Sun Dried Tomato Cream Cheese Recipe
Introduction
If you’re looking to elevate your bagels, crackers, or sandwiches, this sun dried tomato cream cheese spread is the perfect solution. It’s bursting with savory flavor, quick to make, and a wallet-friendly alternative to store-bought versions. Whether for breakfast or entertaining guests, this spread adds a delicious twist to your everyday favorites.
Ingredients
- 5 whole sun-dried tomato pieces
- 10 fresh basil leaves
- 1 clove garlic, crushed
- 1 batch whipped cream cheese
Instructions
- Step 1: Finely dice the sun-dried tomato pieces and fresh basil leaves using a sharp knife. Transfer the chopped ingredients to a bowl to ensure even distribution throughout the spread.
- Step 2: Add the crushed garlic and whipped cream cheese to the bowl with the chopped tomatoes and basil. Stir thoroughly with a spatula or wooden spoon until the mixture is smooth and evenly combined. Let the spread sit for a few minutes to allow the flavors to meld.
- Step 3: Serve immediately on your favorite bread or crackers. Alternatively, cover and refrigerate the spread in an airtight container for up to 5 days. For best flavor, let it come to room temperature before serving.
Tips & Variations
- Use oil-packed sun-dried tomatoes for a softer texture or dry-packed ones soaked in warm water for a more concentrated flavor.
- Substitute fresh basil with fresh oregano, thyme, or parsley if preferred. Use about 1 teaspoon dried basil if fresh isn’t available.
- If fresh garlic is not on hand, replace with ¼ teaspoon garlic powder or a small minced shallot for a milder taste.
- Allow cream cheese to come to room temperature before mixing for a smoother spread.
- For a finer texture, briefly pulse the tomatoes and basil in a food processor before combining with cream cheese.
Storage
Store the sun dried tomato cream cheese in an airtight container in the refrigerator for up to one week. The flavors improve if left to rest for a day or two. Before serving, let it sit at room temperature for about 15-20 minutes to soften, or stir gently if you need to serve it sooner.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dry-packed sun-dried tomatoes instead of oil-packed?
Yes, you can. Just soak dry-packed tomatoes in warm water for 10-15 minutes and pat them dry before using to avoid extra moisture and ensure a better texture.
What can I serve with sun dried tomato cream cheese?
This spread pairs wonderfully with toasted bagels, water crackers, pita chips, or as a sandwich spread with fresh greens and sliced turkey. It also makes a great appetizer served with baguette slices, cherry tomatoes, and olives.
Print
Sun Dried Tomato Cream Cheese Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This sun dried tomato cream cheese is a flavorful, easy-to-make spread perfect for jazzing up bagels, crackers, sandwiches, or vegetable dips. Made with just four simple ingredients—sun-dried tomatoes, fresh basil, garlic, and whipped cream cheese—it’s a delicious and cost-effective alternative to store-bought flavored cream cheeses. Ready in minutes, this spread offers a vibrant combination of tangy, savory, and herbaceous notes that will elevate any snack or appetizer.
Ingredients
Ingredients
- 5 whole sun-dried tomato pieces (oil-packed or dry-packed, rehydrated if dry)
- 10 fresh basil leaves
- 1 clove garlic, crushed
- 1 batch whipped cream cheese (about 8 ounces)
Instructions
- Chop the Sun-Dried Tomatoes and Basil: Finely dice the 5 sun-dried tomato pieces and 10 fresh basil leaves using a sharp knife. Transfer the chopped ingredients to a bowl to help them distribute evenly throughout the spread for maximum flavor in every bite.
- Combine Ingredients to Make the Spread: Add the chopped sun-dried tomatoes and basil to a medium bowl. Add the crushed garlic clove and the whipped cream cheese. Stir thoroughly with a spatula or wooden spoon until everything is evenly combined and the mixture is smooth. Let the spread sit for a few minutes to meld the flavors.
- Serve or Store the Spread: Serve immediately with bread, bagels, crackers, or vegetables. Alternatively, cover and refrigerate the spread in an airtight container for up to 5-7 days. For best flavor and spreadability, let it sit at room temperature for 15-20 minutes before serving if stored in the fridge.
Notes
- Use either oil-packed or dry-packed sun-dried tomatoes; if using dry-packed, rehydrate in warm water for 10-15 minutes and pat dry before chopping.
- Drain oil-packed tomatoes well to avoid an overly oily spread.
- Finely crush or mince the garlic to not overpower the spread with large chunks.
- Allow cream cheese to come to room temperature before mixing for smoothest texture.
- For a smoother consistency, pulse sun-dried tomatoes and basil briefly in a food processor before combining.
- Substitute roasted red peppers or oven-roasted fresh tomatoes if sun-dried tomatoes are unavailable.
- Fresh herbs are preferred, but dried basil (about 1 teaspoon) or other fresh herbs like oregano, thyme, or parsley can be used as alternatives.
- Regular cream cheese can be used instead of whipped cream cheese, but soften before mixing.
- Refrigerate in an airtight container and consume within one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
Keywords: sun dried tomato cream cheese, cream cheese spread, easy appetizer, bagel spread, savory cream cheese, party dip, quick snack, flavored cream cheese
