Can I make this dip ahead of time?

Yes, preparing this dish a day in advance actually improves the flavor as the garlic and sun-dried tomatoes infuse into the creamy base. Simply store it in an airtight container in the refrigerator and add your fresh garnishes right before serving.

How do I make this recipe vegan and dairy-free?

You can easily adapt this recipe by substituting dairy cream cheese with a high-quality plant-based brand made from almonds, cashews, or coconut oil. Ensure your sun-dried tomatoes are packed in olive oil rather than vinegar or heavy brine for the best rich flavor.

What are the best dippers for a savory sun-dried tomato spread?

Sturdy crackers, toasted pita triangles, pretzel crisps, and fresh crudités such as celery sticks, bell pepper slices, and endive leaves all work exceptionally well with this bold, Mediterranean-inspired flavor profile.

Vegetarian Charcuterie Dip With Sun-Dried Tomatoes

Name: Vegetarian Charcuterie Dip With Sun-Dried Tomatoes
Prep time: PT-498203H18M6S
Cook time: PT-498203H18M6S
Total time: PT-498203H18M6S
Cuisine: Mediterranean
Ingredients: 1 cup sun-dried tomatoes (rehydrated and chopped); 8 oz cream cheese or plant-based cream cheese alternative; 1/2 cup sour cream or dairy-free yogurt; 2 cloves garlic, minced; 1 tsp fresh basil, chopped; 1 tsp fresh oregano, chopped; 1/4 cup extra virgin olive oil; Salt and black pepper to taste; Artisan crackers, fresh vegetables, and toasted baguette slices for serving

Ingredients

Scale

1 cup sun-dried tomatoes (rehydrated and chopped)
8 oz cream cheese or plant-based cream cheese alternative
1/2 cup sour cream or dairy-free yogurt
2 cloves garlic, minced
1 tsp fresh basil, chopped
1 tsp fresh oregano, chopped
1/4 cup extra virgin olive oil
Salt and black pepper to taste
Artisan crackers, fresh vegetables, and toasted baguette slices for serving

Instructions

Step 1: Prep Tomatoes – Rehydrate the sun-dried tomatoes if dry, then finely chop them.
Step 2: Mix Base – In a medium bowl, beat the cream cheese and sour cream until smooth and creamy.
Step 3: Combine Flavors – Fold in the minced garlic, chopped basil, oregano, and the chopped sun-dried tomatoes.
Step 4: Season – Add salt and black pepper to taste, stirring well to incorporate all ingredients evenly.
Step 5: Chill – Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.
Step 6: Garnish – Drizzle extra virgin olive oil over the top and garnish with a few extra herbs and sun-dried tomato pieces.
Step 7: Serve – Serve chilled or at room temperature with crackers, fresh veggies, and baguette slices.

Notes

For an extra layer of flavor, try topping the dip with toasted pine nuts or a sprinkle of vegan parmesan cheese before serving.

Author: Mike
Prep Time: PT15M
Cook Time: PT0M
Category: Appetizer
Method: No-Bake
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1/6 of recipe
Calories: 210 kcal
Sugar: 4 g
Sodium: 280 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 20 mg

Keywords: vegetarian charcuterie dip, sun-dried tomato dip, grazing board centerpiece, plant-based appetizer