Sun-Dried Tomato & Vino Dip

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  • Prep 10 m
  • Cook 10 m
  • Total 20 m
Servings: 8



  1. 1. In a pan set over medium-high heat, warm oil. Add tomatoes and sun-dried tomatoes, and sauté for 2 to 3 minutes, until fresh tomatoes start to release some of their juices. Add white wine, bring to a boil, and cook until reduced by half, stirring often. Stir in white beans and sauté until warmed through. Set aside.
  2. 2. Meanwhile, add softened cream cheese, milk, and contents of packet to a microwave-safe bowl. Cover. Microwave on high for 2 minutes. Whisk until blended. Place back in microwave and heat on high for additional 2½ minutes. Whisk until well blended. Stir in the tomato mixture. If desired, garnish with more sun-dried tomato.
  3. 3. Refrigerate or discard any unused portions within 2 hours of heating.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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