Barefoot Contessa Sun-Dried Tomato Dip
This sun-dried tomato dip takes minutes to make but tastes like you went the extra mile.
Ingredients
- ¼ cup sun-dried tomatoes in oil, drained and chopped
- 8 ounces cream cheese, at room temperature
- ½ cup sour cream
- ½ cup mayonnaise, best quality such as Hellmann's
- 10 dashes Tabasco sauce
- Heaping ½ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired
Instructions
- Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
Nutrition Information
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- Per serving (10 servings)
- Calories: 187
- Fat: 19 g
- Saturated fat: 7 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 2 g
- Sodium: 170 mg
- Cholesterol: 35 mg
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.