Hey there!
If you love dips that taste super fresh but feel a little fancy, this Sun-Dried Tomato Basil Cottage Cheese Dip is going to be your new go-to.
It’s so creamy and packed with flavor thanks to the sweet sun-dried tomatoes and lots of fresh basil.
I made this last summer for a family picnic, and honestly—it disappeared in minutes! The best part?
You blend everything in just a couple of minutes and it looks gorgeous on any snack table.
Perfect for when you want to wow your friends without turning on the oven.
Servings & Time
Servings: 6 as a snack/appetizer
Total Time: 10 minutes
Why I Love This Recipe
I love this dip for so many reasons:
- The cottage cheese blends up so creamy, you’d swear it was some kind of whipped cheese spread.
- The sun-dried tomatoes and basil make it taste like an Italian appetizer.
- It comes together in minutes, so it’s my secret weapon for last-minute gatherings.
- It’s packed with protein and feels super light—so you can scoop it up with veggies, pita, or chips and not feel weighed down.
- It looks so pretty! The swirls of red and green make it a showstopper for any table.
Macros Information (Per Serving, approx.):
- Calories: 85
- Protein: 9g
- Carbs: 4g
- Fat: 4g
Why This Recipe Works (Quick Science)
- Blending Cottage Cheese: Whipping cottage cheese in a blender or food processor changes its texture, making it super creamy without any added cream.
- Sun-Dried Tomato Oil: The oil from sun-dried tomatoes is full of concentrated tomato flavor, adding depth and richness to every bite.
- Fresh Basil: Fresh herbs like basil release aromatic oils when chopped, instantly boosting the dip’s flavor and giving it that classic Italian twist.
What You’ll Need
- 1 cup cottage cheese (full-fat or low-fat)
- 1/3 cup sun-dried tomatoes packed in oil, plus 2 tsp oil from the jar
- 1 small garlic clove
- 1/4 cup fresh basil leaves, packed
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp lemon juice
Tools Needed
- Food processor or high-speed blender
- Measuring cups & spoons
- Small spatula
- Knife & cutting board
- Serving bowl
Pro Tips
- For extra creaminess, use full-fat cottage cheese. It blends super smooth.
- Scrape down the food processor sides a couple of times so every bite is evenly mixed.
- Don’t skip the tomato oil! It really boosts the Italian flavor.
- Let it chill for 15-30 minutes after blending for the flavors to blend, but you can eat it right away too.
- Garnish with extra basil and a drizzle of tomato oil before serving for that wow look.
Substitutions & Variations
- No sun-dried tomatoes? Try roasted red peppers for a smoky twist.
- No basil? Fresh parsley or chives are great too.
- Add-ins: Stir in chopped olives, capers, or toasted pine nuts for extra flavor.
- Vegan: Use a dairy-free cottage cheese or blended silken tofu.
Make Ahead Tips
- Make this dip up to 2 days in advance.
- Store in an airtight container in the fridge.
- Give it a quick stir before serving to freshen it up.
How to Make Sun-Dried Tomato Basil Cottage Cheese Dip
Step 1: Prep the Ingredients
Roughly chop the sun-dried tomatoes and basil. Peel the garlic clove.
Step 2: Add Everything to the Food Processor
Add cottage cheese, chopped sun-dried tomatoes, 2 teaspoons of their oil, basil leaves, garlic, salt, pepper, and lemon juice to the food processor.
Step 3: Blend Until Creamy
Process everything for about 60–90 seconds, scraping down the sides halfway, until very smooth and creamy.
Step 4: Taste and Adjust
Taste the dip and adjust salt, pepper, or lemon juice if needed.
Step 5: Serve
Spoon the dip into a serving bowl. Swirl a little extra tomato oil on top and sprinkle with chopped basil.
Leftovers & Storage
- Store leftover dip in an airtight container in the fridge for up to 3 days.
- Give it a stir before serving again—some liquid might separate but that’s normal.
- Use leftovers as a sandwich spread, in wraps, or stirred into pasta!
Common Mistakes
- Not blending long enough: The dip should be very smooth. Stop and scrape the sides if needed.
- Using dry-packed sun-dried tomatoes: You want the ones in oil for the best flavor and texture.
- Too much garlic: A little goes a long way—raw garlic is strong!
- Skipping the lemon juice: It brightens everything up.
What to Serve With
- Crunchy baguette slices or crostini
- Sliced cucumber, carrots, and bell pepper sticks
- Crackers or pita chips
- Spread on toast or in a sandwich
- As a side for grilled chicken or fish
FAQ
Can I make this without a food processor?
Yes! Use a high-speed blender or even a stick blender, but the texture might be a bit chunkier.
Can I make it dairy-free?
Yes! Use a plant-based cottage cheese or soft silken tofu for a similar creamy dip.
How long does this last?
It stays good in the fridge for up to 3 days. Just stir before serving.
Can I use dried basil?
Fresh basil is best, but you can use 1 tablespoon dried in a pinch—just know the flavor won’t be quite as fresh.
Ready to Dip In?
Give this Sun-Dried Tomato Basil Cottage Cheese Dip a try and let me know how it went for you! I love seeing your creations and answering your questions, so leave a comment below and tell me how you served it—or if you came up with your own twist. Happy snacking!