Creamy Sun-Dried Tomato & Herb Spread
Prep Time: 5 minutes
Total Time: 10-15 minutes
Servings: 6
This sun-dried tomato mascarpone dip is ready in 10-15 minutes and adds new flavors to any party table! This dip is one of those recipes that tastes way more complex than the effort it takes to make it. It’s ultra creamy and smooth from the mascarpone, with a rich, almost buttery texture that melts on your tongue. The sun-dried tomatoes bring that deep, slightly sweet, and tangy punch, while the garlic, herbs, and parmesan layer in a savory, umami-packed bite. A little lemon juice and red wine vinegar keep everything balanced, so it doesn’t feel too heavy. It’s the kind of dip that feels indulgent but still fresh!
By: Elise Jesse
Ingredients
-One 8 oz package of mascarpone
-7 ounces sun-dried tomatoes, divided
-1/2 cup parmesan cheese, shredded (plus more for garnish)
-1/2 tablespoon red wine vinegar
-1/2 tablespoon fresh oregano
-2 tablespoons fresh basil, plus more for garnish
-2 cloves garlic
-salt to taste, start with 1 tsp, increase from there
-1 tsp Italian seasoning
-Juice from ¼ lemon
Directions
Add mascarpone and ¾ of a 7-ounce jar of sun-dried tomatoes to your food processor and blend until well combined.
Add parmesan, red wine vinegar, oregano, basil, garlic, salt, lemon juice, and Italian seasoning. Blend until well combined.
Taste and make sure the salt level is where you want it. If the flavors don’t pop, add salt little by little until they do.
Place dip into a bowl or use the piping bag method for a scalloped design and garnish with reserved sundried tomato oil, SD tomatoes, parmesan, and fresh basil. Serve with pita chips or fresh pita.
If you’re making this ahead of time, pull the dip out of the fridge 15 minutes before serving. Enjoy!
