Sundried Tomato Dip
1/4 cup sun-dried tomatoes in oil, drained and chopped
8oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tsp Tabasco sauce
1 teaspoon sea salt, or more to taste
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced, plus more for garnish
- Combine tomatoes, cream cheese, sour cream, mayonnaise, Tabasco, salt, and pepper in a food processor, and blend well to combine. Add scallions and pulse twice. Cover and refrigerate at least 30 minutes, or up to two days.
- Before serving, remove from refrigerator and allow dip to come to room temperature.