Tomato Basil Dip

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Roasted tomatoes, sun dried tomatoes and basil are combined with sour cream in this vegetarian, flavorful, creamy tomato basil dip recipe!

Sun Dried Tomato Basil Dip

We’re right in the middle of football season, which is the perfect time of the year to serve up a delicious new dip recipe!

Tomato Basil Dip Recipe

This dip combines both sun dried tomatoes and roasted tomatoes with garlic and basil for a creamy, flavorful dip perfect for your next game day party!

Tomato Basil Dip Ingredients

Tomato Basil Dip Ingredients

  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • ½ cup basil (divided)
  • 2 cups sour cream
  • ¼ cup parmesan cheese
  • ¼ cup sun dried tomatoes

Tomato Basil Dip Instructions

Preheat the oven to 400°F.

Place the tomatoes and garlic on a baking sheet covered with foil.  Drizzle with the olive oil and balsamic vinegar, then top with the black pepper and ¼ cup fresh basil.

Roasting Cherry Tomatoes

Place into the oven for 25 minutes.

Roasted Tomato Dip Recipe

Place the sour cream in a food processor. Add the roasted tomatoes, garlic and basil.

Tomato Basil Dip Recipe

Puree for 30 seconds, then add the sun dried tomatoes, parmesan cheese and remaining basil.

Sun Dried Tomato Basil Dip Recipe

Mix well. Place in the refrigerator for 30 minutes then serve.

Sun Dried Tomato Basil Dip

I served mine with Garlic Parmesan Pretzel Crisps, which were so perfect with this dip!

Tomato Basil Dip Recipe

Sun Dried Tomato Basil Dip
5 from 1 vote
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Tomato Basil Dip

Roasted tomatoes, sun dried tomatoes and basil are combined with sour cream in this vegetarian, flavorful, creamy tomato basil dip recipe!

Course Appetizer, Snack
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 cups dip
Calories 379 kcal
Author Whitney Bond

Ingredients

  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • ½ cup basil divided
  • 2 cups sour cream
  • ¼ cup parmesan cheese
  • ¼ cup sun dried tomatoes

Instructions

  1. Preheat the oven to 400°F.

  2. Place the tomatoes and garlic on a baking sheet covered with foil.

  3. Drizzle with the olive oil and balsamic vinegar, then top with the black pepper and ¼ cup fresh basil.

  4. Place into the oven for 25 minutes.
  5. Place the sour cream in a food processor.
  6. Add the roasted tomatoes, garlic and basil.
  7. Puree for 30 seconds, then add the sun dried tomatoes, parmesan cheese and remaining basil.
  8. Mix well.
  9. Place in the refrigerator for 30 minutes then serve.