Sun-Dried Tomato Dip
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
1/4 cup sun-dried tomatoes packed in oil (8 tomatoes)1 (8 ounce) cream cheese1/2 cup sour cream1/4 cup good mayonnaise10 dashes hot red pepper sauce1/2 teaspoon kosher salt3/4 teaspoon fresh ground black pepper2 scallions (or green onions) (white and green parts - chopped)
Makes 20 oz of dip. I ate a roasted eggplant wrap and used 2T (1 oz) of the dip for the wrap.
Directions
1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.
2. Add the scallions and pulse twice.
3. Serve at room temperature.
4. If making in advance, store in the refrigerator and take out the morning of to let the cream cheese soften.
Note - don't puree the tomatoes too much or leave a few aside and pulse in a processor a few time for color and chunkiness.
Number of Servings: 10
Recipe submitted by SparkPeople user CARMSTR1.
Directions
1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.
2. Add the scallions and pulse twice.
3. Serve at room temperature.
4. If making in advance, store in the refrigerator and take out the morning of to let the cream cheese soften.
Note - don't puree the tomatoes too much or leave a few aside and pulse in a processor a few time for color and chunkiness.
Number of Servings: 10
Recipe submitted by SparkPeople user CARMSTR1.
Nutritional Info Amount Per Serving
- Calories: 116.8
- Total Fat: 9.5 g
- Cholesterol: 19.8 mg
- Sodium: 247.3 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.5 g
- Protein: 3.4 g
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