SPREAD LOVE

Sun Dried Tomato Bread Dip: The Ultimate Guide to Deliciousness

Name: Sun Dried Tomato Bread Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 (16 ounce) loaf of crusty bread, such as sourdough or Italian; 1/2 cup sun-dried tomatoes, oil-packed, drained (reserve 2 tablespoons of the oil); 4 cloves garlic, minced; 8 ounces cream cheese, softened; 1/2 cup mayonnaise; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; 2 tablespoons chopped fresh oregano; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 2 tablespoons olive oil, for drizzling

Friendly and welcoming, this sun-dried tomato bread dip is the kind of crowd-pleasing appetizer that turns any gathering into an event. Creamy, tangy sun-dried tomatoes and herbs fold into a cheesy base, baked until bubbly and golden — perfect for tearing into a hollowed bread bowl or dunking with crusty cubes. If you love warm, shareable dips with big flavor and minimal fuss, you’re in the right place — and for a completely different kind of snack inspiration, check out this Churro Cookies — the Ultimate Guide.

Why make this recipe

Fast to assemble: a few minutes mixing and 20–25 minutes in the oven.
Big on flavor: concentrated sun-dried tomatoes, garlic, basil, and Parmesan create a layered, savory profile.
Versatile: serve it as a party dip, cozy movie-night treat, or an easy potluck contribution.

In short, it’s an effortless, impressive appetizer that transforms simple ingredients into something indulgently shareable.

Step-by-Step Guide to Making Sun Dried Tomato Bread Dip

Ingredients

1 (16 ounce) loaf of crusty bread, such as sourdough or Italian
1/2 cup sun-dried tomatoes, oil-packed, drained (reserve 2 tablespoons of the oil)
4 cloves garlic, minced
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil, for drizzling

Directions

Prepare the Sun-Dried Tomato Mixture: Drain the sun-dried tomatoes, reserving 2 tablespoons of the oil. Finely chop the sun-dried tomatoes. In a small skillet, heat the reserved sun-dried tomato oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, or until fragrant. Add the chopped sun-dried tomatoes and cook for another minute, stirring constantly. Remove from heat and let cool slightly.
Make the Cream Cheese Base: In a medium bowl, combine the softened cream cheese and mayonnaise. Mix until smooth and creamy. Stir in the grated Parmesan cheese, chopped fresh basil, chopped fresh oregano, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
Combine and Bake: Preheat oven to 350°F (175°C). Add the cooled sun-dried tomato and garlic mixture to the cream cheese base and stir until well combined.
Prepare the Bread: Either slice the top off the loaf and hollow out the inside, creating a bread bowl, or cut the bread into cubes for dipping.
Fill and Bake: If using a bread bowl, carefully spoon the sun-dried tomato dip into the hollowed-out bread loaf. If using bread cubes, spread the dip evenly in an 8×8 inch baking dish. Drizzle the top of the dip with the olive oil.
Bake: Bake for 20–25 minutes, or until the dip is heated through and bubbly and the top is lightly golden brown.
Rest and Serve: Remove from the oven and let it rest for a few minutes before serving. Serve with the bread (either torn from the bread bowl or as cubes for dipping).

Why these steps work

Reserving the oil from the sun-dried tomatoes concentrates flavor and lets you bloom the garlic so it mellows and blends instead of shouting.
A cream cheese-plus-mayo base gives the dip body and a silky mouthfeel that melts and browns attractively.
Baking in a hollowed bread loaf is both practical and theatrical: it keeps the dip warm and doubles as serviceware.

Equipment notes

Small skillet for sautéeing garlic and tomatoes.
Medium mixing bowl and spatula for combining the base.
Baking dish (8×8) or a rimmed baking sheet if you prefer free-form spreading in a bread bowl.
Serrated knife for hollowing the bread and a spoon for filling.

Best Way to Store Sun Dried Tomato Bread Dip

Refrigerator: Store in an airtight container up to 3–4 days at 40°F (4°C).
Freezer: Freeze the dip (without the bread) in a freezer-safe container for up to 2 months at 0°F (-18°C); thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through, or microwave in 30-second increments until heated. If reheating from frozen, thaw first for best texture.

How to Present Sun Dried Tomato Bread Dip

Serving Suggestions for Sun Dried Tomato Bread Dip:
- Tear-and-dip bread bowl: Present the dip inside the hollowed loaf with the removed interior pieces broken into rustic chunks for dipping.
- Plated appetizer: Scoop into a shallow baking dish and arrange toasted baguette slices or crostini around the edge.
- Party platter: Build a grazing board with the dip as the centerpiece, surround with marinated olives, roasted red peppers, cured meats, and crisp vegetables.
- Portable potluck: Bake in a disposable pan so guests can keep it warm in their ovens if needed.

Pairings

Wines: A chilled Sauvignon Blanc, Vermentino, or a light-bodied red like Pinot Noir complements the tangy tomato and herb notes.
Beverages: Sparkling water with lemon, citrusy beers, or a spritz-style cocktail work nicely.
Foods: Marinated olives, prosciutto, roasted vegetables, or a simple green salad balance richness.

Tips to Make Sun Dried Tomato Bread Dip

Use room-temperature cream cheese — it blends smoother and avoids lumps.
Drain sun-dried tomatoes well to prevent a watery dip; if they’re a little dry, soak briefly in warm water, then pat dry.
For better garlic flavor without harshness, sauté the garlic briefly rather than adding it raw.
If you prefer less tang, reduce the mayonnaise slightly and add a tablespoon of Greek yogurt for brightness without heaviness.
Toast or crisp the bread cubes briefly on a baking sheet to prevent them from getting soggy when dunked.

Variations and Substitutions

Vegetarian Swap: This dip is already vegetarian; make it lighter by using light cream cheese and Greek yogurt in place of mayonnaise.
Cheesy Twist: Fold in 1 cup of shredded mozzarella or fontina for extra stringy, melty goodness; sprinkle some extra Parmesan on top before baking for a crisp finish.
Herb Changes: Substitute thyme or rosemary for oregano for an earthier profile; or use 2 tablespoons of chopped sun-dried tomato-packed oil-packed capers for briny brightness.
Spice Level: Increase red pepper flakes or add a splash of hot sauce for heat, or leave them out for a milder crowd-pleasing dip.

FAQs

Q: Can I use dry-pack sun-dried tomatoes instead of oil-packed?
A: Yes — if using dry-packed, rehydrate them in hot water for 10–15 minutes, drain, pat dry, and add 1–2 tablespoons of olive oil to the saute step to mimic the reserved oil flavor.

Q: How do I keep the bread from getting soggy?
A: Toast the interior pieces or bread cubes briefly in a 375°F oven for 6–8 minutes before serving; this creates a firmer exterior that stands up to the dip.

Q: Is this dip freezer-friendly?
A: Yes — freeze the dip (not the bread) in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating and serving.

What if I want to make this ahead?

Assemble the dip, cover it tightly, and refrigerate up to 24 hours before baking. Bring it to room temperature for 20–30 minutes before baking for more even heating. If you plan to transport, keep the dip in its dish and reheat for 10–15 minutes at 350°F when you arrive.

Troubleshooting quick Q&A
Q: My dip was runny after baking — why?
A: Overly watery ingredients (excess oil from sun-dried tomatoes or under-drained tomatoes) or under-baked dip can cause looseness. Drain well and bake until any excess moisture has evaporated and the dip is set and bubbly.

Q: The flavor feels flat — fix?
A: Add a pinch more salt, a squeeze of fresh lemon, or an extra handful of fresh herbs. Parmesan can be bumped up a touch for savory lift.

Serving sizes and scaling

This recipe (with a 16 oz loaf) comfortably serves 8–10 as an appetizer. To scale up, double ingredients and bake in a 9×13-inch dish or use two loaves/bowls.

How to make it ahead and transport

Assemble the unbaked dip in the baking dish, cover tightly, and refrigerate. When ready to serve, bring to room temperature if possible and bake as directed. For potluck transport, cover and reheat at the host’s oven for 15–20 minutes at 350°F until warmed.

Occasions that suit this dip

Game days, casual gatherings, holiday appetizer spreads, date-night in, or as a warm, comforting starter for Italian-inspired meals.

Nutrition notes

This dip is indulgent — the cream cheese and mayo add richness. To lighten it up, substitute part of the cream cheese with full-fat Greek yogurt and choose low-fat mayonnaise. Add extra fresh herbs to increase perceived volume and freshness without many extra calories.

Presentation tips

Garnish with extra chopped basil and a grating of Parmesan just before serving. A few halved sun-dried tomatoes on top add visual appeal. Serve with colorful accompaniments — roasted bell pepper strips, cucumber rounds, or cherry tomatoes — to expand dipping options and brighten the board.

Quick timeline for party prep

2 hours before: Remove cream cheese from fridge to soften; chop herbs and tomatoes.
30 minutes before: Sauté garlic + tomatoes and mix the dip. Hollow bread or cut cubes.
25 minutes before: Bake dip.
5 minutes before: Garnish and place on the table with bread and dippers.

Pairing recipes and ideas

Serve alongside a crisp green salad with lemon vinaigrette, roasted vegetable platters, or charcuterie. For a themed meal, pair with a bowl of warm tomato-basil soup or a tray of roasted chicken thighs.

Final flavor-building note

Balancing acidity (sun-dried tomatoes), fat (cream cheese/mayo), salt (Parmesan), and fresh herbs is the key to a memorable dip. Taste as you go and adjust salt, pepper, and herbs to match your preference.

More FAQs (varied formatting)

Q: Can I make mini portions for individual guests?
A: Yes — portion into small ramekins and bake for 12–15 minutes at 350°F until bubbling. Serve each guest their own warm dip.
Q: Will fresh tomatoes work instead of sun-dried?
A: Fresh tomatoes will give a very different, lighter result. If using fresh, roast or sauté them to concentrate flavor, and consider reducing added oil or moisture.
Q: How long will the bread bowl hold up?
A: If kept in a warm place and periodically covered, the hollowed loaf will stay serviceable for a couple of hours. Left at room temperature longer, the bread may become stale or too soft; it’s best for immediate serving.

Conclusion

This sun-dried tomato bread dip brings bold, savory flavors and a comforting, shareable format to any table; whether you bake it in a hollowed loaf for drama or a baking dish for ease, it’s a reliably delicious crowd-pleaser. For another cheesy, tomato-forward bread idea with an elegant twist, try the pull-apart bread with brie & sun-dried tomatoes recipe, and if you’re exploring more baked, shareable Mediterranean-style appetizers, don’t miss this Baked Feta with Olives and Honey for a delicious contrast in sweet-salty flavors.