Sun-dried Tomato Dip

Sun-Dried Tomato Dip – 10 minutes, 2 cups

  • 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
  • 8 ounces cream cheese, at room temperature (fat-free)
  • 1/2 cup light sour cream
  • 1/4 to 1/2 cup good mayonnaise
  • 10 dashes, hot red pepper sauce
  • 1 tsp. kosher salt (needs to be kosher)
  • 3/4 tsp. ground black pepper
  • 2 scallions, thinly sliced (green and white parts)

Directions:

  1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.
  2. Add the scallions and pulse twice.
  3. Serve at room temperature with veggies or pita chips.
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2 Comments Add yours

  1. AvocadoPesto says:

    Will definitely be making this recipe tonight!

    1. Shelly says:

      Hope you enjoy – it’s a good one! 🙂

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