Barefoot Contessas Sun Dried Tomato Dip Light Version Recipes

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BAREFOOT CONTESSA SUN-DRIED TOMATO DIP



Barefoot Contessa Sun-Dried Tomato Dip image

This sun-dried tomato dip is tangy and delicious and full of bright summer flavor.

Categories     Appetizers

Time 10m

Yield 2 cups

Number Of Ingredients 8

¼ cup sun-dried tomatoes in oil, drained and chopped
8 ounces cream cheese, at room temperature*
½ cup sour cream
½ cup mayonnaise, best quality such as Hellmann's
10 dashes Tabasco sauce
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired

Steps:

  • Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Blitz to blend well. Add the scallions and pulse twice. Cover and refrigerate until ready to serve. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh vegetables, crackers, chips or all of the above.
  • *It is important that the cream cheese be room temperature so there are no lumps.

Nutrition Facts : Calories 187, Fat 19 g, Carbohydrate 2 g, Protein 2 g, SaturatedFat 7 g, Sugar 1 g, Fiber 0 g, Sodium 170 mg, Cholesterol 35 mg

SUN-DRIED TOMATO DIP



Sun-dried Tomato Dip image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

1/4 cup sun-dried tomatoes 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 freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Steps:

  • 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.

BAREFOOT CONTESSA'S SUN-DRIED TOMATO DIP (LIGHT VERSION)



Barefoot Contessa's Sun-Dried Tomato Dip (Light Version) image

Adapted from The Barefoot Contessa Cookbook, 1999. This wonderful dip is just as good as the original, using lower fat versions of cream cheese, sour cream, and mayonnaise. I bet you can't tell the difference!

Provided by Juenessa

Categories     < 15 Mins

Time 10m

Yield 2 cups

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 609.7, Fat 54.4, SaturatedFat 23.9, Cholesterol 127.3, Sodium 1892.2, Carbohydrate 17.4, Fiber 1.5, Sugar 3, Protein 14.7

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