Finding a simple way to jazz up your everyday bagels, crackers, or sandwiches can feel impossible when you’re stuck in the same old routine. After all, plain cream cheese gets boring after a while, and store-bought flavored versions are often packed with ingredients you can’t even pronounce, plus they come with a hefty price tag that makes your wallet cry.
Luckily, this sun dried tomato cream cheese hits all the right notes: it’s packed with flavor yet easy to make, costs a fraction of what you’d pay at the store, and works perfectly on everything from morning toast to afternoon snacks.
Why You’ll Love This Sun Dried Tomato Cream Cheese
- Ready in minutes – This flavorful spread comes together in just 10-15 minutes, making it perfect for last-minute appetizers or when guests drop by unexpectedly.
- Simple ingredients – With just four basic ingredients, you probably have everything you need to make this tasty spread right in your kitchen.
- Packed with flavor – The combination of tangy sun-dried tomatoes, fresh basil, and garlic creates a rich, savory spread that tastes way more fancy than the effort required.
- Great for entertaining – This cream cheese spread works perfectly on bagels, crackers, or as a dip for vegetables, making it a crowd-pleasing addition to any gathering.
What Kind of Sun-Dried Tomatoes Should I Use?
You can use either oil-packed or dry-packed sun-dried tomatoes for this cream cheese recipe, though each will give you slightly different results. Oil-packed tomatoes are softer and blend more easily, while dry-packed ones have a more concentrated flavor but will need to be rehydrated first by soaking them in warm water for about 10 minutes. If you’re using the dry-packed variety, make sure to pat them completely dry after soaking to avoid adding extra moisture to your cream cheese. Either way, look for tomatoes that are pliable and deep red in color, avoiding any that seem overly tough or have dark spots.
Options for Substitutions
This simple cream cheese spread is easy to customize with a few smart swaps:
- Sun-dried tomatoes: If you don’t have sun-dried tomatoes, try using roasted red peppers or even finely chopped regular tomatoes that you’ve roasted in the oven for 20 minutes to concentrate their flavor.
- Fresh basil: Fresh herbs are best here, but you can substitute with fresh oregano, thyme, or even parsley. If you only have dried basil, use about 1 teaspoon instead of the fresh leaves.
- Whipped cream cheese: Regular cream cheese works perfectly fine – just let it come to room temperature first so it mixes easily. You can also use Greek yogurt cream cheese for a lighter option.
- Garlic clove: No fresh garlic? Use ¼ teaspoon of garlic powder instead, or try a small minced shallot for a milder flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when making sun-dried tomato cream cheese is using oil-packed sun-dried tomatoes straight from the jar without draining them properly, which can make your spread too oily and messy.
If you’re using dry-packed sun-dried tomatoes instead, make sure to rehydrate them in warm water for 10-15 minutes first, then pat them completely dry before chopping – otherwise they’ll be tough and chewy in your finished spread.
Don’t skip crushing or mincing the garlic clove finely, as large chunks can overpower the other flavors and create an unpleasant bite.
For the smoothest texture, let your cream cheese come to room temperature before mixing, and consider pulsing the sun-dried tomatoes and basil in a food processor for a few seconds if you want a more uniform consistency rather than chunky pieces.
What to Serve With Sun Dried Tomato Cream Cheese?
This flavorful cream cheese spread is perfect on toasted bagels for breakfast or as an afternoon snack with some everything seasoning sprinkled on top. I love spreading it on crackers like water crackers or pita chips when I’m putting together a quick appetizer board with some olives and fresh vegetables. It also makes a great sandwich spread – try it on sourdough bread with fresh spinach and sliced turkey for lunch. For a simple party appetizer, serve it alongside sliced baguette rounds, cherry tomatoes, and maybe some prosciutto for people to create their own little bites.
Storage Instructions
Refrigerate: This sun dried tomato cream cheese keeps beautifully in the fridge for up to a week when stored in an airtight container. I actually think it tastes even better after sitting for a day or two because all those flavors really get to mingle together.
Make Ahead: This is one of those recipes that’s perfect for making ahead of time. You can whip it up 2-3 days before you need it, and it’ll be ready to go for your next bagel breakfast or party spread. Just give it a quick stir before serving if it looks a bit separated.
Serve: Let the cream cheese sit at room temperature for about 15-20 minutes before serving to make it nice and spreadable. If you’re in a hurry, you can give it a gentle stir to soften it up a bit faster.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-700
- Protein: 10-14 g
- Fat: 45-55 g
- Carbohydrates: 10-18 g
Ingredients
- 5 whole sun-dried tomato pieces
- 10 fresh basil leaves
- 1 clove garlic, crushed
- 1 batch whipped cream cheese
Step 1: Chop the Sun-Dried Tomatoes and Basil
- 5 whole sun-dried tomato pieces
- 10 fresh basil leaves
Finely dice the sun-dried tomato pieces and fresh basil leaves using a sharp knife.
Transfer the chopped ingredients to a bowl.
This helps them distribute evenly throughout the spread for maximum flavor in every bite.
Step 2: Combine Ingredients to Make the Spread
- chopped sun-dried tomatoes from Step 1
- chopped basil leaves from Step 1
- 1 clove garlic, crushed
- 1 batch whipped cream cheese
Add the chopped sun-dried tomatoes and basil from Step 1 to a medium bowl.
Add the crushed garlic and the whipped cream cheese.
Stir thoroughly with a spatula or wooden spoon until everything is evenly combined and the mixture is smooth.
I like to let the spread sit for a few minutes to let the flavors meld before serving.
Step 3: Serve or Store the Spread
Serve the sun-dried tomato and basil cream cheese spread immediately with your favorite bread or crackers, or cover and refrigerate it in an airtight container for up to 5 days.
For the best taste, I recommend letting it come to room temperature before serving if stored in the fridge.
Mouthwatering Sun Dried Tomato Cream Cheese
Ingredients
- 5 whole sun-dried tomato pieces
- 10 fresh basil leaves
- 1 clove garlic, crushed
- 1 batch whipped cream cheese
Instructions
- Finely dice the sun-dried tomato pieces and fresh basil leaves using a sharp knife. Transfer the chopped ingredients to a bowl. This helps them distribute evenly throughout the spread for maximum flavor in every bite.
- Add the chopped sun-dried tomatoes and basil from Step 1 to a medium bowl. Add the crushed garlic and the whipped cream cheese. Stir thoroughly with a spatula or wooden spoon until everything is evenly combined and the mixture is smooth. I like to let the spread sit for a few minutes to let the flavors meld before serving.
- Serve the sun-dried tomato and basil cream cheese spread immediately with your favorite bread or crackers, or cover and refrigerate it in an airtight container for up to 5 days. For the best taste, I recommend letting it come to room temperature before serving if stored in the fridge.
