Skillet Sun Dried Tomato Dip Recipe – Ready To Eat In Just 15 Minutes!

When it comes to making a dip to share with family and friends, it doesn’t get much easier, or more delicious, than this Skillet Sun Dried Tomato Dip. Made entirely in one skillet, this creamy dip comes together and is ready to serve in just 15 minutes!

It is the perfect dip to make when you are watching the big game. Yet it is elegant enough to serve as an appetizer for any special occasion, potluck or gathering.

And it couldn’t be easier to make! With a few basic ingredients and some help from store-bought ingredients you will have this dip prepared with very minimal effort.

Ingredients Required

Sun-dried Tomatoes

Sun-dried tomatoes have a more concentrated, intense flavor when compared to fresh tomatoes. They have a rich, sweet, and tangy flavor that provides the perfect balance to any cream based dip.

For this recipe you can use your own Homemade Sun-Dried Tomatoes or purchase them at the grocery. If you are going to purchase them do yourself a favor and buy the ones packed in oil.

They have so much more flavor than the dried and dehydrated tomatoes that are packed in bags. In addition, you will be using some of the oil from the jar in this recipe.

However, when you go to the grocery you may have difficulty finding sun-dried tomatoes. That is because each store stocks them in various locations.

Start by looking for them in the canned vegetable aisle. Although tomatoes are technically a fruit, the jars can often be found in the aisle with the canned diced tomatoes and tomato sauce.

If you don’t find them there, head to the condiment aisle. In some stores they are located in the same aisle as the sliced banana peppers, pickles, and sauces.

And if all else fails, head to the dry goods section located in the produce section. Or if all else fails ask a store associate for help.

Shallots

Shallots have a sweeter and less pungent taste compared to regular onions. Because they have a more delicate and mild flavor they are used in this Sun-Dried Tomato Dip so that they don’t overpower the other flavors.

However, if you like a stronger, more bold onion flavor you can use diced onion instead. Just be sure to saute them in the oil to bring out their natural sweet flavors.

Dry Red Wine

Dry red wine is used to add a rich and robust flavor to the dip. The acidity in dry red wine balances the sweetness of shallots and they cook down, leaving you with a concentrated flavor that pairs perfectly with the creamy dip.

The liquid is also necessary to de-glaze the pan after the shallots have been sautéed. As for what type of wine to use, pick out a bottle of Pinot Noir, Cabernet Sauvignon or Merlot. You can also use a dry white wine if you prefer.

However, if you don’t want to cook with wine, use chicken broth or even water to deglaze the pan. Although the Sun-Dried Tomato Dip won’t have as bold of flavor, it will still be delicious.

Roasted Red Peppers

To add even more flavor to the dip add a jar of roasted red peppers. Just be sure to drain and chop them before adding them to the dip.

The char flavor of the roasted peppers pair perfectly with the flavor of sun-dried tomatoes. You can make your own Roasted Red Peppers or grab a jar from the condiment aisle or canned vegetable aisle at the grocery.

Sour Cream

Sour cream is added to the dip to add both a creamy texture and a bit of tang. It also helps makes the consistency thinner so that it is easy to dip or spread.

Feel free to use full-fat, reduced-fat, or fat-free varieties. The choice is up to you.

Cream Cheese

Another element of creaminess comes from a bar of cream cheese. You will use 2⁄3 of a standard bar (6 ounces). Just be sure that it is at room temperature before stirring it in dip so that it blends well.

Here it is best to use reduced-fat cream cheese. You will still get great flavor, however the reduced fat has a higher water content which will make the dip the perfect consistency.

Grated Parmesan Cheese

Add a little Parmesan cheese to the Sun-Dried Tomato Dip to get a hint of that bold, nutty flavor. In addition, the Parmesan cheese adds a little salty flavor which is needed in any cream based dip.

Garlic

You will need 1 teaspoon of grated or minced garlic. Although fresh garlic will provide you with the best flavor, you can use jarred minced garlic or even garlic powder in a pinch.

2 garlic cloves = 1 teaspoon of minced garlic = 1⁄2 teaspoon of garlic powder

Hot sauce

Use your favorite hot sauce to balance out the creaminess of the dip. Start with 1 teaspoon and adjust the heat level based on your taste preference when you serve the dip.

Chopped Parsley

Fresh chopped parsley is used to add both subtle flavor and a pop of color to the dip. Stir it into the dip itself and then add a little to the top for garnish.

How To Serve With Sun-Dried Tomato Dip

1. Crackers: Choose a selection of plain or flavored crackers.
2. Vegetable Sticks: Carrot sticks, celery, and bell pepper strips are great to serve with this dip.
3. Pita Bread: Cut pita bread into triangles or strips for a soft and slightly chewy alternative to crackers. Or serve toasted pita bread for a crunchy alternative.
4. Tortilla Chips: Tortilla chips provide a sturdy base for scooping up the sun-dried tomato dip.
5. Bread or Baguette Slices: Toasted or untoasted bread slices or baguette rounds are excellent for dipping or as a base for a spread.

Skillet Sun-Dried Tomato Dip Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• ½ cup sun-dried tomatoes in oil, chopped, plus 2 teaspoons reserved oil, divided
• 1 large shallot, finely chopped
• ¼ cup dry red wine
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• ¾ cup sour cream
• ⅔ cup reduced-fat cream cheese, softened
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon grated garlic
• 1 teaspoon hot sauce, more to taste
• ¼ cup finely chopped fresh flat-leaf parsley
• Toasted sliced baguette, crackers and/or pita chips for serving

INSTRUCTIONS

Heat the reserved tomato oil in a small skillet over medium heat. Then add shallot and cook, stirring often, until softened, about 3 minutes.

Stir in the sun-dried tomatoes and cook, stirring constantly until they begin to soften, about 1 minute. Pour in the red wine and heat, stirring often, until the liquid is nearly evaporated, 2 to 3 minutes.

Add the roasted peppers, sour cream, cream cheese, Parmesan, garlic, hot sauce and 3 tablespoons of the parsley.

Reduce the heat to low; cook, stirring constantly, until cream cheese melts and the dip is smooth and heated through, approximately 3 to 4 minutes. Sprinkle the top with the remaining 1 tablespoon parsley.

Serve with toasted baguette, crackers, pita chips, or vegetable sticks as desired.

ENJOY!

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