Ina Garten Sun-Dried Tomato Dip

Ina Garten sun-dried tomato dip is a creamy, tangy party dip with sun-dried tomatoes, cream cheese and fresh scallions that comes together in 5 minutes flat. Save this easy party appetizer for summer cookouts, game day or potluck nights, because it's a simple food processor recipe.

Let the cream cheese sit out until it's fully soft before you blend, because cold cream cheese leaves little lumps in the dip. Skip that and you end up with a grainy spread instead of a smooth, creamy one.

Ina Garten calls this the most popular dip at her Barefoot Contessa shop, and she describes it as a Russian dressing updated with sun-dried tomatoes and scallions. It comes from The Barefoot Contessa Cookbook (1999), and a little Tabasco gives it a gentle kick.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Sun-Dried Tomato Dip

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Calories

150

kcal

The dip blends into a smooth, pale pink spread with a tangy bite and tiny flecks of tomato. Scallions go in last and get pulsed just twice, so they stay fresh and crunchy.

Ingredients

• 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
  

• 8 ounces cream cheese, room temperature
  

• 1/2 cup sour cream
  

• 1/2 cup good mayonnaise
  

• 10 dashes Tabasco sauce
  

• 1 teaspoon kosher salt
  

• 3/4 teaspoon freshly ground black pepper
  

• 2 scallions, thinly sliced (white and green parts)
  

Directions

• Gather the ingredients: Chop 1/4 cup drained sun-dried tomatoes in oil, which is about 8 tomatoes, and set 8 ounces of room-temperature cream cheese on the counter. Then thinly slice 2 scallions, using both the white and green parts.
• Purée the dip: Add 1/2 cup sour cream, 1/2 cup good mayonnaise, 10 dashes Tabasco sauce, 1 teaspoon kosher salt and 3/4 teaspoon freshly ground black pepper to a food processor fitted with a metal blade. Then add the tomatoes and cream cheese and purée until the mixture is completely smooth and creamy.
• Add the scallions: Add the sliced scallions and pulse just twice. That keeps them in small pieces, so you still get fresh green flecks and a little crunch.
• Serve the dip: Spoon the dip into a serving bowl and let it come to room temperature. Then serve it with crackers, chips or fresh vegetables.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO silicone spatula set, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does my dip have lumps in it?

Cold cream cheese is almost always the cause, since it doesn't blend smoothly with the other ingredients. Set it out on the counter until it's soft, and the food processor will turn it silky.

Can I use only the green part of the scallions?

You can, but the white part has the most flavor, so I like to use both. The green adds color and a little texture, which makes the dip look as good as it tastes.

What should I serve with this dip?

Crackers, chips and fresh vegetables all work well here. Carrots, asparagus and radicchio leaves make a colorful platter, and they're sturdy enough to scoop up the dip.

Can I make this dip ahead of time?

It comes together in about 5 minutes, so there's little need to make it far ahead. If you do, cover it and keep it in the fridge, then let it sit out to reach room temperature before serving.

Can I use a blender instead of a food processor?

A food processor works best because it handles the thick cream cheese easily. A small blender can work too, but you may need to stop and scrape down the sides so everything blends evenly.