Sun-Dried Tomato Dip

sundriedtomato Sun Dried Tomato Dip

This recipe makes a great vegetable party dip. I normally set out assorted bell peppers, sugar snap peas, baby carrots, and celery. Tortilla chips could also be used here, but the vegetable assortment is always popular and looks great on the table. If you are making party dips, make sure everything served at the party is gluten-free so there are no cross-contamination issues.

SUN-DRIED TOMATO DIP

8 ounces cream cheese, softened

1/4 cup oil-packed sun-dried tomatoes, chopped

1/2 cup mayonnaise

1/2 cup sour cream

1 green onion green and white parts, chopped

1 1/2 teaspoons Frank’s Hot Sauce (gluten-free at time of post-always check)

3/4 teaspoon salt

1 teaspoon pepper

DIRECTIONS:

Combine all ingredients in a food processor and process until pureed. Chill, covered until serving time. Bring to room temperature before serving. The dip can be made up to two days ahead of time.

Makes 2 cups.

** I got this recipe from a co-worker a few years back. Not sure where she got the recipe, but it has been altered to suit my tastes over the years**

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Posted by Natalie
Filed under: Appetizer Recipes

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6 Responses to “Sun-Dried Tomato Dip”

  1. Karen, on March 26th, 2008 at 10:56 am Said:

    Natalie – first, what a beautiful photo – the colors are so vibrant! I’m always looking for new veggie dips for my parties. The standard herb or onion dip gets boring. I’ll definitely give this one a try next time.

    Karen

  2. Michael Young, on March 26th, 2008 at 12:39 pm Said:

    I found your site as a link on another site. As one with Celiac myself, I was delighted to find this. I will look forward to trying some of the dishes.

    Thanks for your wonderful effort!

    -Michael
    Jacksonville, FL

  3. Rebecca, on March 26th, 2008 at 7:45 pm Said:

    If you use Tofutti cream cheese and sour cream, this would be casein-free, as well. I suspect it would taste similar and good!

  4. Caroline, on March 28th, 2008 at 7:33 am Said:

    this was so good… Ben loved it… will be making it at my house!

  5. Elizabeth, on March 30th, 2008 at 11:24 pm Said:

    It’s the Barefoot Contessa’s recipe. I use 1/3 less fat cream cheese, fat free greek yougurt instead of the sour cream and also for half of the mayo. I also reconstitute regular sundried tomatoes in boiling water and add 1 clove of garlic. All of this cuts down on the fat considerably. Its great as a spread on a veggie sandwich with gluten-free bread.

  6. Natalie, on March 31st, 2008 at 9:57 am Said:

    Elizabeth-

    Do you know which cookbook it comes from? I would like to check it out and possibly add that to the post? Thanks for the great tips!

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