This is a quick, easy and great-tasting recipe adapted from the Barefoot Contessa Cookbook to use homemade sun-dried tomatoes (if desired).
Keyword oven-dried tomatoes, sun-dried tomatoes
Prep Time 10minutes
Tomato Rehydrating Time 1day
Total Time 1day10minutes
Food Processor with metal blade
1/4cupsun-dried tomatoesin oil, drained and chopped (*see note)
8ouncescream cheese,at room temperature
10dashes Tabasco sauce
3/4teaspoonfreshly ground black pepper
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.
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.