Roasted cherry tomatoes, sun-dried tomatoes and fresh basil blended into sour cream make a creamy, flavorful vegetarian dip — perfect for parties and game day.

Tomato Basil Dip

This easy-to-make tomato basil dip combines the bright sweetness of roasted cherry tomatoes with the concentrated umami of sun-dried tomatoes and the fresh aroma of basil. A base of sour cream keeps the texture silky and scoopable, making this dip a crowd-pleaser for game day, potlucks, or simple snacking.

Ingredients

2 cups cherry tomatoes
4 cloves garlic
3 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp black pepper
½ cup fresh basil, divided
2 cups sour cream
¼ cup grated Parmesan cheese
¼ cup sun-dried tomatoes (packed or dry—see notes)

Instructions

Preheat the oven to 400°F (200°C).
Place the cherry tomatoes and whole garlic cloves on a foil-lined baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with black pepper and add ¼ cup of the chopped fresh basil.
Roast in the preheated oven for about 25 minutes, until the tomatoes are softened and slightly blistered.
Transfer the sour cream to a food processor. Add the roasted tomatoes (including the softened garlic) and the basil from the baking sheet.
Pulse or puree for about 30 seconds until mostly smooth.
Add the sun-dried tomatoes, Parmesan cheese and the remaining basil; blend briefly to combine. Taste and adjust seasoning if needed.
Chill the dip in the refrigerator for 30 minutes to let the flavors meld, then serve.

Serving Suggestions

This tomato basil dip pairs wonderfully with crackers, toasted bread slices, pita chips, fresh vegetables, or sturdy pretzels. In the original serving, Garlic Parmesan Pretzel Crisps were used and proved to be an excellent match—the salty crunch balances the creamy, tangy dip.

Tips & Variations

If using dry-packed sun-dried tomatoes, soak them in warm water for 10 minutes to rehydrate before chopping; if packed in oil, drain and chop.
For a lighter version, substitute part of the sour cream with plain Greek yogurt.
Add a pinch of red pepper flakes for gentle heat, or a squeeze of lemon juice to brighten the flavors.
To make the dip ahead, prepare and refrigerate up to 24 hours in advance; give it a good stir before serving. Fresh basil can be added just before serving to preserve its bright flavor.
For a smoother dip, process longer. For a chunkier texture, pulse just a few times.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir before serving. Because this dip contains fresh dairy and tomatoes, avoid leaving it out at room temperature for extended periods.

Nutrition Facts (approximate per serving)

The following nutrition values reflect the original recipe calculations. Values are approximate and depend on exact ingredients and portion sizes:

Serving: 6 servings
Calories: 379 kcal
Carbohydrates: 12 g
Protein: 6 g
Fat: 35 g
Saturated Fat: 15 g
Cholesterol: 64 mg
Sodium: 219 mg
Potassium: 581 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 1350 mg (approx.)
Vitamin C: 22.2 mg
Calcium: 227 mg
Iron: 1.6 mg

About this Recipe

This straightforward, vegetarian-friendly dip highlights the natural sweetness of roasted tomatoes and the savory depth of sun-dried tomatoes, balanced by tangy sour cream and nutty Parmesan. It takes just a few minutes of active prep and is an easy crowd-pleaser for gatherings.

Author: Whitney Bond