Sundried tomato dip

Sundried tomato dip

Recipe from Sue Conrad in So. Pasadena, Fla.

Prep Time: 2 min
Total Time: 5 min

1/4 cup sundried tomatoes in oil, drained and chopped (8 tomatoes)
8 oz cream cheese at room temperature
1/2 cup sour cream
1/2 cup regular mayonnaise
10 dashes hot red pepper sauce
1 tsp kosher salt
3/4 tsp freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

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 four or five times.  Serve at room temperature.


Yield: 12-14 servings
Comments: Serve with fresh veggies, crackers, or tortilla chips.

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