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2 Comments

Sun-Dried Tomato Dip

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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

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
Print Recipe Pin Recipe
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.
Nutrition Facts
Sun-Dried Tomato Dip
Amount per Serving
Calories
193
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword oven-dried tomatoes, sun-dried tomatoes
Tried this recipe?Let us know how it was!

Sun Dried Tomato Dip

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Roasted Shrimp
Carmelized Onion Dip
Calabrese Bites
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Filed Under: Appetizers

About Lesa

Lesa Wilke is a homesteader and freelance writer who loves to inspire others on their journey to more sustainable lifestyles. She accomplishes this by sharing the skills she’s learned (plus support, advice & tips) while farming goats, chickens, honeybees, and produce.

« Homemade Sun Dried Tomatoes (oven dried really)
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Comments

  1. Babayo Shehu says

    August 20, 2021 at 3:22 am

    Very interesting

    Reply
  2. Wendy says

    August 5, 2021 at 2:40 pm

    5 stars
    Awesome dip recipe!

    Reply

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