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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This was excellent! Nice and creamy, despite my using 5% sour cream and subbing out mayo for greek yogurt. Tastes great! leftovers being used as a sandwich spread-MMMMM! Instead of tabasco, I used a habarnero chile sauce-nice heat-maybe too much for the kids, but that leaves more for me! Thanks for the recipe!
I am not generally a fan of sun dried tomatoes, but the dip was creamy and tasty!
I made this for an hors d’oeuvre for Thanksgiving. It was great because I could make it ahead of time. I served it with some homemade flatbread and it was a big hit. It was all I could do not to devour it before Thanksgiving….I tasted it and OMG it was like So good. I did add a bit more spice, because I like things spicy.
Made this dip for a party last weekend and it was devoured. Delicious!
Have made half a dozen recipes from the site, loved them all but this one was a little disappointing. Flavour was good but dip was SO rich – I used full fat cream cheese, 5% sour cream and low fat mayo, so lightened it slightly from original recipe but still found it too rich for me. Will keep trying new recipes though, love the site!
This is so easy and is something different than the usual dip served with veggies/crackers. I like to add a bit more of the tomatoes for even more flavor. Love the hot sauce too.
really nice dip, I tend to nearly double the amount of tabasco, but that is just my preference. I alos make it low fat with low fat cream cheese, light sour cream and no fat mayo, still tastes great.
this one is a keeper. i’ve made it a couple of times now, just as described, and it’s gotten rave reviews. i’ve been asked for the recipe.
I LOVE this dip! Everyone who I serve it to, loves this dip! Even tomato haters!
I think I have something wrong with me that I have to tweak every recipe I ever make… The original was too heavy for me so I use Neufchâtel cream cheese, and substitute a heaping tablespoon plain yogurt for about the same mayo. When I can find it, I use Simply Sour Cream (no fat sour cream with no additives) from Trader Joes. I also love sun-dried tomatoes so I add another 1/4 cup of the kind not in oil. I put an extra green onion or two in as well.
*Everyone* eats their vegetables with this dip!
I used low-fat cream cheese, sour cream & mayo and it was yummy. I also forgot to add the hot sauce. Oops. I still enjoyed it. I will definitely make it again.