Homemade Sun-Dried Tomato Cream Cheese is served in a white dish next to a garlic bagel and a poppyseed bagel.

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Hi Bold Bakers!

WHAT YOU GET: Made with sweet sun-dried tomatoes and fresh basil, my Sun-Dried Tomato Cream Cheese will send you on a day trip to Italy!

Who doesn’t love a fresh, chewy bagel topped with cream cheese in the morning? It’s a crowd-pleaser if I’ve ever seen one! But if you really want to up the ante and impress your brunch guests (or care to indulge yourself a little during the workweek), you need to whip up this easy homemade Sun-Dried Tomato Cream Cheese.

This lovely breakfast recipe takes just three ingredients: my light and fluffy Whipped Cream Cheese, sun-dried tomatoes, and fresh basil. Sometimes, all you need for a decadent treat are the most simple add-ins. All you need to do is combine these three ingredients for one of my favorite flavored cream cheese recipes!

Sun-dried tomatoes, basil, cream cheese, and a slightly salty bagel have the perfect balance of sweet and savory! The mild cream cheese is paired with the intense sweetness from the sun-dried tomatoes, but the basil gives this cream cheese a savory, herbal balance.

What Do Sun-Dried Tomatoes Taste Like?

Sun-dried tomatoes are tomatoes that were picked ripe but left to dry out in the sun until almost all of the moisture has evaporated. As a result, you’re left with a slightly chewy dried tomato that has all the nutrients as it did when it was picked from the vine.

The taste is like a tomato but extremely heightened because all the flavors have concentrated. It’s slightly tart but undeniably sweet.

Fresh basil perfectly compliments the tomatoes. If you’re wondering what basil tastes like, I would describe it as an herb that gives off savory hints. It almost tastes like black pepper at first, but it ends with a bit of sweetness, almost like mint.

Sun-Dried Tomatoes Packed In Oil Vs. Dry

For this recipe, I bought whole (or halved) sun-dried tomatoes that I chopped up to add to the cream cheese. I also use the kind that has been stored in oil, as I prefer the texture, and I don’t feel the need to rehydrate them as opposed to the dry-packed ones. Be sure you drain the oil before using!

Be sure to read the ingredients on the jar, as some sun-dried tomatoes come already seasoned with herbs.

Which Sun-Dried Tomatoes Are The Best?

Not every brand of sun-dried tomatoes should be treated equally!

If you’re looking for sun-dried tomatoes in the grocery store, you’ll likely find them in the aisle with the herbs and spices or near the pasta aisle. Depending on your store, they could have a lot of brands to choose from!

Personally, I like the brands Bella Sun Luci, Raley’s, and Good & Gather. I also love Trader Joe’s sun-dried tomatoes! I find these brands have the best flavor and texture, but feel free to use your preferred brand or experiment to find what you like best. You’ll find plenty of sun-dried tomato recipes online, so they won’t go to waste! I like to top my salads with my extra.

Tools You Need To Make Basil And Sun-Dried Tomato Flavored Cream Cheese:

Measuring cups and spoons
Mixing bowl

Gemma’s Pro Chef Tips For Making Cream Cheese With Sun-Dried Tomatoes

If your sun-dried tomatoes come already sliced, use roughly 3 tablespoons.
Instead of basil, you can use fresh oregano or a teaspoon of dried Italian herb blend.
Replace the herbs with a tablespoon of olive tapenade for a different but equally Italian twist!
Make sure the cream cheese is softened, or it won’t whip up smoothly.
Full-fat cream cheese makes for the best-textured results.
You can double this recipe for a crowd.
Serve this with Homemade Bagels!

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