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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I got this recipe out of The Barefoot Contessa Cookbook and have been making it for years. It is easy to double and has always been a big hit at parties. Ingredients:
1/4 cup sun-dried tomato packed 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 |
3/4 teaspoon fresh ground black pepper |
2 scallions, thinly sliced (white and green parts) |
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.
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