Sun Dried Tomato Dip

Jun 29, 2007 - Sun Dried Tomato Dip Modified from Ina Garten 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes) 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise 10 dashes, hot red pepper sauce 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1/2 cup fresh basil, torn into pieces

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.

Add the basil and pulse twice. Serve at room temperature with crackers, croutons, pita crisps, or flatbread.

Makes 2 cups. - 7 Comments