This sun-dried tomato dip with roasted garlic and Kalamata olives is a savory, tangy, and utterly irresistible appetizer.
Sun-Dried Tomato Dip with Roasted Garlic and Kalamata Olives
I created this sun-dried tomato dip with roasted garlic and Kalamata olives because I wanted something bold and flavorful. The sun-dried tomatoes bring a rich, slightly sweet base, and the roasted garlic adds a mellow depth that complements everything perfectly. The Kalamata olives give it that briny kick that really sets this dip apart.
What I love most is how easy it is to make while still packing so much flavor. Whether I’m serving it for a party or just enjoying it on a quiet night, it’s always a hit.
Plus, it’s super versatile. It’s delicious with crackers, fresh veggies, or even slathered on toasted bread. It’s a great way to add something unique to any spread.
Why I Love This Recipe
- The sun-dried tomatoes and roasted garlic create a savory, flavorful base that’s hard to beat.
- Kalamata olives bring a briny twist that ties everything together perfectly.
- It’s quick and easy to make, but tastes like it’s been carefully crafted for hours.
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 crudités.
More Appetizer Dip Recipes
- Easy Baked Taco Dip
- Reuben Dip
- Bacon Dip
- Sour Cream Bacon Ranch Ring Dip
- Dill Pickle Dip
- Hot Italian Dip
- Jalapeno Popper Dip
Sun Dried Tomato Dip with Roasted Garlic and Kalamata Olives
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.
Robin Sue says
Oregon has a swim suit season? I about froze in July at Cannon Beach, we did have one warm day! I have a ton of sundried tomatoes that I now know what to do with them.
Noble Pig says
That’s funny….yeah it can get pretty hot here. This summer was on the cool side though.
Lorna says
Having this for dinner tomorrow night, nothing else, just dip and chips, brilliant!
Velva says
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).
Natasha SavedByTheEggTimer says
This looks amazing!
Barbie with a T says
Yes, Yes, Yes! This will go so well with Sunday afternoon football! IF there is any leftover, it will be especially good with Monday night football. lol
Michelle in NZ says
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
Jennifer says
I love anything with kalamata olives in it. 🙂
Jenn AKA The Leftover Queen says
Looks dangerously delicious!
elra says
I can imagine the wonderful flavor that goes into this dips.
Tom says
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
Kristina spabettie says
this looks FABULOUS… I love using sun dried tomatoes and kalamatas, they both have so much flavor…
🙂
Megan says
This dip sounds incredible! Thanks for the recipe. I love goat cheese and sundried tomatoes… and of course, garlic!
Marjie says
It’s a nice, bright color. Dips are such a great snack food, except during swimsuit weather…
Blond Duck says
I wish I’d had this for my birthday grill out!
Dana says
This dip sounds so tasty and delicious. And you’re definitely right about fall being time for the munchies… the cold weather just makes me want to eat!
Chelsea says
WOW! Some of my favorite ingredients in one kick-butt dip! I would serve with some homemade lavash crackers. Now to wait for a tailgate party…