A Sundried Tomato Dip

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.

Sundried Tomato Dip

No ratings yet
Print Rate
Total Time: 15 minutes
Servings: 10


  • 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
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

No Comments

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.