When I was home for the holidays, we threw a baby shower for my sister-in-law, who’s due in February. I’m so excited for the arrival of my second niece/nephew! We made waaaay too much food, but it was delicious, and this sun-dried tomato dip was on the menu. It’s a Barefoot Contessa recipe, and it goes great with chips or a vegetable platter — it’s super creamy, with great flavor from the sun-dried tomatoes and scallions and a nice hit of spice from the hot sauce. The best thing — this is super easy to make. I don’t even have any tips for you, except to make sure the cream cheese is room temp to make blending it easier. Quick and easy!

Sun-dried Tomato Dip

Ingredients

• 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise
• 10 dashes, hot red pepper sauce
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 scallions, thinly sliced (white and green parts)

Directions

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