Barefoot Contessa'S Sun-Dried Tomato Dip (Light Version) - cooking recipe

Ingredients

1/4 cup sun-dried tomato packed in oil, drained and chopped (8 tomatoes)
8 ounces neufchatel cheese, room temperature (1/3 lower fat)
1/2 cup light sour cream
1/2 cup light mayonnaise
10 dashes Tabasco 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, Tabasco sauce, salt, and pepper in a food processor fitted with a metal blade.
Add the scallions and pulse twice.
Serve at room temperature.