Sun Dried Tomato Dip
This sun dried tomato dip is creamy, tangy, and packed with flavor! Perfect for any gathering, it’s effortless to make and irresistible to eat.
Servings: 6 servings
Ingredients
- 1 cup sun dried tomatoes in oil drained and chopped (about 8 tomatoes)
- 8 ounces cream cheese at room temperature
- 1 cup sour cream (light is fine)
- 1 cup mayonnaise (light is fine)
- 10 dashes Tabasco sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 medium green onions thinly sliced (white and green parts)
Instructions
Sun Dried Tomato Dip in Steps
- Begin by draining the sun dried tomatoes and chopping them into small pieces. Allow the cream cheese to come to room temperature for easier mixing.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using an electric mixer, blend the ingredients until smooth and creamy.
- Stir in the chopped sun dried tomatoes, Tabasco sauce, kosher salt, and freshly ground black pepper. Mix well to ensure that the tomatoes are evenly distributed throughout the creamy base.
- Gently fold in the sliced green onions, reserving a small amount for garnish if desired. This will add a fresh crunch to your dip.
- Transfer the dip to a serving dish and cover it with plastic wrap. Refrigerate for at least an hour to let the flavors meld together. Before serving, garnish with the reserved green onions.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Serving Dish
Notes
- Allow cream cheese to soften to room temperature for a smooth texture.
- Chill the dip for at least an hour to let flavors meld beautifully.
- Adjust Tabasco sauce amount to suit your preferred spice level.
- Substitute cream cheese with Greek yogurt for a lighter version.
- Store leftover dip in an airtight container in the refrigerator for up to five days.