The BEST Creamy Sun-Dried Tomato Dip recipe made with protein-packed Greek yogurt, cream cheese, garlic, and bell peppers. Easy to make, perfect for parties, and ready in just minutes!
If you are looking for the perfect appetizer that comes together in minutes, but tastes like you spent hours making it, this Creamy Sun-Dried Tomato Dip is exactly what you need! Made with tangy Greek yogurt, rich cream cheese, sweet sun-dried tomatoes, fresh herbs, and just the right amount of spice, this delicious appetizer is packed with bold Mediterranean-inspired flavors in every bite. Serve with crunchy vegetables, pita chips, crackers and more! The perfect dip to bring to the pool, the beach or a summer cookout.
Why You’ll Love This
- Easy to make – this easy dip recipe comes together in just 15 minutes! Simply mix, stir and chill, no cooking required.
- Healthier – this creamy dip is healthier than traditional dips as the Greek yogurt lightens things up while adding extra protein and creaminess.
- Versatile – serve it as a dip, sandwich spread, wrap filling, burger topping, or even dolloped onto grilled chicken.
- Perfect make-ahead appetizer – the flavors develop even more after a few hours in the refrigerator making this perfect for a holiday gathering, game day party, summer cookout or simply a delicious snack for the week.
Ingredients You’ll Need
- sun-dried tomatoes – dry-packed sun-dried tomatoes provide concentrated tomato flavor without making the dip oily. Rehydrating them in boiling water softens their texture while keeping their rich, slightly sweet flavor.
- Greek yogurt – lightens the dip while adding creaminess and a boost of protein. Full-fat or 2% yogurt provides the richest texture, but nonfat works as well.
- cream cheese – softened cream cheese creates the rich, creamy base of the dip. Let it sit at room temperature for about 30 minutes so it blends smoothly without lumps.
- chili sauce – a little chili sauce adds subtle sweetness and tangy flavor without making the dip spicy.
- red bell peppers – finely diced red bell pepper adds freshness, sweetness, color, and a slight crunch.
- green onions – add a mild onion flavor to the dip that doesn’t overpower the other ingredients.
- garlic – adds a bold, savory flavor that pairs perfectly with the sun-dried tomatoes. You can chop fresh garlic or use minced garlic in a jar. Garlic powder could work in a pinch, but fresh is always best.
- celery seed – don’t skip this ingredient! It adds a subtle savory flavor that makes the dip taste even better.
- cayenne pepper – just a pinch gives the dip a slight kick without making it overly spicy. You could also use red pepper flakes or chili flakes.
How to Make Sun-Dried Tomato Dip
- Rehydrate the tomatoes. Place the dry-packed sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let the tomatoes soak for about 10 minutes until softened. Drain well, pat dry if needed, and finely chop.
- Make the creamy base. In a large bowl, combine the softened cream cheese, Greek yogurt, and chili sauce. Using a hand mixer (or a sturdy spoon), beat until completely smooth and creamy, scraping the sides of the bowl as needed.
- Stir everything together. Add the chopped sundried tomatoes, diced bell pepper, green onions, garlic, celery seed, and cayenne pepper to the cream cheese mixture. Stir until everything is evenly incorporated.
- Cover and chill. Cover the bowl and refrigerate for at least 1 hour. For the very best flavor, let it chill for 2 to 4 hours or even overnight.
- Serve and enjoy. Give the dip one final stir and serve with fresh vegetables, pita chips, or crackers. Top with extra green onions or fresh basil when serving.
What to Serve with Sun-Dried Tomato Dip
- Crackers – such a great snack served with crunchy whole wheat crackers, multigrain crackers, water crackers or buttery crackers.
- Chips – you can serve this with pita chips, bagel chips, pretzel crisps or even tortilla chips for a different flavor.
- Crunchy veggies – red bell pepper slices, carrot sticks, cucumber slices, celery sticks, radishes, snap peas, cherry tomatoes and broccoli florets all make great options.
- Bread – serve this dip with toasted baguette slices, warm bread, make crostinis, slices of naan or cut up pita bread.
- Use as a spread – this tastes great as a spread on sandwiches, wraps, turkey burgers, chicken sandwiches, grilled chicken or burgers.
Frequently Asked Questions
Yes! Drain them well of excess oil and pat them dry with a paper towel before chopping. Oil-packed tomatoes also make a beautiful garnish on top of the finished dip.
While an extra step is needed to rehydrate the tomatoes, this gives the dip delicious tomato flavor without adding any oil to the dip. After rehydrating the tomatoes in hot water, they become tender while still maintaining their rich, chewy texture. This helps keep the dip thick and creamy instead of oily.
Absolutely! In fact, this flavorful dip tastes even better after chilling for several hours or overnight.
Yes. Sour cream works as a one-to-one substitute, or you can use additional cream cheese for an even richer dip.
Not really. The small amount of cayenne simply adds warmth. Leave it out if you prefer a completely mild dip.
Freezing isn’t recommended. Cream cheese and Greek yogurt can separate after thawing, affecting the texture.
Yes! Blend everything together for a smoother, whipped-style dip or pulse briefly if you prefer a little texture.
Yes, the dip itself is naturally gluten-free. Just be sure to serve it with certified gluten-free crackers or vegetables, if needed.
Storage and Make-Ahead Tips
- To Store – store leftover sun-dried tomato dip in an airtight container in the refrigerator for up to 4–5 days.
- Make Ahead – this is one of the best make-ahead appetizers because the flavors continue to develop as it chills. Prepare it up to 24 hours in advance, then stir well and garnish just before serving.
More Easy Dip Recipes
- Healthy Chocolate Hummus
- Homemade Tzatziki Sauce
- Creamy Avocado Ranch Dip
- Cheesy Sausage Bean Dip
- High-Protein French Onion Dip
- Healthy 7-Layer Taco Dip
Hope you all enjoy this Creamy Sun Dried Tomato Dip! If you love this easy recipe as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Creamy 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
- 1 red bell pepper, finely chopped
- 1/4 cup green onions, chopped
- 1 clove garlic, minced
- 1/2 tsp celery seed
- Pinch of cayenne pepper
Instructions
- Rehydrate the tomatoes. Place the dry-packed sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let the tomatoes soak for about 10 minutes until softened. Drain well, pat dry if needed, and finely chop.
- Make the creamy base. In a large bowl, combine the softened cream cheese, Greek yogurt, and chili sauce. Using a hand mixer (or a sturdy spoon), beat until completely smooth and creamy, scraping the sides of the bowl as needed.
- Stir everything together. Add the chopped sundried tomatoes, diced bell pepper, green onions, garlic, celery seed, and cayenne pepper to the cream cheese mixture. Stir until everything is evenly incorporated.
- Cover and chill. Cover the bowl and refrigerate for at least 1 hour. For the very best flavor, let it chill for 2 to 4 hours or even overnight.
- Serve and enjoy. Give the dip one final stir and serve with fresh vegetables, pita chips, or crackers. Top with extra green onions or fresh basil when serving.
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!