SUN DRIED TOMATO DIP

 

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Ingredients

  • 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
  • 8 oz low-fat cream cheese, room temperature
  • 1/2 cup plain non-fat yogurt
  • 1/2 Hellman's mayonnaise
  • 10 dashes Tabasco sauce
  • 1 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 2 green onions, thinly sliced (white and green parts)

Directions

  • Puree everything but the scallions in a food processor with a metal blade until well combined. Add the scallions and pulse twice. Serve at room temperature.

Notes

I found this recipe in Ina Garten's cookbook 'The Barefoot Contessa.' I've modified it to make it lower in fat and it has quickly become a favorite of family and friends! It is delicious with Parmesan Toasts, or Kettle Chips brand Salt and Pepper chips, but would also work with fresh veggies or crackers.

Makes 2 cups

Categories: Appetizer  Dip 

Author Credit: Ina Garten

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