Sarra Ina Garten’s sun-dried tomato dip is a creamy, tangy dip of sun-dried tomatoes pureed with cream cheese, sour cream, mayonnaise, and a hit of Tabasco. Fresh scallions are pulsed in at the end. You make it in the food processor in about a minute, and it makes two cups.
This recipe is from The Barefoot Contessa Cookbook (1999). Ina calls it “the most popular dip we make at Barefoot Contessa,” which is high praise from her store. She describes it as reminiscent of Russian dressing, updated with the intense flavor of sun-dried tomatoes.
The trick is adding the scallions only at the very end. You puree everything else smooth first, then drop in the scallions and pulse just twice. Puree them with the rest and they disappear, taking the fresh bite and the little flecks of color with them.
Ina Garten Sun Dried Tomato Dip Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy2
servings5
minutes150
kcalThe fastest crowd-pleaser in the book, ready in about a minute in the food processor. Make it ahead and serve at room temperature with chips, crackers, and crudités.
Ingredients
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1/4 cup sun-dried tomatoes in oil, drained and chopped (about 8 tomatoes)
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8 oz (225 g) cream cheese, at room temperature
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1/2 cup (120 g) sour cream
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1/2 cup (115 g) good mayonnaise
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10 dashes Tabasco sauce
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1 teaspoon kosher salt
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3/4 teaspoon freshly ground black pepper
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2 scallions, thinly sliced (white and green parts)
Directions
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Puree the base: In a food processor with the metal blade, puree the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, Tabasco, salt, and pepper until smooth.
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Pulse in the scallions: Add the scallions and pulse just twice, so they stay in flecks.
- Serve: Serve at room temperature.
Notes
- Use room-temperature cream cheese. Ina notes that cold cream cheese leaves the dip lumpy, while soft cheese purees smooth.
Drain the sun-dried tomatoes well before chopping. Excess jar oil makes the dip greasy and loose.
Taste before adding all the Tabasco. Ten dashes gives a gentle background heat, so start with less if you are sensitive.
FAQs
Can I make sun-dried tomato dip ahead of time?
Yes, and it is even better for it. Make it a day or two ahead so the sun-dried tomato flavor has time to spread through the creamy base.
Keep it covered in the fridge for up to five days. Take it out ahead of serving, since it is meant to be eaten at room temperature.
What do you serve with sun-dried tomato dip?
Ina serves it simply, with crackers, chips, and fresh vegetables. On a party platter it pairs well with another dip like her French Onion Dip
It also doubles as a spread on a sandwich or bagel, or serve it with sturdy Chipotle Cheddar Crackers for scooping.
Can I use dry sun-dried tomatoes instead of oil-packed?
Oil-packed tomatoes are best here, since they are soft and puree smoothly. They are what Ina uses.
If you only have dry ones, soak them in hot water for about 15 minutes until soft, then drain and chop. Otherwise they stay tough and chewy in the dip.
Can I make this dip without mayonnaise?
You can. The mayonnaise adds richness, so dropping it changes the texture a little.
Replace it with more sour cream for a tangier dip, or use Greek yogurt for a lighter one. The cream cheese still gives it plenty of body.
Does sun-dried tomato dip freeze well?
No, I would not freeze it. The cream cheese, sour cream, and mayonnaise base separates and turns grainy and watery once thawed.
It keeps well in the fridge instead, so make it a few days ahead rather than freezing.
