Sun Dried Tomato Dip is made with beans, sun dried tomatoes, cottage cheese and feta cheese. Serve this delicious dip with toasted bread!
Why you'll love Sun Dried Tomato Dip:
Are you sick of the same old hummus? You need to try this dip recipe instead!
Ina Garten has a popular Sun Dried Tomato Dip made with cream cheese, mayo and sun dried tomatoes. My version is healthier and dare I say... even more tasty!
It's super flavorful. The mix of sun dried tomatoes, fresh basil, feta cheese, extra virgin olive oil and spices tastes like no other dip you've tasted.
This recipe is super easy to double for a larger crowd. If you want to make this for a get together or party, double the recipe. You can even triple the recipe.
Ingredients:
- canned cannellini beans (rinsed and drained)
- cottage cheese
- crumbled feta cheese
- sun dried tomatoes - I used sun dried tomatoes that were not in oil. If yours are in oil, that's fine.
- large fresh basil leaves
- fresh lemon juice
- extra virgin olive oil - Good quality olive oil is key!
- cold water
- salt and pepper
- dried oregano
- garlic powder
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make this dip:
This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.
Place beans, cottage cheese, feta cheese, sun dried tomatoes, basil, lemon juice, olive oil and water into your food processor.
Use more or less sun dried tomatoes depending on how much you like the flavor and how large the tomatoes are. Start with less and you can always add more.
Blend until creamy (about 90 - 120 seconds).
Add more water or olive oil if you want the dip to have a thinner consistency.
Remove the blade.
Add salt, pepper, dried oregano and garlic powder. You don't need much salt because the ingredients are already naturally salty.
Combine with a spoon.
Spread the dip in a plate.
Garnish it with a drizzle of olive oil, basil and sun dried tomatoes.
Serve with freshly toasted bread or pita.
Recipe pro-tips:
Use more or less sun dried tomatoes depending on how much you like the flavor and how large the tomatoes are. Start with less and you can always add more.
Use good quality extra virgin olive oil. It makes such a difference!
Don't use bottled lemon juice for this recipe. Always use freshly squeezed.
Add more water or olive oil if you want the dip to have a thinner consistency.
You don't need much salt because the ingredients are already naturally salty.
Double or triple the recipe for a larger crowd!
Storage directions:
Store the dip in an airtight container in the fridge for about 3 days.
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Sun Dried Tomato Dip
Equipment
- food processor
Ingredients
- ½ cup canned cannellini beans (rinsed and drained)
- ¼ cup cottage cheese
- 3 tablespoons crumbled feta cheese
- 4-6 sun dried tomatoes - Use more or less sun dried tomatoes depending on how much you like the flavor and how large the tomatoes are. Start with less and you can always add more. I used sun dried tomatoes that were not in oil. If yours are in oil, that's fine.
- 4 large fresh basil leaves
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons extra virgin olive oil - Good quality olive oil is key!
- 3 tablespoons cold water
- salt and pepper to taste
- ⅛ teaspoon dried oregano
- ⅛ teaspoon garlic powder
Instructions
- Place beans, cottage cheese, feta cheese, sun dried tomatoes, basil, lemon juice, olive oil and water into your food processor. Use more or less sun dried tomatoes depending on how much you like the flavor and how large the tomatoes are. Start with less and you can always add more.
- Blend until creamy (about 90 - 120 seconds). Add more water or olive oil if you want the dip to have a thinner consistency. Remove the blade. Add salt, pepper, dried oregano and garlic powder. You don't need much salt because the ingredients are already naturally salty. Combine with a spoon.
- Spread the dip in a plate. Garnish it with a drizzle of olive oil, basil and sun dried tomatoes. Serve with freshly toasted bread or pita.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Deb
Great recipe! I only needed to increase the seasonings to my preference and food-process the heck out of it to get the smooth consistency I like. It only improves with a day or two in the fridge. Great with homemade pita, naan or tortilla chips (or veggies). Going into my regular rotation and will double next time. Thanks for another good one!
Awesome! 🙂