Sun-Dried Tomato Dip

Made by Julie for the day-after-Thanksgiving family-get-together at Brad & Candi's house

Ingredients

• 1/4 cup sun-dried tomatoes in oil, drained and chopped

• 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 freshly ground black pepper

• 2 scallions, thinly sliced (white and green parts)

Directions

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 with crackers, bread or vegetables.

Copyright, 1999, The Barefoot Contessa Cookbook