Ina Garten's Sun-dried Tomato Dip
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  1. 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
  2. 8 ounces cream cheese, at room temperature
  3. 1/2 cup sour cream
  4. 1/2 cup good mayonnaise
  5. 10 dashes, hot red pepper sauce
  6. 1 teaspoon kosher salt
  7. 3/4 teaspoon freshly ground black pepper
  8. 2 scallions, thinly sliced (white and green parts)
  1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade.
  2. Add the scallions and pulse twice.
  1. Serve at room temperature with crackers, bread or my favourite warmed pita bread
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