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
- Food Processor with metal blade
- 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
- 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.