Ingredients
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1/4 cup sun-dried tomato packed in oil, drained and chopped (8 tomatoes)
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8 ounces cream cheese, at room temperature
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1/2 cup sour cream
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1/2 cup good mayonnaise
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1 teaspoon kosher salt
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3/4 teaspoon fresh ground black pepper
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2 scallions, thinly sliced (white and green parts)
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10 dashes hot red pepper sauce
Instructions
- Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.
- Add the scallions and pulse twice.
- Serve at room temperature.
- If making in advance, store in the refrigerator and take out the morning of to let the cream cheese soften.