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Sun-Dried Tomato Dip with Roasted Garlic and Kalamata Olives


Now that swimsuit season is officially over…back to the dip!  I always think of the Fall season as kick-off time for munchies.  As we huddle around our living rooms watching football games and the holidays quickly approach….it’s time to try out some new dip recipes.

I have to say this particular dip is PACKED with flavor.  Between the roasted garlic, kalamata olives and sun-dried tomatoes…this is quite the trifecta of goodness!

Overall a sweet, intense and complex flavor is what you will get here.  Make sure to try it out!


Preheat oven to 400o F.  Slice off top of garlic bulb to expose cloves.  Remove papery skin without peeling or separating cloves.  Season garlic with salt and pepper; drizzle with oil.  Wrap garlic in foil and roast 45 minutes.  Cool 10-15 minutes, then remove foil.  Squeeze garlic cloves into bowl of a food processor.  Add 3/4 cup tomatoes, cream cheese, goat cheese and sour cream; process until cheeses are blended and tomatoes are minced.  Transfer dip to a mixing bowl.


Fold in olives, and thin dip with additional oil if you like.  Season with salt and pepper to taste.  Refrigerate dip until ready to serve.  Garnish dip with chopped sun-dried tomatoes.


Enjoy with chips, bread or crudites.

Print Recipe

Sun Dried Tomato Dip with Roasted Garlic and Kalamata Olives

Recipe from: Inspired by Cuisine at Home | Serves: 4-6

Ingredients

  • 1 bulb garlic
  • salt and black pepper
  • olive oil
  • 3/4 cup chopped sun dried tomatoes packed in oil, drained
  • 4 oz cream cheese, softened
  • 4 oz goat cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup pitted and chopped kalamata olives
  • chopped sun dried tomatoes

Directions

  • Preheat oven to 400 degrees F. Slice off top of garlic bulb to expose cloves. Remove papery skin without peeling or separating cloves. Season garlic with salt and pepper; drizzle with oil. Wrap garlic in foil and roast 45 minutes. Cool 10-15 minutes, then remove foil. Squeeze garlic cloves into bowl of a food processor. Add 3/4 cup tomatoes, cream cheese, goat cheese and sour cream; process until cheeses are blended and tomatoes are minced. Transfer dip to a mixing bowl.
  • Fold in olives, and thin dip with additional oil if you like. Season with salt and pepper to taste. Refrigerate dip until ready to serve. Garnish dip with chopped sun-dried tomatoes.
  • Enjoy with chips, bread or crudites.

Comments

  4. This is beautiful. A perfect autumn appetizer. I would happily enjoy this dip on a Sunday afternoon watching football.

    I am so ready for cooler weather. I’m ready to throw open the windows and put on a sweater. It’s still in the 90’s in north Florida (ugh).

    Reply

  7. Roasted garlic, sundried tomatoes, goat cheese AND Kalamata olives = bliss for my taste buds. Only problem for me is that it is Springtime here and my hips are already overly-ample.

    At least I wouldn’t have to share this one with my cat!

    Sending care and super thanks,

    Michelle downunder in Wellington, NZ

    Reply

  11. This looks fabulous! I love sun-dried tomatoes. I make something kinda similar but it is a twist on olive tapenade that uses mostly sun-dried tomatoes instead of mostly olives (about 3 parts s-d tomatoes to 1 part Nicoise olives) with roasted garlic, kosher salt, fresh minced oregano and red hot pepper flakes and olive oil blitzed in the food processor just until the items have combined but still have some texture

    Reply

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