Sun-Dried Tomato Dip
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Savor the taste of summer with this sun-dried tomato dip from The Barefoot Contessa Cookbook—perfect for picnics and patio parties!
This sun-dried tomato dip from Adapted from The Barefoot Contessa Cookbook by Ina Garten is the epitome of easygoing summer party fare. Think picnic, entertaining on your sun-soaked patio, or enjoying an outdoor concert on the lush grass with a glass of white wine in hand—pure grown-up bliss! I first tasted this dip at a get-together at my friend Lisa’s house, and if an empty bowl is the ultimate test for a dish’s deliciousness, this dip passed with flying colors. Though the dip is made with sun-dried tomatoes, it’s not overwhelmingly “tomato-y.” Rather, it boasts a tangy, irresistible flavor that just captures the essence of summer. It’s no wonder this dip is a best-seller at the Barefoot Contessa store.
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Barefoot Contessa Sun-Dried Tomato Dip
Savor the taste of summer with this sun-dried tomato dip from The Barefoot Contessa Cookbook—perfect for picnics and patio parties!
Ingredients
- ¼ cup sun-dried tomatoes in oil, drained and chopped
- 8 ounces cream cheese, at room temperature*
- ½ cup sour cream
- ½ cup mayonnaise, best quality such as Hellmann's
- 10 dashes Tabasco sauce
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired
Instructions
- Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
- *It is important that the cream cheese be room temperature so there are no lumps.
Nutrition Information
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- Per serving (10 servings)
- Calories: 187
- Fat: 19 g
- Saturated fat: 7 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 2 g
- Sodium: 170 mg
- Cholesterol: 35 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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oh wow! this would be a quick way to send a diet flying out the door! still… it looks quite worth it!!!
I made this dip recently for my family and we loved it … it sure didn’t last long!
Abagail Orme
I cannot thank you enough for the blog.Really looking forward to read more. Really Great.
Yum! I love recipes that can just be thrown together in the food processor. Adding to my recipe file.
I’ll be making your coconut banana tonight for the 76th time. Okay fourth.
This recipe looks delicious. I am going to try using 1/2 lower fat cream cheese and see if it would affect the taste. Thanks for sharing.
I have been making this recipe for a few years now, and have always used Helmann’s light, 1/3 fat cream cheese and light (or fat free) sour cream. Still tastes delicious (or perhaps ignorance is bliss)!
Oh that just looks so fresh and inviting!! Perfect for summer days!
yay to Kelly. Kelly mentioned this recipe several times to me- the pictures of it makes me want to finally make it. Yummy!
I have her cookbook and have also overlooked this recipe for years! How did that happen?! This looks amazingly good- I’ll definitely try it out soon!
This sounds yummy. Will have to make it soon, thanks.