SUN-DRIED TOMATO DIP

Oh the joy of dipping! and I’m not talking about skinny dipping because 1) it’s gonna be -20 °F tonight 2) it’s safer to have some clothes on when you’re not in your own home or shower and 3) let’s be honest, unless you’re a super model, no one really look great naked. ha ha o.k. Before I keep going into the deep end, let’s get back to the dip.

This Sun-dried tomato dip is super easy and so addictive. I was almost embarrassed to post it since there’s not a single step that involves cooking. But after being a huge hit at back to back parties; Christmas at Mark and Patty’s and a “Girls Just Want to Have Fun” party at our house, what the heck! I think I need to share it with the world. It is colorful, flavorful (sweet, a little tangy with a little kick from hot sauce and super creamy) and addictive. Like I said there’s no cooking involved, just a little bit of chopping and basically throw everything in a food processor. So, if you get invited to a party or have one at your house, try it. I promise, it is awesome.

I got the recipe from Ina Garten’s the Barefoot Contessa cookbook. It was claimed to be the most popular dip they made at her special food store in East Hampton and I can totally see why. Ina didn’t lie.

Let me show you how to make it. Let’s cook some food! or shall I say let’s make some dip!

Chop sun-dried tomatoes into small pieces. Slice green onions into thin slices (both white and green parts). Save a little bit of both for topping later. Add the rest to the food processor, along with cream cheese, sour  cream, mayo, hot sauce, salt and pepper.

Blend until everything is combined.

Scrape the sides and pulse a few more times.

Transfer to a serving bowl. Top with the sun-dried tomatoes and green onions you reserved earlier. Serve with chips, and veggies. Enjoy!

Hope you give this Sun-dried Tomato Dip a try. The recipe card is on the bottom.

If you need some other ideas for a party, check these out. You can see how I made them by clicking on each link.

Charcuterie, Truffled Egg Salad and Ham Tea Sandwiches, Turkey Cream Cheese Tea Sandwiches, Bruschetta, Marinated Mozzarella, and Shortbread Cookies with Chocolate Ganache.

I love putting together a Charcuterie board.

Also love serving Bruschetta, Marinated Mozzarella, Rosemary Cashews (recipe coming soon) and some store-bought pepper crackers.

For cocktails, the Holiday Mule was amazing and so festive.

I love having people over. It is my way to say thank them and to celebrate the holidays. Also, thanks you you guys, my amazing readers/fans. Cheers to 2018!