So let's gather all our ingredients. I always keep low-fat cream cheese on hand, so that is what I use for the dip. Also I like to use olive oil mayonnaise when making this. The onion is from my CSA box.
In the processor
Served up in a pretty little vegetable shaped bowl I got at Pier One. The dip bowl is sitting on a Fiesta platter that will be filled with veggies when I serve this tonight.
But the Guy and I had to do a taste test, so I spread some on a few crackers for us.
|Sun-Dried Tomato Dip|
adapted from The Barefoot Contessa Cookbook
1/4 cup sun-dried tomatoes in oil, drained
2 green onions, cut in 1" chunks
8 oz cream cheese, at room temp (I use low-fat)
1/2 cup sour cream
1/2 cup mayonnaise
10 dashes Tabasco sauce
1 tsp kosher salt
Freshly ground pepper, to taste
Fresh basil leaves, optional
Pulse the tomatoes, green onion, cream cheese, sour cream, mayonnaise, Tabasco, salt and pepper in food processor to purée.
Just because I normally have it on hand and love it so, I usually add a few leaves of fresh basil to the the processor before puréeing. Ina does not call for the fresh basil.
Serve with fresh vegetables and/or assorted crackers for dipping.