Introduction

This Skillet Sun-Dried Tomato Dip is a flavorful and creamy appetizer perfect for entertaining or a cozy snack. Combining tangy sun-dried tomatoes, roasted red peppers, and a blend of cheeses, it comes together quickly and tastes irresistible. Serve it warm with toasted baguette, crackers, or pita chips for a crowd-pleasing treat.

A white skillet filled with a creamy dip that has a thick texture with visible chunks of red and green, likely peppers and herbs mixed throughout. The dip is generously sprinkled with small green parsley pieces on top, adding a fresh touch. The skillet rests on a wooden surface next to a blue cloth and a white marbled background, with a white plate holding a few slices of toasted bread showing a golden-brown crust and airy inside. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup sun-dried tomatoes in oil, chopped, plus 2 teaspoons reserved oil, divided
1 large shallot, finely chopped (about 1/3 cup)
¼ cup dry white wine
1 (12 ounce) jar roasted red peppers, drained and chopped
¾ cup sour cream
⅔ cup reduced-fat cream cheese, softened
2 tablespoons grated Parmesan cheese
1 teaspoon grated garlic
1 teaspoon hot sauce
¼ cup finely chopped fresh flat-leaf parsley
Toasted sliced baguette, crackers and/or pita chips for serving

Instructions

Step 1: Heat the 2 teaspoons of reserved sun-dried tomato oil in a small skillet over medium heat. Add the chopped shallot and cook, stirring often, until softened, about 3 minutes.
Step 2: Add the chopped sun-dried tomatoes and cook, stirring constantly, until they begin to soften, about 1 minute.
Step 3: Pour in the dry white wine and cook, stirring frequently, until it has nearly evaporated, approximately 2 to 3 minutes.
Step 4: Stir in the chopped roasted red peppers, sour cream, softened cream cheese, grated Parmesan, grated garlic, hot sauce, and 3 tablespoons of the chopped parsley.
Step 5: Reduce the heat to low and cook, stirring constantly, until the cheeses melt and the dip is smooth and heated through, about 3 to 4 minutes.
Step 6: Sprinkle the remaining 1 tablespoon of parsley over the dip and serve warm with toasted baguette slices, crackers, or pita chips.

Tips & Variations

For a creamier texture, use full-fat cream cheese instead of reduced-fat.
Add a pinch of smoked paprika or a dash of cayenne pepper for an extra smoky or spicy kick.
Use fresh garlic instead of grated for a more robust flavor.
Try mixing in chopped kalamata olives or artichoke hearts for a Mediterranean twist.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, until warmed through to maintain a smooth consistency. Avoid microwaving directly to prevent the dip from separating.

How to Serve

The image shows a white skillet filled with a creamy dip that has a thick texture, mixed with visible pieces of red bell peppers, finely chopped herbs, and small bits of what looks like sun-dried tomatoes or onions. The surface of the dip is uneven and swirled, topped with scattered green parsley or cilantro leaves for garnish. Next to the skillet, there is a white plate with several slices of toasted bread that are golden brown and crispy on the edges. The skillet and plate are set on a wooden board, with a blue cloth partially visible underneath. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip up to a day in advance and refrigerate it. When ready to serve, warm it gently on the stovetop, stirring well to restore its creamy texture.

What can I use if I don’t have white wine?

You can substitute the dry white wine with an equal amount of chicken or vegetable broth, or even water with a splash of lemon juice for a similar tang.