Let the cream cheese sit out until soft but not melted.
Not draining the sun-dried tomatoes: Excess oil or water dilutes the dip. Drain and pat dry if necessary before chopping.

Cooling, Storing & Rewarming

This dip stores well. Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavor may mellow over time; bring it to room temperature before serving to let the flavors open up again. If it’s become slightly firm in the fridge, stir it gently and let it sit at room temperature for 20–30 minutes.

Do not freeze this dip—the dairy will change texture and separate when thawed. If you want a warm presentation, place the dip in an oven-safe dish and warm at low heat (250–300°F / 120–150°C) until just softened, stirring once or twice to keep it smooth. Keep the reheating gentle to avoid splitting.

Common Questions

Can I make this ahead? Yes. Make it a few hours or a day ahead and refrigerate. Bring to room temperature before serving so the cream cheese softens and the flavors breathe.

Is the recipe very spicy? It has a vinegary heat from the Tabasco. If you’re sensitive to heat, reduce the dashes to taste before processing and add more later if needed.

Can I use sun-dried tomatoes not packed in oil? You can, but rehydrate them in hot water, drain very well, and pat dry to avoid adding extra moisture.

Can I make this without a food processor? You can hand-mash the cream cheese and fold in the other ingredients, though the texture will be chunkier and require more elbow grease. A blender will work but expect to stop and scrape frequently.

Final Thoughts

This Sun Dried Tomato Dip is one of those recipes that looks like you fussed but actually saves time. It’s dependable for parties, quick to assemble for a weeknight snack, and flexible enough for small adjustments. The core principle is preserving the concentrated tomato flavor while keeping a silky, spreadable texture—room-temperature cream cheese, a balanced ratio of dairy, and a careful pulse of onions achieve that.

Make it ahead, taste and adjust the heat, and serve it at room temperature. It’s a little tangy, a little smoky from the tomatoes, and always a crowd-pleaser. Enjoy.

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Sun Dried Tomato Dip

A creamy sun-dried tomato dip made with cream cheese, sour cream, mayonnaise, Tabasco, kosher salt, pepper, and green onions.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer

Servings: 20 servings

Ingredients

1/4 cupsun dried tomatoes in oil drained and chopped (about 8 tomatoes)
8 ouncescream cheese at room temperature
1/2 cupsour cream light is fine
1/2 cupmayonnaise light is fine
10 dashesTabasco sauce
1 teaspoonkosher salt
3/4 teaspoonfreshly ground black pepper
2 mediumgreen onions thinly sliced (white and green parts)

Instructions

Add the drained, chopped sun-dried tomatoes (1/4 cup), cream cheese (8 ounces, room temperature), sour cream (1/2 cup), mayonnaise (1/2 cup), Tabasco sauce (10 dashes), kosher salt (1 teaspoon), and freshly ground black pepper (3/4 teaspoon) to a food processor.
Process until the mixture is smooth and evenly combined, about 20–30 seconds, stopping once or twice to scrape down the sides with a spatula.
Add the thinly sliced green onions (2 medium, white and green parts) and pulse twice to incorporate, leaving small pieces of onion visible.
Transfer the dip to a serving bowl with a spatula and serve at room temperature.

Equipment

Food Processor
Spatula
Serving Bowl

Notes

Use low fat cream cheese, sour cream and mayonnaise for a lower fat appetizer.
If preparing this recipe asgluten free, just make sure you use a brand of mayo that is known to be GF.