This is a quick, easy and great-tasting recipe adapted from the Barefoot Contessa Cookbook to use homemade sun-dried tomatoes (if desired).
Course Appetizer
Cuisine American
Keyword oven-dried tomatoes, sun-dried tomatoes
Prep Time 10minutes
Tomato Rehydrating Time 1day
Total Time 1day10minutes
Servings 2cups
Calories 193kcal
Equipment
Food Processor with metal blade
Ingredients
1/4cupsun-dried tomatoesin oil, drained and chopped (*see note)
8ouncescream cheese,at room temperature
1/2cupsour cream
1/2cupgood mayonnaise
10dashes Tabasco sauce
1/2teaspoonkosher salt
3/4teaspoonfreshly ground black pepper
2scallions,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.