A tasty dip or spread that's bursting with flavor. Sun-dried tomato spread is perfect for adding to a charcuterie board or an appetizer tray.
Ready in just 5 minutes, this recipe is a perfect last-minute appetizer you can quickly throw together!
Sun-dried tomato pesto
This sun-dried tomato spread or pesto is my new favorite dip. I first made this dip this summer for my nephew's wedding. My husband and I did all the food and planned for 150 people.
It was an outdoor wedding and reception so the challenge was finding food for the grazing table that would hold up to the summer heat.
This tomato spread was perfect because not only was it tasty, but it needed to be served at room temperature (or warmer) and it held up to the hot summer heat!
Some other items I made for the appetizer table were an olive tapenade, garlic hummus, roasted bell pepper hummus, and Boursin cheese spread.
Since the wedding, I have made this tomato spread several times. It's just so good!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Sun-Dried Tomatoes - Use oil-packed tomatoes. Some jars contain Italian seasoning and these are fine to use.
- Basil - Use fresh basil.
- Garlic - Adds so much flavor!
- Olive oil - You'll use the oil from the sun-dried tomatoes, but you also need additional oil to make the dip spreadable.
Step-by-step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Place tomatoes, olive oil, garlic, salt and basil together in a food processor
- Pulse until just broken down
- Add additional olive oil if needed
- Serve right away or cover and refrigerate
Recipe tips
- If the sun-dried tomatoes are whole or are in large chunks, chop them into smaller pieces before adding them to the food processor.
- This recipe is flexible. Add more garlic if you love garlic or less if you don't. Throw in extra basil. Taste and adjust to your liking.
- Refrigerating will make the spread very firm and solid. Allow the spread to come to room temperature before serving.
- For best results, use within two weeks.
Frequently asked questions
Yes, but you will need to soak the tomatoes first so they are soft and pliable. Soak in very hot water.
More delicious appetizers
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious appetizers!
Sun-Dried Tomato Spread
Equipment
Ingredients
- 7 ounce jar sun-dried tomatoes (oil-packed, 1 cup)
- ½ cup chopped fresh basil
- 2 cloves garlic (chopped)
- 2 tablespoons olive oil
- ¼ teaspoon salt
Instructions
- Place tomatoes (with the oil they are packed in), olive oil, garlic, salt and basil together in a food processor7 ounce jar sun-dried tomatoes, ½ cup chopped fresh basil, 2 cloves garlic, 2 tablespoons olive oil, ¼ teaspoon salt
- Pulse until just broken down
- Add additional olive oil if needed
- Serve right away or cover and refrigerate
Notes
- If the sun-dried tomatoes are whole or are in large chunks, chop them into smaller pieces before adding them to the food processor.
- This recipe is flexible. Add more garlic if you love garlic or less if you don't. Throw in extra basil. Taste and adjust to your liking.
- Refrigerating will make the spread very firm and solid. Allow the spread to come to room temperature before serving.
- For best results, use within two weeks.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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