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Sun-dried Tomato Dip in a white with green trip around the rim of the bow. Toasted bread on the left side placed on green and three white dipping spoons on the right.

Sun-dried Tomato Dip

Written by Published on Updated on September 30, 2025 in Appetizers, Dips, Mezes

Hello, my dear foodie friends,

The quick, bold, and cozy Sun-dried Tomato Dip is the Mediterranean dip, which can also be used as a spread that I think (heheh) you’ve been searching for or waiting for.  For me, this is everything I want in a dip: creamy and packed with Mediterranean flavor. You can whip it up in minutes, using whatever fresh and delicious ingredients you have hanging around in your fridge.

I don’t know about you, but when I’m watching a movie or a series (my latest obsession is Sarah, A Woman in the Shadows on Netflix, I need something delicious to munch on, not a full meal. Not a bag of chips, but if I’m going to be honest.  I wouldn’t mind a bag of potato chips.  I’m really a Doritos kind of chip person, but anything except for spicy hot chips will do it for me.  The other evening, while watching an episode, I was looking to make something refreshing and tasty. I went to the kitchen and took out the jar of sun-dried tomatoes I had in the fridge.  A few strands of rukola (otherwise known as Arugula), the dill, dill and more dill, and a block of cream cheese, Greek yogurt (because let’s face it, there’s always some in the fridge), and a few other ingredients.

So, here’s what I did: I left most of the ingredients out on the counter to chill (well, not literally) at room temperature for about an hour.  I used my food processor, but a blender works if that’s your go-to kitchen friend. I tossed everything in and gave it a good, satisfying whip. That’s it.  One thing I love about dips there’s barely any fuss.

Can I just say that there is nothing better than a creamy, flavorful dip spread over fresh-baked, cooled (not hot!) oven bread. At least for me, it’s a little brush of happiness in my day.

If you love Mediterranean flavors and an easy, no-fuss dip, give this Sun-Dried Tomato Spread a try. 🙂

Have a lovely weekend, everyone!

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Sun-dried Tomato Dip

foodzesty
A creamy Sun-Dried Tomato & Arugula Dip, packed with Mediterranean flavors. The perfect spread /dip for fresh-baked bread and effortless snacking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer, Snacks
Cuisine Greek, Mediterranean
Servings 10 servings

Equipment

  • 1 food processor
  • 1 blender
  • 1 spatula
  • 1 serving bowl

Ingredients
  

  • 1 cup Greek yogurt optional
  • ¾ cup cream cheese
  • 6 pieces sun-dried tomatoes
  • 3 tbsp dill optional
  • 4 tbsp arugula (rukola) washed and dried
  • salt
  • smoked paprika optinal
  • pepper
  • 1 onion yellow/brown

Instructions
 

  • Pop all the ingredients in the food processor and give them a good whip.
  • Whip until everything’s nicely combined, but don’t go crazy whipping away; you still want to see little pieces of dill and arugula, not make them disappear.
  • Chill in the fridge and serve.
Keyword Dips, Greek Cooking, partyideas

KALI SAS OREXI!! 🙂

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece.My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural.In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it.Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits.So, come along with me on this adventure, and I hope you enjoy my recipes.Sophie

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