Sun-Dried Tomato Dip

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* Exported from MasterCook *

 

SUN-DRIED TOMATO DIP

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1/4 cup sun-dried tomatoes in oil -- drained and chopped

(8 tomatoes)

8 ounces cream cheese -- room temperature

1/2 cup sour cream

1/2 cup good mayonnaise

10 dashes Tabasco

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

2 scallions -- thinly sliced

(white and green parts)

 

Purée the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco

sauce, salt, and pepper in a food processor fitted with a metal blade. Add the

scallions and pulse twice. Serve at room temperature.

 

Makes 2 cups.

 

[The Barefoot Contessa Cookbook, Ina Garten]

 

 

Source:

" Taken from food nouveau.com "

 

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Per Serving (excluding unknown items): 1052 Calories; 103g Fat (86.7% calories

from fat); 21g Protein; 14g Carbohydrate; 1g Dietary Fiber; 300mg Cholesterol;

2617mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2

Non-Fat Milk; 19 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0