Barefoot Contessa's Sun-Dried Tomato Dip (Light Version) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Adapted from The Barefoot Contessa Cookbook, 1999. This wonderful dip is just as good as the original, using lower fat versions of cream cheese, sour cream, and mayonnaise. I bet you can't tell the difference! Ingredients:
1/4 cup sun-dried tomato packed in oil, drained and chopped (8 tomatoes) |
8 ounces neufchatel cheese, room temperature (1/3 lower fat) |
1/2 cup light sour cream |
1/2 cup light mayonnaise |
10 dashes tabasco sauce |
1 teaspoon kosher salt |
3/4 teaspoon fresh ground black pepper |
2 scallions, thinly sliced (white and green parts) |
Directions:
1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt, and pepper in a food processor fitted with a metal blade.
2. Add the scallions and pulse twice.
3. Serve at room temperature.
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