Mouthwatering Sun Dried Tomato Dipping Sauce

Here is my favorite sun dried tomato dipping sauce recipe, with rich sun dried tomatoes, garlic, herbs, and a creamy base that comes together in just minutes.

This dipping sauce is what I make whenever we have people over for appetizers. I always keep the ingredients on hand because it pairs perfectly with crusty bread, crackers, or fresh vegetables. It’s one of those simple recipes that makes you look like you spent way more time in the kitchen than you actually did.

What Kind of Sun Dried Tomatoes Should I Use?

For this dipping sauce, you’ll want to use dried sun dried tomatoes rather than the ones packed in oil. The dry-packed variety gives you more control over the flavor and texture since they’ll rehydrate as the sauce cooks. You can find them in most grocery stores either in the produce section or with the other dried goods. If you can only find the oil-packed kind, just drain and rinse them well before using, though the dry ones will give you a more concentrated tomato flavor. Look for sun dried tomatoes that are still pliable rather than completely brittle – they should have a deep red color and smell rich and tomatoey.

Options for Substitutions

This sauce is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Sun dried tomatoes: If you only have oil-packed sun dried tomatoes, that’s fine – just drain them well and reduce the olive oil in the recipe by half. You can also use regular dried tomatoes or even roasted red peppers for a different flavor.
• Canned tomato sauce: Tomato puree works great here, or you can use crushed tomatoes if you don’t mind a chunkier texture. Marinara sauce will work too, but taste and adjust the seasonings since it’s already seasoned.
• Dried herbs: Fresh herbs are always welcome! Use 3 teaspoons of fresh basil and oregano instead of the dried versions. Add them at the end of cooking to keep their bright flavor.
• Onion and garlic powder: You can swap these for fresh – use 1 small minced onion and 2 cloves of minced garlic. Just sauté them in the olive oil before adding the other ingredients.
• Parmesan cheese: Romano or Pecorino cheese work well as substitutes, or you can leave it out entirely for a dairy-free version.
• Red chili flakes: A pinch of cayenne pepper or a few drops of hot sauce can replace the chili flakes if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sun dried tomato dipping sauce is not properly rehydrating the dried tomatoes, which can leave you with tough, chewy bits that ruin the smooth texture – soak them in hot water for at least 15-20 minutes until they’re soft before blending.

Another common error is adding the parmesan cheese while the sauce is still hot, which can cause it to clump and create an uneven texture, so let the sauce cool slightly before stirring in the cheese.

Don’t skip chopping or blending the rehydrated sun dried tomatoes well enough, as large pieces can make the sauce chunky when you want it smooth, and be careful not to over-salt since both the sun dried tomatoes and parmesan already add saltiness to the mix.

For the best flavor, let the sauce simmer on low heat for 10-15 minutes to allow all the herbs and spices to meld together properly.

What to Serve With Sun Dried Tomato Dipping Sauce?

This rich and flavorful dipping sauce is perfect with warm, crusty bread like focaccia or a fresh baguette that you can tear into chunks for easy dipping. It also works great as a sauce for mozzarella sticks, fried ravioli, or crispy chicken tenders when you want something a bit more substantial. I love serving it alongside a cheese and charcuterie board where it pairs beautifully with crackers, fresh vegetables like bell peppers and cherry tomatoes, and cured meats. You can even use it as a pasta sauce by tossing it with cooked penne or rigatoni and adding some extra parmesan on top.

Storage Instructions

Refrigerate: This sun dried tomato dipping sauce keeps really well in the fridge! Transfer it to an airtight container and it’ll stay fresh for up to a week. The flavors actually get better after a day or two, so don’t be surprised if it tastes even more amazing the next time you use it.

Freeze: You can definitely freeze this sauce for longer storage – just pour it into freezer-safe containers or ice cube trays for easy portioning. It’ll keep in the freezer for up to 3 months, which is perfect when you want to make a big batch ahead of time.

Warm Up: To use your chilled or frozen sauce, just warm it gently on the stovetop over low heat, stirring occasionally. If it seems a bit thick after storing, you can thin it out with a splash of water or extra tomato sauce until it reaches your preferred consistency.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 10-12 g
• Fat: 22-25 g
• Carbohydrates: 28-34 g

Ingredients

For the sauce:

• 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/2 tsp salt
• 1 tsp dried basil leaves
• 1.5 cups canned tomato sauce (I use San Marzano)
• 2 tbsp extra-virgin olive oil (for rich, fruity flavor)
• 3 oz dried sun-dried tomatoes (oil-packed or rehydrated)
• 1 tsp dried oregano (freshly dried preferred)
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1 tsp onion powder
• 1 tbsp chopped fresh parsley (finely minced)
• 1/4 tsp crushed red pepper flakes (adjust to taste)

For the garnish:

• 1 tbsp chopped fresh parsley

Step 1: Prepare the Base Ingredients and Blend

• 3 oz dried sun-dried tomatoes
• 1.5 cups canned tomato sauce
• 2 tbsp extra-virgin olive oil
• 1 tsp dried basil leaves
• 1 tsp dried oregano
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes

Add the sun-dried tomatoes, canned tomato sauce, extra-virgin olive oil, dried basil, dried oregano, onion powder, garlic powder, black pepper, salt, and crushed red pepper flakes to a food processor.

Blend until you reach your desired consistency—I prefer a slightly chunky texture with some visible tomato pieces, as it gives the sauce more character and better texture for dipping, but you can blend it completely smooth if you prefer a silkier sauce.

The key is to pulse rather than continuously blend to maintain some texture.

Step 2: Transfer and Finish with Cheese and Herbs

• blended tomato mixture from Step 1
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Transfer the blended mixture from the food processor into a serving bowl.

Stir in the freshly grated Parmesan cheese, which adds a nutty depth and richness to the sauce.

Taste the sauce and adjust the seasoning as needed—I often add a touch more salt or a pinch of extra red pepper flakes depending on the intensity of the sun-dried tomatoes I’m using.

Top with the remaining fresh parsley for a pop of color and brightness, which balances the rich, concentrated tomato flavors.