Sun-Dried Tomato Dip
I first tried this when Elizabeth made it for Elston's 2nd birthday; it was delicious. I made it for Molly's Brown graduation party and it was a hit. My favorite crudite dip! Note that if you use dried sundried tomatoes, the color will be brownish and ugly. Use oil-packed tomatoes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
hors doeuvres
appetizers
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 c. sour cream
- 1/4 c. sun-dried tomatoes in oil, drained and chopped
- 8 oz. cream cheese room temperature
- 1/2 c. good mayonnaise
- 10 dashes tabasco sauce
- 1 t. kosher salt
- 3/4 tsp. fresh ground black pepper
- 2 scallions, thinly sliced (white and green parts)
- Carbohydrate 6.72349500113823 g
- Cholesterol 141.558750014218 mg
- Fat 44.0273625043538 g
- Fiber 0.114812500180577 g
- Protein 8.05524187600172 g
- Saturated Fat 25.104042377717 g
- Serving Size 1 1 cup (164g)
- Sodium 2716.64843751467 mg
- Sugar 6.60868250095765 g
- Trans Fat 5.8162865002244 g
- Calories 447 calories
Puree tomatoes, cream cheese, sour cream, mayo, Tobasco, salt and pepper in food processor fitted with metal blade. Add the scallions and pulse twice. Serve at room temperature.
