Comida Kraft
Recipe Box

Sun-Dried Tomato & Garlic Dip

Sun-Dried Tomato & Garlic Dip is rated 4.328 out of 5 by 250.
Prep Time
10
min.
Total Time
10
min.
Servings

16 servings, 2 Tbsp. each

This creamy dip features big flavors that will have your guests guessing the magic ingredients. Go ahead and share—this one's too good to keep to yourself.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Mix ingredients until blended.

Serving Suggestion

Serve with assorted cut-up fresh vegetables, pita chips and/or your favorite crackers.

Make Ahead

This delicious dip can be made in advance. Refrigerate up to 24 hours before serving. The longer you leave this dip in the refrigerator, the better the flavor.

Servings

  • 16 servings, 2 Tbsp. each

Nutritional Information

Serving Size 16 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 60
Total fat 6g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 115mg
Carbohydrate 3g
Dietary fiber 0g
Sugars 1g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Family and friends loved it! Family and friends loved it!I used cream cheese with chive & onion, didn't have fresh chives, also mayonnaise as other reviewer. I added grated Parmesan, dash of Cayenne, tablespoon of Ranch & Caesar dressings, sometimes add mushrooms in garlic &/or smoked minced garlic for family favorite flavors. It is excellent, a favorite.
Date published: 2009-10-22
Rated 4 out of 5 by from The first time I made this recipe, my daughter from way-far-away Down-South announced that she... The first time I made this recipe, my daughter from way-far-away Down-South announced that she didn't like sun-dried tomatoes (who knew?!!) but that it was good on the chips. (I used Triscuits.) (I used my own dried tomatoes, by the way, wood-stove dried, actually.) As for me, I didn't like the mayo taste. The next time, I used fat-free sour cream instead (wouldn't normally use totally fat-free but thought it wouldn't matter in this case,) and added chopped fresh habenaro. I loved it. Made a meal of it. I like it very much. Next time I'll try chopped cucumbers, onions, etc., whatever sounds good. While I'm at it, I'd like to thank Kraft for this fab web site. I appreciate Kraft's effort to provide good recipes for their consumers, within their own parameters. Good job. Some big food companies just don't get it.
Date published: 2006-09-25
Rated 4 out of 5 by from This was well-received at the 4th of July party I took it to. This was well-received at the 4th of July party I took it to. No one could tell there was Miracle Whip in it (everyone was guessing ingredients) and it wasn't oily at all and the tomato, chive and garlic flavors were perfect together. It is a thicker dip, best suited for crackers (maybe it should be called a "spread" instead of "dip"?). I'm using the tiny bit left over on my toasted bagel this morning.
Date published: 2010-07-05
Rated 2 out of 5 by from I really looked forward to making this dip but it wasn't all that. I really looked forward to making this dip but it wasn't all that. I mean it tasted okay but the consistency was bad. It was lumpy and slighty orange. You couldn't use potato chips with it as it was too hard, the chips would break. Most people use chips for dips, we didn't use the crackers and you would definately need them for this recipe. Didn't look like the picture at all. Not a hit.
Date published: 2008-10-27
Rated 5 out of 5 by from Here in southern Arizona we are always looking for more things to STUFF jalapenos with. Here in southern Arizona we are always looking for more things to STUFF jalapenos with. They were a big hit at a BBQ and I plan to take them to our annual BBQ at the lake for Labor Day. Take Processed whole Jalapenos( I use "HATCH" brand), slice lengthwise, deseed, rinse and lay on paper towel to absorb water, then stuff with dip. Chill until ready to serve.
Date published: 2006-08-30
Rated 4 out of 5 by from This dip was pretty good. This dip was pretty good. I made it in the morning to serve for an appetizer before dinner. The flavors melded very nicely. I was worried the tomato flavor would take over the dip, but nothing was too overpowering. All the flavors seem to just compliment each other. I will probably make this again. It's definitely a nice change to your ordinary average dips.
Date published: 2006-06-10
Rated 5 out of 5 by from Thanks, what a great dip. Thanks, what a great dip. I have made it twice, the first time I got heavy handed with the garlic, my cloves were small and I put in too many. I made it Saturday for a tailgating party on Sunday. It was great! Everyone was wanting the recipe. It is easy to make and different. I did use mayo instead of Mircle whip, since that is what I had on hand.
Date published: 2006-10-09
Rated 5 out of 5 by from My family love, love, loves this dip. My family love, love, loves this dip. It's great with veggies or crackers. Our small-selection grocery didn't have the sun-dried tomatoes, so I replaced them with Del Monte Garden Select Petite Diced-tomatoes with Basil, garlic, and oregano. Tasted great! The only problem is that it doesn't last long enough!
Date published: 2006-08-31
  • 2016-08-30T09:53CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_47, tr_203
  • loc_en_US, sid_92064, PRD, sort_relevancy
  • clientName_khcrm

K:47569v1:92064

>