Tomato Basil Dip

Tomato Basil Dip

Prep Time 30 minutes
Total Time 30 minutes
I recently made this dip for a family get together. I knew that I loved the age old combination of tomatoes and basil, but didnt know how I was going to feel about all the cream cheese this recipe calls for.


  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup butter softened
  • 1 teaspoon salt divided
  • 1/4 teaspoon pepper
  • 1 1/3 cups sun-dried tomatoes in oil drained
  • 2 3-ounce packages cream cheese, softened and divided
  • 1/3 cup tomato paste
  • 4 oz. container of pre-made pesto you can certainly make your own, the original recipe gives instructions for that!


  • Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
  • Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside.
  • Spray a 6-inch springform pan with cooking spray. (I used a 6 inch cake pan lined with parchment)
  • Spread 1/2 cup butter/cream cheese mixture evenly on bottom of springform pan/cake pan.
  • Refrigerate for at least 15 minutes.
  • Layer with half of tomato mixture, 1/2 cup butter/cream cheese mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture.
  • Make sure you refrigerate between each layer so they can properly set up.
  • Top with remaining butter/cream cheese mixture. Cover with plastic wrap; chill at least 8 hours.
  • Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.

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I recently made this dip for a family get together.  I knew that I loved the age old combination of tomatoes and basil, but didnt know how I was going to feel about all the cream cheese this recipe calls for.

I know.  I doubted cream cheese.

I should really get two lashes for that.



Turns out that this appetizer is delightfully rich and complex and decadent.

Paired with a perfectly toasted garlic oil infused French bread, it is so satisfying.



This recipe is from Southern Living.

It is slightly labor intensive, and you really need to refrigerate between each layer, but the ending result is definitely worth it.



Plus, it just so happens that this is perfect for Christmas…  white, green, and red!!

Hope you try it, and love it like we did!!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Looks delicious. Of course, your photograpy skills are stellar. I’ve been trying to come up with a new dish for Christmas and I think this one might be it. Thanks for sharing. Hope you had a great vacation.

  2. Looks delicious – and I think it might just be worth all the effort!
    Hope you are your family are well – have not visited your blog in AGES!

  3. Everything you make is so pretty! Could you become a professional food photographer? (Your other pictures are amazing, too; but your food ones are just always perfect!)
    I think this would be delicious…in a few weeks when salty food doesn’t make my stomach turn! Ug!

  4. Well, I tried this for my ladies Christmas party. It tasted DELICIOUS! However, mine didn’t look as pretty as yours Amanda, but everyone kept saying, wow, that looks amazing. But it did taste great! Thanks for the great idea.

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