Sun-Dried Tomato Cream Cheese Dip

By Brien Seay in Recipes
Sun-Dried Tomato Cream Cheese Dip

One of the main lessons I learned at Chez Panisse was that simple can be better. This dip mix demonstrates that concept. Three ingredients + one food processor + 5 minutes = a great, healthy dip. This is always popular at our samplings and we get lots of requests for the recipe


  • 8oz Low Fat Cream Cheese (or regular)
  • 1/4 cup dry sun-dried tomatoes
  • 1/2 teaspoon (or more, depending on your preference)Herbs of Italy
  • 1/4 to 1/3 cup water (depending on how dry the tomatoes are)
  • pinch of sea salt


  1. Leave cream cheese at room temperature for about 45 minutes.
  2. Combine tomatoes and Herbs of Italy.
  3. Boil water and add to tomatoes. Let sit for 5 minutes until the tomatoes are soft. If you are in a hurry, you can just pop the tomatoes and water into the microwave.
  4. Add all ingredients to food processor and blend a few seconds until just mixed. Note: this dip will increase in flavor overnight and keep safely refrigerated for at least 5 days.

Sun-dried tomatoes are a good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Vitamin C, Vitamin K, Potassium, Copper and Manganese. They are also high in Lycopene, which is a heart-healthy anti-oxidant. Try adding some roasted red bell bepper, or roasted eggplant, nicoise olives, minced grilled shrimp, or just some lemon juice as variations.