I love to serve this easy dip for family gatherings or summer barbecues. It comes together in 15 minutes and keeps for about a week in the refrigerator.
- 8–10 plump sun-dried tomatoes (hydrated in boiling water and coarsely chopped)
- 1/2 cup cream cheese, at room tº
- 1/2 cup sour cream, at room t°
- 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.
Tips & tricks for making this recipe:
- Flavor: adapt it to your personal flavor. Make it spicier, use less mayo, more pepper, whatever suits your taste buds. It’s you eating it after all. Omit the spicy, reduce the mayo and add some oven-baked tomatoes, or roasted garlic (a no-brainer really, who can argue with that).
- Uses: I have made it for parties, for barbecues, and even used it in chicken sandwiches and it’s beyond good. Duplicate or triple it and make it up to a week in advance.
- Processor: 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 if you’re used to doing it that way; I find it hard to take out all of the mixture from the jar, so I never use it.
Keywords: sun-dried tomato dip, tomato appetizer