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SunDried Tomato Skillet Dip

Garlicky and cheesy, this Sun-Dried Tomato Skillet Dip is perfect for game day, and every day!

Course Appetizer
Cuisine American
Keyword Sun-Dried Tomato Skillet Dip
Prep Time 25 minutes
Cook Time 8 minutes
Servings 12
Calories 109 kcal
Author Amanda Rettke-iambaker.net

Ingredients

Roasted Garlic

  • 3 garlic cloves
  • 2 teaspoons olive oil

Sun-Dried Tomatoes

  • 1/2 cup sun-dried tomatoes
  • 1/2 cup chardonnay, or other dry white wine

Dip

  • 1 small jalapeno, finely diced
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup Romano cheese, shredded
  • 2 tablespoons green onions, finely diced (for garnish)

Instructions

  1. Preheat oven to 450°F

Roasted Garlic

  1. Remove outside paper from garlic cloves.
  2. Prepare an 8 inch square of aluminum foil.
  3. Place garlic in the center and drizzle with oil.
  4. Fold the corner of the aluminum foil over the garlic, creating a seal.
  5. Place directly in the hot oven and bake for 10-15 minutes or until garlic is golden brown and tender.
  6. Remove the garlic from the foil and place on a cutting board to cool.
  7. Once cool enough to touch, finely dice and set aside.

Sun-Dried Tomatoes

  1. In a small saucepan over high heat, add the wine and sun-dried tomatoes.
  2. Bring the mixture to a boil for 5 minutes and then reduce the heat to low and cook until the wine is completely evaporated and the tomatoes are soft (about 5 more minutes).
  3. Remove the tomatoes from the pan and set on a cutting board to cool.
  4. Once cool enough to touch, finely dice and set aside.

Dip

  1. In a medium bowl, combine cream cheese, garlic, tomatoes, jalapeno, parmesan, and romano cheese.
  2. Pour mixture into a small skillet and bake 5-8 minutes or until mixture is golden brown.
  3. Remove from oven, top with green onions for garnish.
  4. Serve immediately with crackers or tortilla chips.