I hadn't tried this one before - but was hosting a small gathering with some girlfriends and thought it would be a good addition to the appetizers. This recipe came out of the Pomegranate & Prickly Pears Cookbook from The Junior League of Phoenix. It was quite tasty! The cookbook offers many pairing suggestions, I served it with sourdough baguette slices along with red and yellow bell pepper strips.
Sun-Dried Tomato Dip
Makes 2 Cups
From Pomegranates & Prickly Pears a cookbook by the Junior League of Phoenix
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup drained oil-packed sun-dried tomatoes, chopped
10 dashes Tabasco sauce, or to taste
1 teaspoon salt
1 teaspoon pepper
1 green onion, sliced (white and green)
Combine the cream cheese, sour cream, mayonnaise, sun-dried tomatoes, Tabasco sauce, salt, and pepper in a food processor and process until pureed. Yep - I still use my Beaba Babycook from Williams Sonoma as a small food processor when I don't want to get out the Cusinart!!!
Add the green onion and pulse twice. Chill, covered, until serving time.
Bring the sun-dried tomato mixture to room temperature and serve with baguette slices, Melba toast rounds, broccoli florets, sugar snap peas, and or orange and yellow bell pepper strips.