Sun-Dried Tomato Dip

Sun-Dried Tomato Dip

  • Prep: 2 hr 40 min
  • Cook Time: 6 min
  • Total: 2 hr 46 min
  • Serving: Makes about 2-1/4 cups

Look for sun-dried tomatoes that aren’t overly dry or chewy. A plumper and somewhat waxy-textured variety will have a better balance of acidity and fruity sweetness.


  • 8 sun-dried tomatoes halves (not oil-packed)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh chives
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 clove garlic, finely chopped
  • 3/4 cup plain Greek yogurt
  • 3/4 cup sour cream


  1. Place 1-inch of water into a saucepan, add the tomatoes and then bring the mixture to a boil. Once boiling, reduce the heat to medium and simmer for 6 minutes .
  2. Transfer the tomatoes to a blender and add the parsley, chives, olive oil, lemon juice, vinegar, salt, pepper and garlic, and then process the mixture until smooth.
  3. Pour the tomato mixture into a bowl and then stir in the yogurt and the sour cream. Mix well to combine and then cover and refrigerate the dip for 2-1/2 hours before serving.


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