I once brought this dip to a casual dinner party thinking it would just fill a spot on the table. But halfway through the evening, it was the only dish people were still hovering over. The balance of tangy, creamy, and just-spicy-enough surprised even me.
Here’s how I made it Ina-level (and what not to skip).
Why This Works So Well
The game-changer is the balance: Ina uses equal parts cream cheese, sour cream, and mayo—not too heavy, not too tangy. The sun-dried tomatoes aren’t just stirred in; they’re blended until velvety, making the flavor feel woven through the entire dip.
And those scallions? They don’t just add crunch. They brighten everything.
Not Just What—But Why
- Sun-dried tomatoes in oil – These are the backbone. I tried dry-packed once, and the flavor didn’t bloom the same. Use oil-packed, drained well.
- Cream cheese (room temp) – Adds body and richness. Cold cream cheese will clump, not blend.
- Sour cream – Balances the richness with acidity. I used full-fat for depth.
- Good mayonnaise – Ina always says “good,” and in this case, she means it. I like Hellmann’s.
- Hot red pepper sauce – Ten dashes sounds precise—and it is. Just enough heat to make you curious.
- Kosher salt + black pepper – Don’t underseason. The dairy needs it.
- Scallions – Add them last. They should stay fresh and sharp, not disappear into the food processor.
Safe Substitutions
- Greek yogurt can work in place of sour cream if you want it tangier.
- Vegan mayo holds up well if you’re avoiding eggs.
- Once, I swapped chives for scallions when I ran out. Milder, but still worked beautifully.
What I’d Do Differently
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dip tasted flat | Skipped the salt | Add the full teaspoon—especially with dairy-heavy dips |
| Gritty texture | Tomatoes weren’t soft enough | Soak them in hot water for 5 minutes before blending |
| Scallions turned bitter | Over-processed | Add last and pulse just twice |
How to Make Ina Garten’s Sun-Dried Tomato Dip
- Drain and chop about 8 oil-packed sun-dried tomatoes (1/4 cup).
- In a food processor fitted with the metal blade, blend the tomatoes, 8 oz cream cheese (room temp), 1/2 cup sour cream, 1/2 cup mayo, 10 dashes hot sauce, 1 tsp kosher salt, and 3/4 tsp pepper until smooth.
- Add scallions (2, thinly sliced) and pulse twice.
- Let sit at room temp for 30 minutes—or refrigerate an hour to deepen the flavor. Serve with something crunchy.
Tips I Always Use
- I soak the tomatoes in hot water for a few minutes if they feel firm—it smooths out the dip.
- Letting it rest, even for 20 minutes, lets the scallions mellow and the flavors settle.
- A rubber spatula helps get every last bit out of the processor—this stuff disappears fast.
How I Store It
- Fridge: 5–7 days, airtight container.
- Freezer: Technically fine for up to 3 months, but the texture softens a bit. Best fresh.
Reader Qs Answered
Q: Can I make this ahead of time?
A: Absolutely. I make it the night before—it tastes even better the next day.
Q: What should I serve with it?
A: Crostini, cucumber slices, seeded crackers, or even spread in a sandwich. Once, I dolloped it on roasted zucchini. No regrets.
Q: Is it gluten-free?
A: Yes—just watch what you dip into it.
Try More Recipes:
Ina Garten Sun Dried Tomato Dip
Description
Creamy, tangy, and effortless—this sun-dried tomato dip comes together in minutes and always disappears fast.
Ingredients
Instructions
- In a food processor, blend tomatoes, cream cheese, sour cream, mayo, hot sauce, salt, and pepper until smooth.
- Add scallions; pulse just twice.
- Serve at room temperature or chill for one hour before serving.