Sun Dried Tomato Bread Dip: The Ultimate Guide to Deliciousness

Description

Description A creamy, tangy dip made with sun-dried tomatoes, garlic, and herbs, baked until bubbly and golden, perfect for sharing.

Instructions

1. Drain the sun-dried tomatoes, reserving 2 tablespoons of the oil. Finely chop the sun-dried tomatoes.
2. 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. Remove from heat and let cool slightly.
3. 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.
4. 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.
5. Either slice the top off the loaf and hollow out the inside, or cut the bread into cubes for dipping.
6. 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.
7. Bake for 20–25 minutes, or until the dip is heated through and bubbly and the top is lightly golden brown.
8. Remove from the oven and let it rest for a few minutes before serving. Serve with the bread or cubes for dipping.

Notes

1. Notes
2. For a lighter version, substitute part of the cream cheese with Greek yogurt and use low-fat mayonnaise.