Sun-Dried Tomato Dip of the Gods

This is not just any veggie dip. This is the real deal. It is rich and thick and goes well with any vegetable or with something more crackery (I used pita chips). It's super easy to make too. Not quite as easy as popping open a bottle of ranch dressing, but totally worth it.

Here's what you need to make this amazing dip. 1/2 cup sour cream (I think my tub might be a tad bit more), 1/2 cup mayo, Tabasco sauce, 1/4 cup sun-dried tomatoes in oil, ground pepper, one package cream cheese, 2 scallions, and kosher salt.

Now dump 1/4 cup chopped sun-dried tomatoes, an 8oz package of softened cream cheese, 1/2 cup sour cream, and 1/2 cup mayo into a food processor. I told you this was easy.

Now add 10 dashes of Tabasco sauce, 1 teaspoon kosher salt, and 3/4 teaspoon ground pepper. Recipe still isn't hard yet, is it?

Pulse the food processor (use a metal blade) until everything is combined.

Now slice up 2 whole scallions. Other than cutting up your tomatoes, this is the only cutting involved. Here's to laziness!

Now throw those in the food processor and start to relax because your work is almost done.

Pulse the food processor 2-3 times to get the scallions mixed in.

And you're done! The scallions and tomatoes retain their shape well in the dip, so you have delicious bits in there. If you're lazy like me you'll buy almost everything you eat this great dip with already prepared. Baby carrots, pita chips, and broccoli florets - check! But I didn't moan too much about slicing up some cucumbers. In comparison to cutting broccoli, that takes no time at all. Serve the dip at room temperature.

Now dig in to this luxurious dip and you'll have everyone thanking you for not serving some over-seasoned watery dip. Blech.

Sun-Dried Tomato Dip by Barefoot Contessa (she knows her stuff)
1/4 cup sun-dried tomatoes in oil, chopped
8 oz cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayo
10 dashes Tabasco sauce
1 teaspoon kosher salt
3/4 teaspoon ground pepper
2 scallions, thinly sliced

Add 1/4 cup chopped sun-dried tomatoes, 8 oz softened cream cheese, 1/2 cup sour cream, 1/2 cup mayo, 10 dashes Tabasco sauce, 1 teaspoon kosher salt, and 3/4 teaspoon ground pepper to a food processor. Pulse until combined and smooth. Add 2 thinly sliced scallions to the food processor and pulse 2-3 times. Serve the dip at room temperature with vegetables of your choice.