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Sun Dried Tomato and Green Onion Dip

Ingredients

  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 16 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 teaspoons hot red pepper sauce
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 4 scallions, sliced thin

Prep Time:

15 minutes

Cook Time:

Serves:

10

This fresh and delightful dip makes any chip taste better. Adds excellent flavor and a touch of class to snack time.

Why Try? A freshly-made dip wins out over store-bought every time, and this tasty concoction is quick and simple to prepare.

Foodie Byte: To give the dip a lemony touch, substitute 1 teaspoon finely grated lemon zest for the red pepper sauce and allow dip to rest in refrigeration a few hours (or overnight) before bringing to room temperature and serving. This variation pairs particularly well with vegetables, especially asparagus. Substitute 12 chopped basil leaves for the scallions for a classic combination of tomato and basil. This is a fresh dip that’s easy to make.

Preparation

  1. Puree tomatoes, cream cheese, sour cream, mayonnaise, pepper sauce, salt and pepper in a food processor until fairly smooth. Add scallions, reserving 1 tablespoon sliced green part for garnish. Pulse a few more times until combined.
  2. Transfer to serving bowl and garnish with reserved scallion. Serve a room temperature.

Nutritional Information

Calories 298, Carbohydrates 10g, Cholesterol 66mg, Fat 28g, Fat Calories 252, Fiber 0.56g, Protein 4g, Saturated Fat 12g, Sodium 735mg. Daily Values: Calcium 77.3mg 8%, Phos 86.69mg 9%, Copper 0.05mg 3%, Zinc 0.42mg 3%, Panto 0.42mg 4%, Biotin 1.51mcg 503%, Iodine 0.12mcg 0%, Magnesium 12.72mg 3%, Iron 0.52mg 3%, Vitamin B6 3%, Vitamin C 12%, Vitamin B12 4%, Vitamin D 4%, Vit E-a-Toco 2%, Vitamin A 19%. Percent Daily Values are based on a 2,000 calorie diet.