Sun Dried Tomato Dip

It's August and fresh veggies abound. Serve raw vegetables sliced or whole with this Sun Dried Tomato Dip for an easy, delicious appetizer.

Sun Dried Tomato Dip

Adapted from The Barefoot Contessa Cookbook

For the best taste, make this dip the day before you intend to serve it so that there is sufficient time for the flavors to combine.

Don't be shy when using the Tobasco sauce. The recipe calls for dashes, not measly little drops. Start with 8 dashes and taste; I typically use around 12 dashes. If you do not use sufficient Tobasco, the dip will disappoint.

Substitutions: Stick with regular, original cream cheese for this recipe. I do use light sour cream, but I don't like the taste of either fat free sour cream or light mayonnaise and avoid using either one.

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1/4 cup (about 8 pieces) sun dried tomatoes in oil, drained and chopped.

8 ounces cream cheese

1/2 cup sour cream

1/2 cup mayonnaise

10-12 dashes of Tabasco sauce

1 tsp salt

3/4 tsp fresh ground pepper

2 scallions, thinly sliced.

In a food processor, puree the tomatoes, cream cheese, sour cream, mayo, Tabasco sauce, salt and pepper. Add the scallions and pulse just a few times to lightly combine.

Refrigerate until serving.