Sun-Dried Tomato Dip

DebbiF's Note:

I got this recipe out of "The Barefoot Contessa Cookbook" and have been making it for years. It is easy to double and has always been a big hit at parties.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 1/4 cup sun-dried tomato packed in oil, drained and chopped (8 tomatoes)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise
• 10 dashes hot red pepper sauce
• 1 teaspoon kosher salt
• 3/4 teaspoon fresh ground black pepper
• 2 scallions, thinly sliced (white and green parts)

Directions:

1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.
2. Add the scallions and pulse twice.
3. Serve at room temperature.
4. If making in advance, store in the refrigerator and take out the morning of to let the cream cheese soften.

Reviews

[Jeffsmom]

This went over well at an office party!

[allison_marie]

great flavors! very easy to do! i used sdt's in oil & herbs, and a lo fat cream cheese. The mayo I would cut down next time, it gave a nice creaminess, but I think less could of been used, maybe a 1/4 cup. great consistency and flavor to dip just about anything into. I added 2 pinches of dehydrated onion flakes which adds a slight crunch when eaten immediately, and a nice onion subtle edge when chilled for a few hours.

[Claudia Dawn]

Great recipe (but how can you go wrong with any of Ina's recipes?). I used Frank's Hot Sauce which I feel has more flavor than tobasco. Dip went perfectly with Triscuit Thin Crisps. It was so easy to prepare - just dump everything in a food processor. My kind of an appetizer - easy and delicious!