Sun-Dried Tomato Dip is a quick, creamy appetizer with tangy balsamic-soaked tomatoes, garlic, basil, and briny green olives. It takes simple pantry and refrigerator staples and turns them into a dip that tastes far more expensive than it is.
The soaked tomatoes bring concentrated tomato flavor without making the dip watery, while sour cream, mayonnaise, and plain yogurt keep the texture smooth and spoonable. Serve it with crackers, pita chips, toasted baguette slices, or crisp vegetables, or spread it on sandwiches and wraps for a fast flavor upgrade.
Because this dip includes dried tomatoes plus refrigerated dairy, it gives you good flexibility in the kitchen without pretending to be shelf-stable. Unmixed dried herbs generally keep best quality for up to a year in a cool, dark place, so if you use dried basil, keep it tightly sealed and fresh for the best flavor. Once prepared, this dairy-based dip should be refrigerated promptly and used within 3 to 4 days for best safety and quality. For food safety, keep cold dips at 40 F or below, as advised by the FDA food storage guidance.
Sun-Dried Tomato Dip Recipe
You’ll Need:
- 1/4 cup sun-dried tomatoes
- Balsamic vinegar, enough to cover the tomatoes while soaking
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup plain yogurt
- 2 cloves garlic, finely minced
- 1 tablespoon fresh basil, chopped, or 1 teaspoon dried basil
- 1/4 cup green olives, chopped
Place the sun-dried tomatoes in a small bowl and pour in enough balsamic vinegar to just cover them. Let them soak for about 1 hour, then drain well and chop finely. Stir the chopped tomatoes together with the sour cream, mayonnaise, yogurt, garlic, basil, and green olives until evenly combined. Chill until ready to serve.
Expert Tip: Drain the soaked tomatoes thoroughly before chopping. Extra vinegar left on the tomatoes can thin the dip and make the balsamic flavor louder than intended. If your yogurt is especially loose, spoon it onto a paper towel or coffee filter for 10 to 15 minutes first.
To Use:
Serve the dip cold as a party dip, sandwich spread, burger topper, or wrap filling. It also works well spooned onto grilled chicken or tucked into a veggie pita. If you like bold Mediterranean flavors, pair it with Fresh Fennel With Sun-Dried Tomatoes or make your own dried tomatoes with Dehydrating Tomatoes.
This recipe makes about 1 3/4 cups dip, which is roughly sixteen 2-tablespoon servings. That is enough for a snack tray, a small party spread, or several sandwiches through the week.
Storage: Store the prepared dip in an airtight container in the refrigerator and use within 3 to 4 days. For best quality, stir before serving if any liquid separates during storage. Do not leave the dip at room temperature for more than 2 hours total, or 1 hour if the room is very warm. Freezing is not recommended because the dairy base can separate and turn grainy after thawing.
Notes: The 16-serving yield is based on 2 tablespoons per serving and is an estimate. Fresh basil gives a brighter finish, while dried basil makes the dip easier to keep pantry-friendly until mixing day.
💸 Budget101® Price Breakdown: Sun-Dried Tomato Dip
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Sun-dried tomatoes |
$3.48 |
1/4 C. |
$0.92 |
|
Balsamic vinegar |
$1.18 |
1 ≈ package ≈ 4 cup(s) |
$1.18 |
|
Sour cream |
$2.48 |
1/3 C. |
$0.28 |
|
Mayonnaise |
$3.28 |
1/3 C. |
$0.29 |
|
Plain yogurt |
$2.48 |
1/3 C. |
$0.22 |
|
Garlic |
$0.68 |
2 cloves |
$0.14 |
|
Fresh basil |
$1.24 |
1 T. |
$0.20 |
|
Dried basil |
$1.24 |
1 t. |
$0.07 |
|
Green olives |
$2.48 |
1/4 C. |
$0.33 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$3.63 |
👨👩👧👦 Cost Per Serving |
$0.23 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
Frequently Asked Questions about Sun-Dried Tomato Dip
Yes. This dip actually improves after 4 to 12 hours in the refrigerator because the garlic, basil, olives, and tomatoes have time to blend into the dairy base. For best texture and safety, make it no more than 1 day ahead if you want the freshest flavor, and use the finished dip within 3 to 4 days total.
You can replace the plain yogurt with the same amount of additional sour cream for a richer dip, or use thick Greek yogurt for a tangier, firmer texture. If you use regular yogurt that seems thin, strain it for 10 to 15 minutes first so the dip does not loosen too much.
Yes. Use 1 teaspoon dried basil in place of 1 tablespoon fresh basil. Dried basil gives a slightly deeper, less bright herb flavor, so it works best if the dip chills at least 30 minutes before serving.
Soaking softens dried tomatoes so they chop more easily and blend better into the dip. The balsamic vinegar also adds acidity that balances the rich dairy base. Keep the tomatoes just covered rather than swimming so the finished dip stays thick.
Stir in 1 teaspoon of plain yogurt or 1 teaspoon of the soaking vinegar at a time until the texture loosens. Small additions matter here. A full tablespoon can push it from creamy to runny faster than you expect.
Let it chill for at least 30 to 60 minutes first. Raw garlic and vinegar taste stronger right after mixing, then soften as the dip rests. If it still tastes too sharp, fold in 1 to 2 tablespoons sour cream to mellow the flavor without changing the character of the recipe.
Crackers, pita chips, toasted baguette slices, cucumber rounds, celery sticks, and bell pepper strips all work well. For a fuller appetizer spread, pair it with other savory mixes like Fiesta Dip Mix so guests get both a creamy tomato option and a more classic party dip.
Yes. Double every ingredient directly and soak the tomatoes in a wider bowl so they soften evenly. For a cleaner flavor balance in larger batches, mix the doubled dip, then hold back a spoonful of olives or garlic to add only if needed after tasting.
Keep it out no longer than 2 hours total at room temperature, or 1 hour if the serving area is hot. Because the dip contains sour cream, mayonnaise, and yogurt, it should go back into the refrigerator promptly once people finish snacking.
Yes, but the flavor and texture will change a little. Skip the vinegar soak, blot the tomatoes well, and chop them finely before mixing. Oil-packed tomatoes are softer and often more seasoned, so the dip may taste saltier and richer right away.
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🖨️ Print-Friendly Sun-Dried Tomato Dip
Sun-Dried Tomato Dip
Ingredients
- ¼ cup sun-dried tomatoes
- Balsamic vinegar enough to just cover the tomatoes for soaking
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- ⅓ cup plain yogurt
- 2 cloves garlic finely minced
- 1 Tbsp fresh basil chopped
- 1 tsp dried basil optional
- ¼ cup green olives chopped
Equipment
Instructions
- Place the sun-dried tomatoes in a small bowl or mason jar and add just enough balsamic vinegar to cover them.
- Let the tomatoes soak for about 1 hour.
- Remove the tomatoes from the vinegar and drain well.
- Chop the tomatoes finely.
- Combine the chopped tomatoes with the sour cream, mayonnaise, yogurt, garlic, basil, and green olives.
- Stir until blended, or pulse briefly in a mason jar with a blender blade just until combined.
- Refrigerate until ready to serve.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated serving size is 2 tablespoons for 16 servings.
Prep time is an active-time estimate and does not include the 1 hour soaking time.
Use 1 teaspoon dried basil if fresh basil is unavailable.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Do not freeze, because the dairy base may separate after thawing.
