Yogurt Sun Dried Tomato Walnut And Basil Dip Food

BAREFOOT CONTESSA SUN-DRIED TOMATO DIP

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.

BASIL AND SUN-DRIED TOMATO DIP

Steps:

• Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.

YOGURT SUN-DRIED TOMATO AND BASIL DIP

Steps:

• 1. Place tomatoes and garlic in a small food processor; process until tomatoes are in tiny pieces.
• 2. Add onions, basil and 2 tablespoons walnuts; pulse on and off until all ingredients are finely chopped.
• 3. Transfer to a medium bowl and stir in yogurt. Season to taste with salt and pepper and sprinkle with remaining walnuts.