Sun-dried Tomato Dip

Sun-dried Tomato Dip
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Chef Will Bohmann, New England Culinary Institute

Crudites are raw seasonal vegetables accompanied by a dipping sauce.  Here is a great low-fat dipping sauce to serve with your garden harvest.  It only takes minutes to make - if only the vegetable cutting were as easy to prepare too!

10 sundried tomatoes in oil, drained and chopped (If using those not packed in oil, re-constitute in a small amount of boiling liquid until soft)
8 oz. low-fat cream cheese, room temperature
1 cup low-fat sour cream
Fresh cracked black pepper
1/2 teaspoon red pepper flakes
Tabasco or hot sauce, to taste

Puree all ingredients in a food processor.

Season to taste.

For more color, add scallion, basil, or cilantro at the end and pulse a couple of times.  

Garnish with basil, cilantro, or scallion.  

Serve with radish, peppers, cucumbers, cherry tomato, zucchini, asparagus, or green beans.

Serves best at room temperature.

Makes 2 cups.