SunDried Tomato Skillet Dip
Garlicky and cheesy, this Sun-Dried Tomato Skillet Dip is perfect for game day, and every day!
Prep Time25 minutes mins
Cook Time8 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Sun-Dried Tomato Skillet Dip
Servings: 12
Calories: 109kcal
Author: Amanda Rettke-iambaker.net
Roasted Garlic
- 3 garlic cloves
- 2 teaspoons olive oil
Sun-Dried Tomatoes
- ½ cup sun-dried tomatoes
- ½ cup chardonnay, or other dry white wine
Dip
- 1 small jalapeno, finely diced
- 1 (8-ounce) package cream cheese, room temperature
- ½ cup Parmesan cheese, shredded
- ½ cup Romano cheese, shredded
- 2 tablespoons green onions, finely diced (for garnish)
Roasted Garlic
Remove outside paper from garlic cloves.
Prepare an 8 inch square of aluminum foil.
Place garlic in the center and drizzle with oil.
Fold the corner of the aluminum foil over the garlic, creating a seal.
Place directly in the hot oven and bake for 10-15 minutes or until garlic is golden brown and tender.
Remove the garlic from the foil and place on a cutting board to cool.
Once cool enough to touch, finely dice and set aside.
Sun-Dried Tomatoes
In a small saucepan over high heat, add the wine and sun-dried tomatoes.
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).
Remove the tomatoes from the pan and set on a cutting board to cool.
Once cool enough to touch, finely dice and set aside.
Dip
In a medium bowl, combine cream cheese, garlic, tomatoes, jalapeno, parmesan, and romano cheese.
Pour mixture into a small skillet and bake 5-8 minutes or until mixture is golden brown.
Remove from oven, top with green onions for garnish.
Serve immediately with crackers or tortilla chips.
Calories: 109kcal