If you ever need to whip up a quick dip, this Sundried Tomato Dip definitely fits the bill!
If you’ve been reading my blog, you know I am a fan of quick, easy and delicious. Not everything I makes the cut, for sure. Today the kids and I got together with some school friends for an afternoon at the pool. If kids are around, I usually like to bring a dessert, mostly so that THEY eat it and not me! But, since I knew us moms would be in our bathing suits, it was better to keep temptation far away!
I decided to bring veggies and a dip. But what dip?My neighbor recommended I try this sundried tomato dip. Problem solved!
Now, this dip is so easy and so effortless, I will have write about something else in this post. Yes, it was THAT easy. Combine, cream cheese, sour cream, and mayo with sun-dried tomatoes, tabasco and scallions and you’re done. It took longer to chop the veggies I was serving with the dip!
I had the usual carrots and celery, but as I examined my full refrigerator, I found cucumbers, radishes and asparagus that needed to be eaten up soon. In my excitement over restocking our bare fridge after two weeks of vacation, you could say I bought a little too much! But, the veggies went perfectly with the sun-dried tomato dip and they were enjoyed thoroughly by the poolside.
All I needed to cap the day was a mai tai and my man beside me! Oh yeah, I’ll save that story for later!
Sundried Tomato Dip
Another fabulous and easy dip that is great with vegetables or chips! Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook
Ingredients:
- 1/4 cup sun-dried tomatoes, packed in oil, drained & chopped
- 1 garlic clove
- 8 oz cream cheese, room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 tsp hot sauce
- 1 tsp salt
- 3/4 tsp black pepper, ground
- 2 green onions, thinly sliced
Directions:
- Purée in a food processor:
- 1/4 cup sun-dried tomatoes , packed in oil, drained & chopped
- 1 garlic clove
- 8 oz cream cheese , room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 tsp hot sauce
- 1 tsp salt
- 3/4 tsp black pepper, ground
- Add and pulse twice to mix in:
- 2 green onions , thinly sliced
- Serve at room temperature.
Notes:
Serving Suggestions: Chives can be used instead of green onions. Serve with chips, bread or vegetables.
Prep Time:
Yield: 8 servings
Cook Time:
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