Sun-dried Tomato Spread or Dip

10 Servings
10 min

I never seem to get tired of eating sun-dried tomatoes, and lately I’ve been craving bagels and cream cheese. So I thought I’d try making a Sun-Dried Tomato Spread. It turned out to be a very savory cream cheese spread with chives, basil, garlic, and some finely shredded Parmesan cheese sprinkled in…yum! It’s a nice, thick spread for bagels and you can also use it as a veggie dip—if you want the consistency to be thinner for a dip, just add a little more plain Greek yogurt to the recipe.

This spread tastes great on Asiago Cheese bagels, and it’s also really good on Everything bagels! It makes a great item for breakfast or brunch...or even lunch, served with a salad@

Sun-dried Tomato Spread or Dip
Recipe details
  • 10  Servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 1 (8-ounce) block of cream cheese—regular or light
  • 1/4 cup mayonnaise, regular or light
  • 1/2 cup plain Greek yogurt (use 3/4 to 1 cup if you want to make a thinner dip)
  • 3/4 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup finely shredded Parmesan cheese
  • 2 Tablespoons finely chopped fresh chives (or substitute green onion stems)
  • 2 Tablespoons finely chopped fresh basil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: additional finely chopped chives or green onions for garnish

In a medium bowl, blend softened cream cheese with mayonnaise and plain Greek yogurt.
Add the chopped sun-dried tomatoes and Parmesan cheese, blending well.
Add in the chives, basil, garlic, salt, and pepper, blending all ingredients well.
Scoop mixture into a serving bowl and garnish with chopped chives or green onions. Spread on bagels or serve with fresh veggies and/or crackers.
NancyC |
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