Creamy tomato dip
This creamy tomato dip combines tangy sun-dried tomatoes with rich cream cheese, perfect for a smooth, flavorful appetizer. Quick to prepare, it's ideal for serving with crackers or fresh veggies at gatherings.
Cook time 0 min
Prep time 10 min
Ingredients:
1 cup sun-dried tomatoes1 cup cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 shallots
This creamy tomato dip is the perfect blend of tangy sun-dried tomatoes and rich, smooth cream cheese. It's an easy and delightful appetizer that will impress your guests and become a staple at your gatherings. Serve it with crackers, fresh veggies, or toasted bread for a delicious treat.
Instructions:
- If the sun-dried tomatoes are not already prepped, soak them in warm water for about 20 minutes to soften them. Drain and pat dry with a paper towel.
- Peel and finely chop the shallots. Set aside.
- In a food processor, add the softened sun-dried tomatoes, chopped shallots, cream cheese, sour cream, and mayonnaise.
- Blend the mixture until it achieves a smooth and creamy consistency. You may need to stop the processor occasionally to scrape down the sides with a spatula to ensure everything is well-mixed.
- Taste the dip and add salt and pepper if needed. Blend again briefly to incorporate any added seasonings.
- Transfer the creamy tomato dip into a serving bowl. Cover it with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
- Serve chilled with your choice of chips, crackers, breadsticks, or fresh vegetable sticks.
Enjoy this creamy tomato dip with your favorite snacks or as part of a larger appetizer spread. Its rich, tangy taste and smooth texture will make it a hit at any event. Perfect for parties, family gatherings, or simply as a delicious treat, this dip is bound to become a go-to recipe in your collection.
Creamy tomato dip FAQ:
The preparation takes about 15-20 minutes, depending on the time needed to soak the sun-dried tomatoes. Additionally, you'll need to chill the dip for at least 1 hour in the refrigerator before serving.
No special pan is required for this dip as it is prepared in a food processor and served in a bowl. A standard medium-sized mixing bowl will suffice for serving.
Yes, you can substitute cream cheese with Greek yogurt for a lighter option or use vegan mayo for a dairy-free version. You can also use fresh tomatoes if sun-dried are unavailable, but adjust the moisture content accordingly.
Store any leftover creamy tomato dip in an airtight container in the refrigerator for up to 3-5 days. Make sure to cover it properly to maintain freshness.
The dip is ready when it is smooth and creamy, with no lumps. It should easily spread on crackers or bread. If it feels too thick, you can add a splash of water or additional sour cream to reach your desired consistency.
Cooking Tips:
- Soak sun-dried tomatoes in warm water for 10 minutes to soften them before use.
- Finely chop the shallots to ensure they blend well and distribute evenly throughout the dip.
- Blend all ingredients in a food processor for a smooth and creamy texture.
- Chill the dip in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Garnish with fresh herbs like basil or parsley for a pop of color and added flavor.
Nutrition Facts
6 ServingsCalories 260kcal
Protein 7g
Carbohydrates 20g
Fiber 3.39g
Sugar 13g
Fat 18g
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