Simple Sun Dried Tomato Dip: Ready in just 5 minutes

This easy Sun Dried Tomato Dip is made with healthy, high protein ingredients like cottage cheese & Greek yogurt. And it tastes amazing because it’s flavored with sweet tangy sun dried tomatoes, onion, garlic and Italian herbs. It’s awesome for dipping veggies, chips, fries or crackers. Or you can thin it out with a bit of milk and use it as a flavorful drizzle on your favorite main dish. I think it’d be fabulous on chicken, fish or pork. I know for certain that this yummy dip pairs well with chicken because I used it for dipping some chicken tenders one day.

To make the dip, you simply toss all the ingredients into a mini food processor and blend until mostly smooth. That’s it. The herbs and aromatics mix with the creamy cottage cheese, Greek yogurt and tangy sweet tomatoes to make a great-tasting, multi-purpose dip.

I made this Sun Dried Tomato dip in early January because I always just WANT to eat healthy after the holidays. It’s not like I had a New Year’s resolution or anything. I just was craving veggies and I thought a good creamy dip would be fun to help me get my veggies in. Since I just happen to have several bags of frozen sun dried tomatoes, I decided to toss them into the dip.

Why did I have so many sun dried tomatoes? Well, last summer we had another great tomato crop. And the biggest crop of all was from “the quad”.

What’s a quad?

My dad had this great idea to plant four different colored cherry/grape tomatoes in one spot so you get all the colors from one “plant”. It’s really four plants, raised from the seeds of those multi colored little tomatoes you can buy at grocery stores like Aldi. One is red, one is yellow, one is orange and one is purple.

These four plants get all tangled together in a huge jumbled mess and they just keep producing! I absolutely have to trim back some many of the branches or it’ll take over. But regardless of how much I trim, it produces SO MANY tomatoes that are so so sweet and wonderful. They taste like candy. But you just can’t eat them all fresh. And you can only make and can so much Roasted Tomato Sauce before you tire of canning.

So the best thing to do is to dry them! I adore the flavor of sun dried tomatoes, an intense burst of sweet tart flavor. My dad calls them “flavor bombs” and he is SO right. Drying tomatoes is so simple, too. My parents gave me a dehydrator, so I’ve been using that for the past couple years, but you can also dry them in the oven.

Once you’ve dried the tomatoes, you can freeze them or you can pack them in oil with garlic and herbs. My sister likes hers in oil. I can’t argue with her that the oil method is delicious, absolutely. But personally I prefer them frozen. Because then the scrumptious dried tomatoes are so easy to measure, chop and use in recipes. If you freeze them on sheet pans and then toss them in a bag, they don’t stick together either.

If you haven’t tried your hand at drying your own cherry tomatoes, you can always use store bought sun dried tomatoes for this Sun Dried Tomato Dip recipe. Choose whichever variety you like: packed in oil or simply bagged. It’s all good!

What should you use for dippers? Veggies of all kinds, chips, crackers, zucchini fries, steak fries, nuggets, fish sticks, tots … really whatever strikes your fancy.

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Nutrition facts are an estimate based on ingredients assuming 6 servings per recipe. Your results may vary.