Sometimes you just need easy and savory, and this sun-dried tomato dip fits the bill perfectly.
And it’s delicious.
And it serves many.
And can be made ahead.
And you probably have all the ingredients at home now!.
Yep, it’s a great recipe from one of my first and most beloved cookbooks. And it never disappoints.
So, are you making this sun-dried tomato dip this week? Here are a few pointers.
As with all savory recipes, there’s a lot of personal flavors, or taste buds, involved.
So go ahead and make it spicier, use less mayo, more pepper, whatever suits your taste buds. It’s you eating it after all. I have times when I don’t add spicy sauce at all, or I reduce the mayo and add some oven baked tomatoes, or add roasted garlic (a no-brainer really, who can argue with that huh?).
I have made it for parties, for barbecues obviously and even used it in chicken sandwiches (instead of my usual pesto).
I am a huge fan of easy dips for parties and this one gets into the list pretty often. Together with the roasted eggplant red pepper dip, another masterpiece from Ina Garten.
The processor is of the essence, whether it’s a large or a handheld one, it’s necessary to really disintegrate the tomatoes as much as you can. A chunky dip is not a bad idea, but in this sun-dried tomato dip recipe, you want to keep those morsels to a minimum.
A good blender works too, of course – if you’re used to doing it that way – but I find it hard to take out all of the processed mix from the jar, and we certainly want to eat all the dip ourselves, don’t we?.
The beauty of this sun-dried tomato dip is in its simplicity, but you can add a lot with different spicy sauces, or even chopped jalapeños in adobo or whatever fresh chili is your thing, and add some fried chopped green onions like I do. They add a crunchiness that is perfect.
It will save you from last-minute additions to a party appetizer table, last minute guests or even as a snack for a night it.
Whatever way you make it is good, as long as it’s your way. Just make sure you have good crackers or breadsticks or even chips. It ain’t dip without them.
- 8–10 plump sun-dried tomatoes (hydrated in boiling water and coarsely chopped)
- 1 cup cream cheese (at room tº)
- 1/2 cup mayonnaise
- Salt and freshly ground black pepper
- 1–2 teaspoons of your favorite spicy sauce or chiles in adobo
- 1–2 Tablespoons chopped chives
- 1 green onion (thinly sliced (divided))
- Fry half the green onion in a bit of olive oil. Drain and reserve.
- In a food processor put cream cheese, mayonnaise, spicy sauce, salt and pepper to taste.
- Blend until creamy.
- Add tomatoes and blend until no large pieces remain.
- Transfer to a bowl, add chives and the remaining half of green onions, except for half a tablespoon of each for garnish.
- Mix well and check seasonings.
- Serve in a bowl sprinkled with chives, fresh and fried green onions and crackers.
barely adapted from The Barefoot Contessa Cookbook, by Ina Garten