One recipe that’s recently caught my attention is Ina Garten’s Sun-Dried Tomato Dip from FoodNetwork.com. It’s a creamy, tangy blend of sun-dried tomatoes, cream cheese, sour cream, mayonnaise, and scallions with a kick of hot red pepper sauce. I had some sun-dried tomatoes languishing in my pantry, and this recipe was the perfect way to put them to good use. With a yield of about 2 cups, it’s just the right amount for a small gathering or to keep in the fridge for snacking.
Here’s my take on Ina’s recipe, with one tweak: I cut the kosher salt in half. Trust me, the original 1 teaspoon of kosher salt felt like overkill to my taste buds, and if you’re using regular table salt, it could turn this dip into a salty brine. So, proceed with caution and adjust to your preference. Other than that, this dip is a winner! It’s bursting with the summery flavor of sun-dried tomatoes and scallions, yet it feels just as at home in the fall for tailgating or cozy entertaining. Bonus: it gets even tastier after a night in the fridge, letting those flavors meld into something truly garden-fresh and irresistible.
Sun-Dried Tomato Dip¼ c. Melissa’s sun-dried tomatoes in oil, drained and chopped (about 8 tomatoes)
1 8-oz. pkg. cream cheese, at room temperature
½ c. sour cream
½ c. Duke’s mayonnaise
10 drops hot red pepper sauce
½ t. kosher salt (or less, to taste)
¾ t. freshly ground black pepper
2 scallions, thinly sliced (white and green parts)
In a food processor fitted with a metal blade, puree the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, hot red pepper sauce, salt, and pepper until smooth.
Add the scallions and pulse twice to incorporate.
Serve at room temperature with crackers, veggies, or baguette slices. For a warm twist, spread on baguette slices and broil until bubbly.
Yield: 2 cups
Keeps in the fridge for up to a week; flavors improve overnight.
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