I still remember the first time I made sun dried tomato garlic dip. It wasn’t planned. I had guests coming over, very little time, and a fridge that looked unimpressive at best.

What I did have was a small jar of sun dried tomatoes, a bulb of garlic, and that quiet hope that blending a few things together might somehow work.

It did more than work.

The moment I tasted it, I knew this dip was going to be one of those recipes I’d come back to again and again.

It was rich, bold, slightly tangy, and packed with flavor in a way that felt almost luxurious for something so simple.

Everyone asked for the recipe, and I remember smiling because it took less effort than most people would ever guess.

That’s what I love about this sun dried tomato garlic dip. It feels fancy without being fussy.

It turns basic crackers, bread, or veggies into something you actually crave.

And once you make it once, you realize how versatile it is. I use it as a dip, a spread, a sandwich layer, and even a pasta shortcut on busy days.

In this post, I’m going to walk you through exactly how I make my sun dried tomato garlic dip, why each ingredient matters, and how you can adjust it to suit your taste.

If you love bold Mediterranean flavors but don’t want complicated recipes, you’re going to love this one.

Why You’ll Love This Mediterranean Sun Dried Tomato Garlic Dip

I fell in love with this dip the first time I made it. I was not trying to create anything fancy. I just wanted something quick and full of flavor to serve with bread, and it delivered more than I expected.

The sun dried tomatoes bring a rich, slightly tangy sweetness, while the garlic adds that bold Mediterranean depth I always crave.

Everything blends together with olive oil to create a smooth, comforting dip that tastes impressive without being complicated.

What I truly love about this recipe is how easy and flexible it is. There is no cooking, no stress, and no long prep time. It works just as well for a quiet snack as it does for last minute guests.

I have served it with pita, fresh vegetables, and crusty bread, and I often use leftovers as a spread or quick sauce. It is one of those simple recipes that quietly becomes a favorite.

If you enjoy recipes that feel special but fit easily into real life, this dip belongs in your kitchen.

How I Meal Prep This Dip

When I make this sun dried tomato garlic dip, I usually double the batch so I don’t have to think about snacks for a few days.

Once it’s blended, I portion it into small airtight containers and keep them in the fridge.

I use it throughout the week as a quick spread for toast, a dip for veggies, or a side for wraps and grilled dishes.

The flavors actually deepen after a day, so it tastes even better as it sits.

Having it ready makes eating well feel effortless, which is exactly why I love prepping it ahead of time.

Ingredients

I like to think of this dip as simple ingredients doing real work together.

Nothing here is complicated, but each one matters for flavor, texture, and balance.

Sun dried tomatoes packed in oil

These are the heart of the dip. I always choose oil packed sun dried tomatoes because they’re softer, richer, and blend smoothly.

The oil they sit in carries a deep, slightly sweet tomato flavor that makes the dip taste bold without needing extra seasoning.

Fresh garlic cloves

Fresh garlic gives this dip its signature bite. I usually start with two cloves, but if you love garlic as much as I do, you can add more.

Blending raw garlic creates a strong, savory flavor that mellows beautifully once mixed with the creamy base.

Cream cheese or Greek yogurt, softened

This is what makes the dip creamy and scoopable. Cream cheese gives a richer, thicker texture, while Greek yogurt makes it lighter and slightly tangy.

I choose based on my mood and what I’m serving it with.

Extra virgin olive oil

A good olive oil adds smoothness and that classic Mediterranean finish.

I drizzle it in slowly while blending to help everything come together and taste balanced, not heavy.

Fresh lemon juice

Lemon juice brightens the entire dip. Just a small squeeze lifts the flavors and keeps the dip from tasting flat or overly rich.

Salt

Salt brings out the natural sweetness of the tomatoes and balances the garlic. I always add a little at a time and taste as I go.

Black pepper

This adds warmth without overpowering the dip. It gives a subtle kick that works especially well with the garlic and olive oil.

Optional fresh basil or parsley

When I have fresh herbs on hand, I love adding them. They bring freshness, color, and that final Mediterranean touch that makes the dip feel finished.

How I Make This Sun-Dried Tomato Garlic Dip Step by Step

This is one of those recipes that feels gourmet, but once you make it once, you realize how simple and satisfying it really is.

I like to take my time with each step because the flavors develop beautifully when you do.

Step 1: Prepare the sun-dried tomatoes

I start with the tomatoes because they are the heart of this dip.

If they are very dry, I soak them in warm water for about 10 to 15 minutes until they soften slightly.

I want them tender but still slightly chewy which keeps the flavor concentrated.

While they soak, I roughly chop the garlic cloves. I like to lightly smash them to release their aroma before blending. The garlic adds warmth without being overpowering.

Step 2: Combine the main ingredients

Once the tomatoes are ready, I place them in a blender or food processor.

I add the garlic, a generous drizzle of extra virgin olive oil, and a squeeze of fresh lemon juice.

I always start blending slowly, pulsing first to break everything down. Then I gradually increase the speed.

This method ensures a smooth texture while keeping a little bit of body in the dip.

Step 3: Season and taste

At this stage, I taste the dip.

Sometimes it needs a pinch of salt, a dash of smoked paprika, or a sprinkle of fresh herbs like oregano or parsley.

I add a little at a time, blending in between. This is the part where I personalize the dip making it exactly how I like it.

A touch more lemon brightens it, a splash more olive oil makes it silkier.

Step 4: Adjust texture

If the dip feels too thick, I add a teaspoon or two of water or olive oil until it reaches the creamy consistency I prefer.

I like my dip smooth but not runny, perfect for spreading on bread or dipping veggies.

Step 5: Transfer and serve

I spoon the dip into a serving bowl and drizzle a tiny extra olive oil on top for a glossy finish.

Sometimes I sprinkle a few chopped herbs or sun-dried tomato pieces on top to make it look inviting.

The aroma hits immediately, rich, garlicky, tangy, and deeply savory. I love serving it with warm pita, crunchy veggies, or as part of a mezze spread.

Expert Tips

For the best flavor, choose high-quality sun-dried tomatoes and soak them just until they are tender but still slightly chewy, which keeps their concentrated taste intact.

Lightly smashing or roasting the garlic helps release its natural aroma without overwhelming the dip.

When blending, pulse the ingredients first to break them down, then blend gradually to maintain a slightly textured, homemade feel rather than turning it into a completely smooth paste.

Allow the dip to rest for at least an hour before serving so the flavors can meld and deepen.

Finish with a drizzle of extra virgin olive oil to enhance richness and add a glossy, inviting finish.

Always taste and adjust seasoning slowly, balancing lemon juice, salt, and herbs to suit your personal preference.

Variations

One of my favorite things about this dip is how easy it is to adapt to different flavors and moods.

You can make it smoky by adding a pinch of smoked paprika or a few roasted red peppers for a subtle sweetness.

If you enjoy a bit of heat, blending in a small chili or a dash of crushed red pepper flakes gives it a gentle kick without overpowering the tomatoes.

For a creamy twist, I sometimes add a spoonful of Greek yogurt or cream cheese, which makes the dip richer and perfect for spreading on sandwiches or wraps.

You can also experiment with fresh herbs like basil, thyme, or rosemary to give it a fragrant Mediterranean vibe.

Every variation feels a little different, yet the core of the sun-dried tomatoes and garlic remains the star, making each batch feel special and uniquely yours.

How I Store This Sun-Dried Tomato Garlic Dip

I always let the dip cool completely at room temperature before storing it.

This prevents condensation from making it watery and helps preserve the flavors.

I transfer it into an airtight glass container and keep it in the refrigerator, where it stays fresh for up to five days.

For easy serving, I sometimes portion it into small jars or ramekins, so I can grab just the right amount without disturbing the rest of the batch.

I avoid freezing because the texture can change, becoming slightly grainy once thawed.

A small drizzle of olive oil on top before storing helps seal in moisture and keeps the dip glossy and appetizing. This method ensures every spoonful tastes just as fresh as the first.