Sun Dried Tomato Dip
A creamy sun-dried tomato dip made with cream cheese, sour cream, mayonnaise, Tabasco, kosher salt, pepper, and green onions.
Servings: 20 servings
Ingredients
Ingredients
- 1/4 cupsun dried tomatoes in oil drained and chopped (about 8 tomatoes)
- 8 ouncescream cheese at room temperature
- 1/2 cupsour cream light is fine
- 1/2 cupmayonnaise light is fine
- 10 dashesTabasco sauce
- 1 teaspoonkosher salt
- 3/4 teaspoonfreshly ground black pepper
- 2 mediumgreen onions thinly sliced (white and green parts)
Instructions
Instructions
- Add the drained, chopped sun-dried tomatoes (1/4 cup), cream cheese (8 ounces, room temperature), sour cream (1/2 cup), mayonnaise (1/2 cup), Tabasco sauce (10 dashes), kosher salt (1 teaspoon), and freshly ground black pepper (3/4 teaspoon) to a food processor.
- Process until the mixture is smooth and evenly combined, about 20–30 seconds, stopping once or twice to scrape down the sides with a spatula.
- Add the thinly sliced green onions (2 medium, white and green parts) and pulse twice to incorporate, leaving small pieces of onion visible.
- Transfer the dip to a serving bowl with a spatula and serve at room temperature.
Equipment
- Food Processor
- Spatula
- Serving Bowl
Notes
Use low fat cream cheese, sour cream and mayonnaise for a lower fat appetizer.
If preparing this recipe asgluten free, just make sure you use a brand of mayo that is known to be GF.
If preparing this recipe asgluten free, just make sure you use a brand of mayo that is known to be GF.