Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup sun-dried tomatoes packed in oil, drained
- 3 cloves fresh garlic, minced
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh basil leaves, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Place the softened cream cheese, drained sun-dried tomatoes, minced garlic, olive oil, salt, and pepper into the bowl of a food processor.
- Step 2: Pulse the mixture 5-7 times, then scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated.
- Step 3: Process the ingredients continuously for 30 to 60 seconds, or until the dip reaches a smooth and creamy consistency with very fine bits of tomato remaining.
- Step 4: Transfer the dip from the food processor to a small serving bowl. Stir in the chopped fresh basil and the grated Parmesan cheese until evenly distributed.
- Step 5: Taste the dip and adjust seasoning if necessary, adding more salt or pepper to your preference. Cover the dip and refrigerate for at least 1 hour before serving to allow the flavors to fully meld.
Notes
- Store leftover dip tightly covered in the refrigerator for up to 4 days; stir well before serving again as the olive oil may separate slightly when cold.
- If the dip is too firm directly from the fridge, allow it to sit at room temperature for 15 minutes before serving to ensure optimal spreadability and flavor release.
- For a perfect presentation, serve this vibrant dip alongside crunchy pita chips, slices of toasted baguette, or use it as a flavorful spread inside a grilled chicken wrap.
- Achieve the best texture by resisting the urge to over-process; stop the food processor when the dip is smooth but still retains those small, appealing flecks of bright red tomato.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American