Vegan Sun-Dried Tomato Dip
This easy vegan sun-dried tomato dip is a hit at every party with vegans and non-vegans alike! Blended sun-dried tomatoes blended with fresh garlic and basil comes together in about 5 minutes and can be made ahead of time. It’s perfect for parties, picnics, and holidays!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!
Why make this recipe
This vegan sun-dried tomato dip is great for picnics, parties, and holiday events. You can make it up a day or two ahead and keep it in the fridge until you’re ready to serve.
It’s delcious plain or used as a spread on bread or sandwiches. I love it mixed with vegan cream cheese too.
It’s dairy-free, gluten-free, and nut-free, so everyone can enjoy it and you don’t have to worry about allergies at your party.
Ingredients and substitutions
- Sun-Dried Tomatoes – I use a jar of oil-packed sun-dried tomatoes. You can also rehydrate dried tomatoes in water for about an hour, then blend them for an oil-free option.
- Garlic – fresh garlic works best, but you can use garlic powder if you don’t have fresh.
- Basil – fresh basil leaves give this dip a ton of flavor. You can also use 2 tablespoons of vegan pesto in place of the fresh basil.
- Salt – for flavor.
- Vegan Cream Cheese – (optional) for serving. I like the creaminess that comes from serving this dip with vegan cream cheese, but it’s also delicious without it.
Helpful tools
- Food Processor – for blending your sun-dried tomatoes and other ingredients. You can also use a blender or an immersion blender if you don’t have a food processor.
How to make sun-dried tomato dip
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Open an 8 oz jar of oil-packed sundried tomatoes and pour off about 1 tbsp of excess oil. (Save it for sautéing in other recipes or use on popcorn.)
Step 2 – Pour the sun-dried tomatoes and remaining oil into a food processor and add 2 cloves of garlic, 1/4 cup of fresh basil leaves, and 1/2 tsp of salt.
Step 3 – Blend on high for about 30 seconds, scrape the edges, and blend again until fairly smooth.
Step 4 – Serve in a small bowl to dip crackers into. Or spread a layer of room temperature vegan cream cheese on a shallow serving dish, then add an equal layer of the sun-dried tomato dip to the top and serve with a knife for spreading on crackers or crusty bread.
Use this as a spread for sandwiches, crackers, or bread. It’s also delcious spread in vegan grilled cheese sandwiches. I love to put a dollop on top of pesto hummus, vegan omelets, or vegan halloumi cheese.
👩🏻🍳 Pro Tips
- You can make this a day or two ahead of time and keep it in the fridge.
- I usually pour off about 2 tbsp of the sundried tomato oil after I open the jar and save it to use in other recipes. This way the sundried tomato dip is not oily.
- If not using oil-packed sundried tomatoes, soak the dried tomatoes in hot water for at least 1/2 hour until they become very soft. Drain off all excess water. You can add a little bit of this water back when blending if it needs to be smoother.
If you love sundried tomatoes, you have to try my vegan sundried tomato pasta recipe too!
Storage
Refrigerate: This sundried tomato dip will keep well in the fridge for about a week in an airtight container.
Freeze: Leftover sun-dried tomato dip freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
More vegan dips and spreads
Vegan Sun-Dried Tomato Dip and Spread
Ingredients
- 1 cup (8oz jar) sun-dried tomatoes, (oil-packed)
- 2 cloves garlic
- 1/4 cup fresh basil, or 2 tbsp pesto
- 1/2 teaspoon salt
Equipment
Instructions
- Open an 8 oz jar of oil-packed sundried tomatoes and pour off about 1 tbsp of excess oil. (Save it for sautéing in other recipes or use on popcorn.)
- Pour the sun-dried tomatoes and remaining oil into a food processor and add 2 cloves of garlic, 1/4 cup of fresh basil leaves, and 1/2 tsp of salt.
- Blend on high for about 30 seconds, scrape the edges, and blend again until fairly smooth.
- Serve in a small bowl to dip crackers into. Or spread a layer of room temperature vegan cream cheese on a shallow serving dish, then add an equal layer of the sun-dried tomato dip to the top and serve with a knife for spreading on crackers or crusty bread.
Notes
- You can make this a day or two ahead of time and keep it in the fridge.
- I usually pour off about 2 tbsp of the sundried tomato oil after I open the jar and save it to use in other recipes. This way the sundried tomato dip is not oily.
- If not using oil-packed sundried tomatoes, soak the dried tomatoes in hot water for at least 1/2 hour until they become very soft. Drain off all excess water. You can add a little bit of this water back when blending if it needs to be smoother.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
One comment on “Vegan Sun-Dried Tomato Dip”
-
Stephanie —
Leave a comment »