Sun- Dried Tomato Dip

Sun Dried Tomato Dip

Yield: About 2 1/2 cups Prep Time: 15 minutes

This recipe is so easy to make- just throw it all in the food processor and let it do its thing. It's nice to serve this alongside hummus to provide a little variety.


1/4 cup sun-dried tomatoes in oil, drained & chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream (light is fine)
1/2 cup mayonnaise (light is fine)
10 dashes Tabasco sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 green onions, thinly sliced (white and green parts)


In a food processor, puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper. Add the green onions and pulse twice. Serve at room temperature.

Cooking Tips:
*Use low fat cream cheese, sour cream and mayonnaise for a lower fat appetizer.

Recipe Source: Adapted slightly from The Barefoot Contessa Cookbook