Sun-Dried Tomato Dip
This post has been in the works for several days now. I had planned on posting it Friday, but just ran out of time. No, I was not out shopping at 3am. I don’t do the whole ‘Black Friday’ thing and usually get most of my shopping done long before the end of November. I have just been busy with cooking and baking and company. My parents were in town for the holiday-the first time they have ever been here for Thanksgiving!-and we were watching movies, eating, putting together puzzles, eating, bowling on the Kinect, eating, and decorating for Christmas. I like to use the people who come to visit me as test subjects for new recipes. Muwah-ha-ha-ha! I know the two mornings in a row that I made doughnuts trying to get things just right was particularly hard on my Father. I’m sure he ate them all so as not to hurt my feelings. So chivalrous.
One recipe I served them was certainly not a tester. I have made this dip countless times before and since it is kind of red and green, figured it fit right in with the holidays! I love this recipe for several reasons, not the least of which is the fact that you can make it a day before you serve it and it lasts for several days after that. It is tangy and sweet and unbelievably simple. It is a great dish to bring to a pot luck holiday party and definitely a recipe you want to have in your repertoire. In addition to being great for this time of year, it is also wonderful in the middle of summer. In fact, I make this year round and usually serve it with Caramelized Onion Dip. The two together make a great pair to snack on as guests arrive for a BBQ or on a buffet for your holiday open house. Infinite thanks go out to Ina Garten for the recipe! This recipe, as well as the Onion Dip come from her first cookbook, The Barefoot Contessa Cookbook. I have been cooking and baking from it for years and it makes a great gift if you are looking for something for the foodie in your life! Sun-Dried Tomato Dip
1/4 c sun dried tomatoes packed in olive oil, drained and chopped
1 block (8 oz) cream cheese, room temp
1/2 c sour cream
1/2 c mayo
hot sauce to taste, 5-10 dashes
pinch of salt
several generous grinds of black pepper
2 green onions, white and green parts, chopped
Pulse all ingredients except the green onions, in a food processor just until everything is combined. Add onions and pulse just to mix. Serve with veggies, crackers, chips, or my favorite, slices of crunchy chewy baguette.
Note: If you don’t have a food processor, just make sure you have your tomatoes chopped fine and then mix everything in a bowl with a hand mixer. Also, this tastes just as good if you choose to use low fat cream cheese, sour cream and/or mayo.