Italian

Sun-Dried Tomato Dip is for Snack.

Sun-Dried Tomato Dip takes 30 minutes to prepare.

Sun-Dried Tomato Dip takes several minutes to cook.

Sun-Dried Tomato Dip makes 10 servings.

The ingredients for Sun-Dried Tomato Dip are:

1/4 cup sun-dried tomatoes packed in oil (8 tomatoes)
1 (8 ounce) cream cheese
1/2 cup sour cream
1/4 cup good mayonnaise
10 dashes hot red pepper sauce
1/2 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
2 scallions (or green onions) (white and green parts - chopped)

Here is how you make Sun-Dried Tomato Dip:

Makes 20 oz of dip. I ate a roasted eggplant wrap and used 2T (1 oz) of the dip for the wrap.Directions1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.2. Add the scallions and pulse twice.3. Serve at room temperature.4. If making in advance, store in the refrigerator and take out the morning of to let the cream cheese soften.Note - don't puree the tomatoes too much or leave a few aside and pulse in a processor a few time for color and chunkiness.Number of Servings: 10Recipe submitted by SparkPeople user CARMSTR1.

The nutritional information for Sun-Dried Tomato Dip is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 116.8

• Total Fat: 9.5 g
• Cholesterol: 19.8 mg
• Sodium: 247.3 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 0.5 g
• Protein: 3.4 g

Sun-Dried Tomato Dip is Italian cuisine.