Sun-dried Tomato Dip
From The Barefoot Contessa Cookbook, by Ina Garten

“Here is the most popular dip we make at Barefoot Contessa [her store in East Hampton]. Reminiscent of Russian dressing, it is updated with the intense flavors of sun-dried tomatoes and fresh scallions. This takes virtually a minute to make and can be served with crackers, chips, and fresh vegetables. Room-temperature cream cheese ensures that the dip won’t have lumps. The white part of the scallion has the most flavor, but the green also has flavor and it adds color and texture to the dip.”

Several reviewers said the dip needs a few hours, overnight is better, to sit in the frig for the flavors to meld. Others said they found it too salty, and some cut back on the mayo and sour cream.

FMM: If your sun-dried tomatoes are not marinaded in olive oil (in other words, dry-packed), see Homemade Sun Dried Tomatoes in Olive Oil. This is definitely more of a dip than a spread with the sour cream and mayonnaise added, which would be good with fresh vegetables. (Try making it with just 1/4 cup sour cream and 1/4 mayonnaise for a spread.) I didn’t add the mayonnaise at first, just the sour cream. But after tasting it, I decided to add the mayonnaise. I thought the flavor better. I would also omit the hot red pepper sauce; I would prefer the sun-dried tomato flavor stand out.

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt [just a sprinkle]
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

Yiled: 2 cups