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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sun-Dried Tomato Dip Recipe

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This recipe for Sun-Dried Tomato Dip is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. sun-dried tomatoes in oil, drained & chopped
8 oz. cream cheese, room temperature
1/2 C. sour cream
1/2 C. Mayonnaise
8-10 dashes Tabasco (or to taste)
1 tsp. salt
3/4 tsp. freshly ground pepper
2 green onions, thinly sliced
Directions:
Directions:
Puree the chopped tomatoes, cream cheese, sour cream, mayonnaise, Tabasco, salt and pepper in food processor. Stir in green onions, transfer to a bowl; cover and chill one hour before serving time. Serve at cool room temperature to make for easy spreading on crackers and baguettes or as a dip for veggies.
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Be careful with Tobasco. I had to add more cream cheese and sour cream because it was too strong for me.

 

 

 

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