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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).
Course Appetizer
Cuisine American
Keyword oven-dried tomatoes, sun-dried tomatoes
Prep Time 10 minutes
Tomato Rehydrating Time 1 day
Total Time 1 day 10 minutes
Servings 2 cups
Calories 193kcal


  • 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.


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.


Calories: 193kcal