This is lovely. Light, tangy, and wonderful this dip goes well with pita chips, crackers or veggies, making for a quick appetizer. The best part was that I had most of the ingredients on hand in the pantry. I love when that happens! The Barefoot Contessa comes through like a champ (as always).
1/4 cup sun-dried tomatoes 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 freshly ground black pepper
2 scallions, thinly sliced (white and green parts)
Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature
I usually use light sour cream and mayo to cut back a bit. It’s already so rich, you really don’t need the real stuff.
*I usually throw some garlic in (about a clove or two) for a bit of extra flavor.