Skillet Sun Dried Tomato Dip garnished with Parsley and served with crackers inside the Green Pan by Perco
September 21, 2022

Skillet Sun Dried Tomato Dip

Skillet Sun Dried Tomato Dip

This skillet sun-dried tomato dip is creamy, but also gets a hit of sweetness from roasted bell peppers to complement the sun-dried tomatoes. It's cooked and served all in the same skillet, cutting down on dishes. A Perfect dish to snack on while watching the game! Serve it with crackers, toasted bread or fresh-cut veggies. All you need for this dish is The Pan and The Spoon to stir.

Servings: 12

Total Time: 25 minutes. 5 minutes to prepare, 20 minutes to cook.

 

What you’ll need to make Skillet Sun Dried Tomato Dip: 

  • ½ cup sun-dried tomatoes in oil, chopped, plus 2 teaspoons reserved oil, divided
  • 1 large shallot, finely chopped (about 1/3 cup)
  • ¼ cup dry white wine
  • 1 (12 ounces) jar of roasted red peppers, drained and chopped
  • ¾ cup sour cream
  • ⅔ cup reduced-fat cream cheese, softened
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated garlic 
  • 1 teaspoon hot sauce 
  • ¼ cup finely chopped fresh flat-leaf parsley 
  • Toasted sliced baguette, crackers and/or pita chips for serving 

How to prepare Skillet Sun Dried Tomato Dip:

  1. Heat reserved tomato oil in a small skillet over medium heat. Add shallot; cook, stirring often, until softened, about 3 minutes. 

  2. Add sun-dried tomatoes; cook, stirring constantly, until starting to soften, about 1 minute. Add wine; cook, stirring often until nearly evaporated, 2 to 3 minutes. Add roasted peppers, sour cream, cream cheese, Parmesan, garlic, hot sauce and 3 tablespoons parsley. 

  3. Reduce heat to low; cook, stirring constantly until cheeses are melted and smooth and the dip is heated for 3 to 4 minutes.
     
  4. Sprinkle with the remaining 1 tablespoon parsley and serve with toasted baguette, crackers and/or pita chips, if desired.

 

 

Check out the previous Recipe of the Week: Skillet Cookies