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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

  1. 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.
  2. Before serving, remove from refrigerator and allow dip to come to room temperature.
Original recipe found at onceuponachef.com
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