Since becoming the owner/manager/parent of two Littles, I’ve come to realize that I am a big snacker. Like, huge. It might or might not have to do with the fact that I no longer have the time to sit down and enjoy a meal. Forget meals, even bathroom breaks are a luxury of the past. And showers? Pssh, ain’t nobody got time for that! (After rereading this, I realize that I must sound really disgusting, but this girl is just trying to keep things real 😉 )
Anyway, back to the topic at hand- snacks! I love having some kind of snack at the table when I have friends over, and dip is one of those things that everyone loves. Whether it be adults or children, everyone enjoys scooping their favorite veggie or chip into a bowl of their favorite dip.
Today’s recipe, a Sundried Tomato Dip, is a welcome departure from the usual salsa and sour cream and onion dip. It’s creamy, flavorful, and versatile enough that it could be delicious as a condiment in burgers, wraps, and sandwiches. In fact, I think I’ll be throwing together some chicken sandwiches with whatever leftover dip I have 🙂
(In some fun news, I’ve joined the talented team of ladies at Macaron And On, and this post comes from me as one of their food contributors. For those who are coming over from Macaron And On, welcome! I hope to get to know you better and see you around more often 🙂 )
Sundried Tomato Dip
Yield: Approximately 2 Cups
- 8 ounces cream cheese, at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup sundried tomatoes (approximately 8 tomatoes; either oil-packed or dry-packed may be used. If using oil-packed, blot dry. If using dry-packed, rehydrate by submerging in boiling water for one hour; blot dry and use as directed.)
- 2 teaspoons Louisiana-style hot sauce
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 2 green onions, thinly sliced
Combine cream cheese, mayonnaise, sour cream, tomatoes, hot sauce, salt, and black pepper in the bowl of a food processor. Pulse on high speed until completely smooth, making sure to scrape down the sides of the bowl in between pulses. Fold in green onions.
Serve with choice of accompaniments. Dip may be made up to three days in advance and must be stored in the refrigerator.