Sun-Dried Tomato Dip

We use tomatoes from the garden to make our own sun-dried tomatoes every year (see Homemade Sun-Dried Tomatoes), and this is a terrific sun-dried tomato dip recipe for using those tomatoes.

This is basically the sun-dried tomato recipe from the Barefoot Contessa Cookbook (see link below) modified to use homemade sun-dried tomatoes (if you want) and a little less salt.

It’s one of my favorite dips for chips – but it’s also good with crackers and veggies. It’s quick to make and the taste is light-years ahead of grocery store dips.

How To Make Sun-Dried Tomato Dip

To make this dip recipe, you’ll need sun-dried tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt, pepper, and scallions.

The original recipe calls for sun-dried tomatoes in oil; however, if you make your own sun-dried tomatoes and store them in the pantry or freeze them, you can still use them in this recipe.

Simply place the number of tomatoes that you’ll be using for the recipe in good olive oil the day before starting this recipe to reconstitute them a bit.

To make the dip, simply place all the ingredients (except the scallions) in a food processor fitted with a metal blade and puree. Add the chopped scallions and pulse twice.

That’s it – it hardly takes any time at all to make a great-tasting dip!

Tips For Making The Dip

Make sure to warm the cream cheese to room temperature before starting this recipe. That way, you won’t have any lumps.

You can use both the white and some of the green parts of the scallions to add flavor and texture.

Sun-Dried Tomato Dip

This is a quick, easy and great-tasting recipe adapted from the Barefoot Contessa Cookbook to use homemade sun-dried tomatoes (if desired).

5 from 1 vote

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Prep Time 10 mins

Tomato Rehydrating Time 1 d

Total Time 1 d 10 mins

Course Appetizer

Cuisine American

Servings 2 cups

Calories 193 kcal

Equipment

• Food Processor with metal blade

Ingredients

  

• 1/4 cup sun-dried tomatoes in oil, drained and chopped (*see note)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise
• 10 dashes Tabasco sauce
• 1/2 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 scallions, thinly sliced

Instructions

 

• Place the first seven ingredients into a food processor fitted with a metal blade and puree. Add the scallions and pulse twice. Serve at room temperature.

Notes

The original recipe calls for sun-dried tomatoes in oil; however, if you make your own sun-dried tomatoes and store them in the pantry or freeze them, you can still use them in this recipe.

Simply place the number of tomatoes that you'll be using for the recipe in good olive oil the day before starting this recipe to reconstitute them a bit.

Keyword oven-dried tomatoes, sun-dried tomatoes