Make this dip early in the day so the flavors meld together. Sundried tomatoes are blended with cream cheese, a dash of hot sauce and bright green scallions for crunch. Served with your favorite crackers this is an easy and delicious appetizer.
- 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 mayonnaise
- 10 dashes, hot red pepper sauce (you can substitute Siracha)
- 1-teaspoon kosher salt
- 3/4 teaspoons freshly ground black pepper
- 2 scallions, thinly sliced (white and green parts)
- 1 baguette, sliced
In a food processor fitted with a metal blade, puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor. It’s important the cream cheese is room temperature, or your dip will be lumpy. If you forget to leave it out to bring it to room temperature (which I’ve totally done!), you can gently warm it in your microwave.
Spoon out the cream cheese into a glass bowl, and make sure your microwave is on the lowest setting. Warm up in small increments (10 seconds at a time) because you don’t want to heat it. You just want it room temperature, so it’s creamy. Add the scallions and pulse twice. Serve at room temperature with sliced baguette.
TIP: I usually buy the whipped cream cheese, instead of the block. That way if I forget to bring it to room temperature (which I’ve done, a lot!) it’s already creamy and light and I don’t have to warm it in the microwave.
From the Barefoot Contessa