Sun-Dried Tomato Dip

This is the last of the recipes we made to serve at our Superbowl Party this year; and it’s my favorite dip for chips - but it’s also good with crackers and veggies.  It’s quick to make and the taste is lightyears ahead of grocery store dips.  The recipe is adapted from The Barefoot Contessa Cookbook by Ina Garten.

8 sun-dried tomatoes in oil, drained and chopped

8 ounces cream cheese at room temperature

1/2 cup sour cream

1/2 cup mayonnaise

10 dashes Tabasco sauce

1/2 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

2 scallions, thinly sliced (optional)

Place all the ingredients except the scallions in a food processor fitted with a metal blade and puree.  Add the scallions and pulse twice.  Serve at room temperature.  Makes 2 cups.