Sun-Dried Tomato Dip

By carvalhohm

Ingredients

• 1/4 cup oil-packed, sun-dried tomatoes, drained and chopped
• 8 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• hot pepper sauce (Tabasco or Franks), to taste
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup fresh basil

Preparation

Step 1

Place all the ingredients except the fresh basil in food processor. Process until well-blended. Add the basil and continue processing until smooth.

Chill at least one hour in the refrigerator before serving. Serve with fresh vegetables, any type of crackers or pita chips.

Serves: 16.