Creamy 5-Minute Sun-Dried Tomato Dip Recipe
This creamy sun-dried tomato dip combines tangy Greek yogurt, rich mayonnaise, and flavorful sun-dried tomatoes to create a quick and versatile spread. Ready in just five minutes, it’s perfect for adding a burst of savory flavor to sandwiches, grilled meats, veggie platters, or turkey burgers. The dip offers flexibility to enjoy it either chunky or smooth, depending on your preference.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 1 cup (serves 4-6)
- Category: Dip
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Dip Ingredients
- ½ cup plain Greek yogurt
- 2 Tablespoons mayonnaise (or extra yogurt for a lighter version)
- ⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped
- 1 clove garlic, grated (or ½ teaspoon garlic powder)
- 2 Tablespoons fresh chopped basil
- Salt, to taste
- Black pepper, to taste
Instructions
- Combine Ingredients: In a small bowl, stir together the Greek yogurt, mayonnaise, chopped sun-dried tomatoes, grated garlic, and fresh basil until well combined.
- Blend if Desired: For a smooth consistency, use a small blender or immersion blender to puree the mixture to your preferred texture.
- Season: Taste the dip and add salt and fresh ground black pepper as needed to balance the flavors.
- Serve: Enjoy this creamy sun-dried tomato dip over grilled meats, as a spread on spinach feta turkey burgers or sandwiches, or part of a fresh veggie platter.
Notes
- You can substitute mayonnaise with extra Greek yogurt for a healthier, lower-fat dip.
- Sun-dried tomatoes packed in oil add richness; if using dry ones, rehydrate them in warm water first.
- Adjust the garlic amount to your taste preference; garlic powder offers a milder flavor than fresh.
- This dip can be made in advance and stored in the refrigerator for up to 3 days.
- For a vegan version, substitute Greek yogurt and mayonnaise with plant-based alternatives.
