¼ c. sun-dried tomatoes in oil, drained and chopped
8 oz. cream cheese, at room temperature
½ c. sour cream
½ c. mayonnaise
10 dashes Tabasco sauce
1 tsp. kosher salt
¾ tsp. freshly ground black pepper
2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing, if desired
Place 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 scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, then garnish with sliced scallions, if desired. Serve with flat bread, fresh vegetables, crackers, chips or all of the above. —Makes 2 cups.