Sun-Dried Tomato Dip - cooking recipe

Ingredients

1/4 c. sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 oz. cream cheese (at room temperature)
1/2 c. sour cream
1/2 c. good mayonnaise
10 dashes hot red pepper sauce
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Preparation

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 and pulse twice.
Serve at room temperature.
Makes 2 cups.