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Sun dired tomato dip

Sun Dried Tomato Dip Recipe

Janice Pattie
This Sun Dried Tomato Dip recipe needs only two ingredients to make a sweet, creamy, tangy and delicious dip. It's perfect to serve with fresh vegetables, crackers and breadsticks as an appetiser at dinners and parties all year round.
5 from 4 votes
Prep Time 5 minutes
Processing time 2 minutes
Total Time 7 minutes
Course appetiser, canapes, dip
Cuisine British, Italian
Servings 4 with crudites
Calories 102 kcal

Equipment

  • Blender or small food processor
  • spatula
  • Metal spoon

Ingredients
 

Instructions
 

  • Empty 60 g (¼ cup) of sun dried tomatoes (keep back one tomato for garnish if liked) and 1 tbsp of oil from the jar into the blender. Blend the tomatoes and oil for 30 seconds.
  • Add 80 g (⅓ cup) of full fat cream cheese and blend until smooth.
  • Serve with fresh vegetable sticks, tortilla chips and breadsticks.

Notes

Make without a blender

You can make this dip without a blender it's a bit more work but it is possible. Use a sharp knife and chop up the sun dried tomatoes into tiny pieces, then beat it into the cream cheese with a wooden spoon.

Nutrition

Calories: 102kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 103mgPotassium: 261mgFiber: 1gSugar: 1gVitamin A: 462IUVitamin C: 15mgCalcium: 26mgIron: 0.4mg