I was asked to bring a veggie tray to Aunt Pearl's thanksgiving. Well, I thought that the basic brocolli, carrots and celery with store bought dip just didn't sound that fun or exciting. So I used an Ina Garten recipe for sundried tomato dip. I thought it was delicious! The dip was very flavorful and very easy. Plus - I got to use the food processor my mom and dad got me for my birthday! :) (Early present!). Also, for the veggies, I did celery and carrots (just because they are popular for a reason so figured I'd better include those) and green beans, asparagus (both blanched) and red and yellow pepper. Isn't it pretty?
Ingredients
1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)
Directions
Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions (saving a few for topping) and pulse twice. Let flavors blend overnight if possible. Serve cold or at room temperature topped with scallions.
