Barefoot Contessa's Sun-Dried Tomato Dip (Light Version)

Adapted from The Barefoot Contessa Cookbook, 1999. This wonderful dip is just as good as the original, using lower fat versions of cream cheese, sour cream, and mayonnaise. I bet you can't tell the difference!

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1⁄4 cup sun-dried tomato packed in oil, drained and chopped (8 tomatoes)
• 8  ounces  neufchatel cheese, room temperature (1/3 lower fat)
• 1⁄2 cup light sour cream
• 1⁄2 cup light mayonnaise
• 10  dashes Tabasco 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, Tabasco 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.