Sun-Dried Tomato Dip - cooking recipe

Ingredients

1/4 cup sun-dried tomato packed in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon fresh 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.
If making in advance, store in the refrigerator and take out the morning of to let the cream cheese soften.