Soften sun-dried tomatoes in hot water, drain and chop.
In a medium bowl, combine the tomatoes with the remaining ingredients and mix well.
Scrape the mixture into a microwave-safe serving dish and carefully warm through in a microwave oven for about 30 to 60 seconds (or until the mixture is about 140°F.) Stir.
Serve with pita bread or beer bread (sliced and toasted), or with tortilla chips.
Notes
If preferred, the mixture may also be warmed in a 350 degree oven for about 5 minutes, until desired temperature.
If preparing this recipe as gluten-free, just be sure to use a brand of mayo that is known to be GF.