This Sun-Dried Tomato Tapenade is the perfect appetizer when you want maximum flavor without much fuss. This does have some carbs, but serve with low-carb pita bread for a lower-carb option. 

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Sun-Dried Tomato Tapenade is absolutely a treat when you have fresh basil in the garden, or one of those basil plants in your window. But if you plan ahead and freeze some basil or freeze basil pistou or Basil Pesto with Lemon you could use any of those (or even purchased pesto) to make this sun dried tomato spread in the winter, just adding them to the food processor with the other ingredients.

And if you choose to buy some fresh basil I think you could change the proportions a bit and use more parsley and less basil, since parsley is pretty inexpensive year round. No matter which of those options you use for the basil flavor, the combination of sun-dried tomatoes, garlic, Parmesan, and basil flavor is absolutely amazing in this.

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What ingredients do you need for this recipe?

  • basil leaves
  • flat-leaf or curly parsley,
  • olive oil
  • can of organic tomatoes
  • sun-dried tomatoes packed in oil
  • Minced Garlic (affiliate link)
  • grated parmesan cheese
  • tomato paste (affiliate link)
  • white balsamic vinegar (affiliate link)tomato paste (affiliate link), or white wine vinegar
  • salt and fresh ground black pepper to taste

What did I serve with the sun-dried tomato spread?

I served the Sun-Dried Tomato Tapenade with low-carb pita bread, which made it an appetizer that wasn’t terribly high in net carbs. You could also serve with low-carb crackers, flatbread, or Socca.

These photos are double the amount of the recipe, since I was making a lot for the parties. Start by chopping the basil and parsley in the food processor, using the steel blade. You can chop it really fine, or leave it a bit chunkier, depending on how you want the finished tapenade to look.

Then add the drained canned tomatoes, sun-dried tomatoes, garlic, parmesan cheese, white balsamic vinegar, salt, and pepper, and process until all ingredients are well blended together. Serve with crackers, flatbread, whole-wheat pita, or Socca.

More Tasty Ideas with Sun-Dried Tomatoes

Butter Bean Salad ~ Kalyn’s Kitchen
Sun-Dried Tomato and Spinach Quiche ~ That Skinny Chick Can Bake
Goat Cheese, Pesto, and Sun-Dried Tomato Terrine ~ A Family Feast

Ingredients

  • 1/2 cup basil leaves, packed (see notes)
  • 1/2 cup flat-leaf or curly parsley, packed
  • 2 T olive oil (or more as needed)
  • one 14 oz. can organic tomatoes, well drained (see notes)
  • 1 cup purchased sun-dried tomatoes packed in oil (drain the oil if there is a lot)
  • 2 T minced garlic (or more)
  • 1/4 cup finely grated parmesan cheese (or more)
  • 2 T tomato paste (optional)
  • 1 T white balsamic vinegar (or white wine vinegar)
  • salt and fresh ground black pepper to taste

Instructions

  1. Wash basil and parsley and spin dry or dry with paper towels.
  2. Put herbs in food processor fitted with steel blade, and pulse repeatedly until they are chopped as finely as you prefer, drizzling in the oil through the feed tube as you chop the herbs. (I like to be able to see flecks of green in the finished tapenade, so I don’t chop the herbs ultra fine.)
  3. Add the drained canned tomatoes, sun-dried tomatoes, garlic, parmesan cheese, tomato paste (if using), white balsamic vinegar, and salt and pepper.
  4. Process until the mixture is partly pureed and well-combined.
  5. Check the thickness and add a bit more oil if you wish, then taste to see if you want to add more garlic or parmesan cheese, pulsing a few more times if you add any more seasonings.
  6. Serve with low-carb crackers, low-carb pita bread, Socca or any cracker, pita, or flatbread of your choice.
  7. This tapenade will stay good in the fridge for about two weeks, and it can be frozen.

Notes

Of you don’t have that much basil, use about 1/4 cup frozen basil, basil pistou, or purchased basil pesto. Use more basil if you have a surplus! If you have slow roasted tomatoes I would use 1/2 cup of those to replace the canned tomatoes.

Nutritional information based on 1/4 cup serving size and is for tapenade only.

Recipe created by Kalyn.  

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 93Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 176mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Sun-Dried Tomato Tapenade does have some carbs, but I’d serve it with low-carb pita bread for an appetizer that would be suitable for the original South Beach Diet or most low-carb eating plans if you’re only eating  a small amount spread on pita.

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was last posted in 2009 when I was having parties to celebrate an addition on to my house. It was last updated with more information in 2022.

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Grandma Denny’s Homemade Ranch Dip

My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!

PIN Grandma Denny’s Homemade Ranch Dip to try it later!

My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.

This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because  now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.

Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.

Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make this dip with onion powder?

I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.

Can you make this homemade ranch dip with Greek Yogurt?

I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)

Want a version of ranch dip with more texture?

You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.

How to Make Grandma Denny’s Homemade Ranch Dip:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
  2. Grate a small amount of raw onion into a bowl.  (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
  3. Add mayo and sour cream to bowl.
  4. Then add Beau Monde Seasoning and dried dill weed (affiliate link).
  5. Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
  6. Let the dip chill in the refrigerator for at least an hour or two for best flavor.
  7. Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
  8. This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
  9. I tested this out on my friend Robin and she gave it two thumbs up!

More Tasty Vegetable Dips You Might Like:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 1 cup sour cream (see notes)
  • 1 cup mayo (see notes)
  • 1 tsp. grated onion
  • 2 tsp. dried dill weed
  • 2 tsp. Beau Monde Seasoning (see notes)

Instructions

  1. Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
  2. Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
  3. Chill an hour or so before serving.

 

Notes

I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.

My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.

This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.

Recipe from my Grandma Denny, who was a wonderful cook!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach. 

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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