Tuesday, April 12, 2011

Sun-dried Tomato Dip

This has to be one of the best dips I have ever tasted. And may I add, it is splendid with Ruffle chips. 
The key is to make it ahead; I make it a day ahead and let the flavors come together in the fridge. If you serve it right after making it, then it tastes like mayo, but if you let it sit for a few hours, it’s perfect. Make sure to let the cream cheese soften at room temperature; this will make it easier to blend.
If you make this, it will be a hit. Enjoy!

1/3 cup sun-dried tomatoes in oil, drained and chopped (eight tomatoes)
8 ounces reduced-fat cream cheese, at room temperature
1/2 cup reduced-fat sour cream
1/2 cup good mayonnaise
Fourteen dashes, hot Tabasco sauce
1 teaspoon Kosher salt
3/4 teaspoon freshly ground black pepper
Two scallions, thinly sliced (white and green parts)

Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt, and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

This is best served with freshly cut carrots, cucumber, and celery. Another favorite is serving this with Ruffle chips.
Original recipe by Barefoot Contessa. Modifications have been made.