Creamy Sun Dried Tomato Dip made with a delicious mixture of cream cheese, Greek yogurt and chili sauce easily made in just minutes for the perfect appetizer! Serve with an assortment of fresh veggies and crackers!
This is honestly one of those staple dips I just had to re-share because it truly is THAT good and I think a lot of people overlook this recipe! The flavors are incredible and while this sun dried tomato dip would taste great any time, I love making it in the summer because it’s the perfect dip to make while at the lake, to bring to the pool or even to just snack on while grilling out on the back deck. This dip is full of delicious sun dried tomatoes, chopped red bell peppers, garlic, green onions and the base of the recipe is a combination of cream cheese, Greek yogurt and chili sauce.
I like to serve this dip up with a variety of fresh veggies, crackers or toasted pita bread, but feel free to enjoy this however you choose! It really is the easiest thing you’ll make and I know will become a staple in your home!
Ingredients You’ll Need
- sun dried tomatoes – the star of this dip! I used dry packed sun dried tomatoes as they’re less in calories (and cheaper!) than oil-packed sun dried tomatoes, but either will work!
- greek yogurt – makes this dip super creamy and is a great source of protein! If you don’t have Greek yogurt, traditional plain yogurt will work as well
- cream cheese – feel free to use regular or reduced fat cream cheese. I like to let the cream cheese sit out and soften a bit before making the dip so that it’s easier to mix
- chili sauce – adds flavor and spice!
- red bell pepper – any color bell will work and his adds a nice crunch
- green onions – adds color and a boost of flavor
- garlic – you can use fresh chopped garlic or minced garlic from the jar
- seasoning – a combination of celery seed and cayenne pepper (this does not make this dip spicy at all, but just adds a little kick!)
How to Make Sun Dried Tomato Dip
- Prepare tomatoes. I like to use sun dried tomatoes that are dry packed as opposed to packed in oil as they’re less in calories (and cheaper!), however either will work in this recipe! When using dry packed sun dried tomatoes, I empty them out into a bowl and pour boiling water over them to rehydrate them, letting them sit for about 10 minutes so that they can plump up and release all this delicious flavor!
- Chop veggies. While the tomatoes are soaking, chop the red bell pepper and green onions. Once the tomatoes are ready, give those a good chop.
- Mix together. In a large bowl, mix together cream cheese, Greek yogurt, and chili sauce with a hand mixer until smooth and creamy. Add in the veggies, garlic and seasonings and mix until well combined.
- Chill and serve! Chill the dip for at least 1 hour (or overnight) to really let those flavors marinate. Serve with sliced bell peppers, cucumbers, celery, crackers or toasted bread and enjoy!
Prepping and Storage
This sun dried tomato dip keeps well in the fridge for 3 to 4 days, in a sealed, airtight container. In fact, this dip only gets more flavorful as the flavors meld, so you can easily bring it out for a great snack for several days. I highly recommend making a double batch of this recipe ahead of time as this is a huge crowdpleaser and I promise this dip will go quickly!
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More Healthier Dips You’ll Love
- 7 Layer Spicy Taco Dip
- Homemade Pico De Gallo
- Healthy Spiced Pumpkin Dip
- Cheesy Roasted Cauliflower Dip
- Funfetti Cake Dip
Hope you all enjoy this Sun Dried Tomato Dip! If you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Sun Dried Tomato Dip
Ingredients
- 1/2 cup sun dried tomatoes, without oil, dry packed
- 8 oz. cream cheese, softened at room temp
- 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 tomatoes in a small bowl. Cover with 1 cup of boiling water and allow to stand at room temperature for 10 minutes. Drain and chop tomatoes.
- Meanwhile, in a separate bowl, combine cream cheese, Greek yogurt and chili sauce, mixing well. I like to use a hand mixer to save time and make this creamier.
- Add tomatoes and remaining ingredients. Mix well and refrigerate for at least one hour until ready to serve. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recently for a party and it was such a hit! Next time I’ll double the recipe 🙂 Thanks for a great recipe!
I think I used the wrong chili sauce(sriracha) eek it’s pretty u spicy!!!
Oh no! I use Heinz chili sauce for this recipe or you could use a sweet chili sauce. I’m so sorry you ended up using Sriracha!
I like your recipes but I’d like to get them to print on a 4×6 card
This dip was a big hit among everyone this weekend. Loved the spiciness and creaminess. Perfect with the veggies too. This recipe is a keeper.
Hi Kelly,
Did you use reduced fat cream cheese or regular? Wondering which is counted in the nutrition/points. It looks great, and I am definitely saving for future use.
I used regular cream cheese 🙂
We had friends over for dinner last night and made this as an appetizer, SOOOOO good! We paired it with whole grain wheat thins. Thank you for another great recipe!