Sun-dried Tomato Dip

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Very Tastey the longer it sits the better. I recommend making the night before!

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Delicious and easy. Would definitely make again. Use salt to taste.

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Here's a way to make this even more simple and delicious......increase amount of tomatoes to 1/2 cup, and leave out sour cream & mayo. And note this really doesn't need salt as the tomatoes by themselves are pretty salty. Make sure to add in oil from the tomatoes. Stir by hand, don't process in food processor for chunky texture. Let it sit in the fridge for several hours for the flavors to marry. Served with gluten free rice crackers from Costco--awesome!

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Just Amazing!!! Took it to a party and there was nothing left.

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The first time I made this dip- it was so salty I had to throw it out. Of course I should have added salt to taste instead of used the amount called for in the recipe. I just tried it again and used 2 small pinches of kosher salt and it came out amazing. Very excellent to use with bread or veggies as a dip- also would make a great sandwich spread. I would recommend this!

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I pretty much like everything Ina whips up... but meh to this dip. However, it might (might work as an interesting sandwich spread. Also, it was extremely easy to make. I ate a few bites with small French bread pieces then gave it to my mom to bring to work for her co-workers who'll eat anything. Apparently they mostly all really liked and devoured this dip.

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This is a colorful and flavorful vegetarian dip that everyone enjoyed. We served it cold with carrots, cherry tomatoes, hothouse cucumer and blanched asparagus for a healthy alternative. As the recipe states, you need to make it ahead of time to allow the flavors to blend and you need to use kosher salt and not regular table salt.

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My mom and I love to make this dip when entertaining and it is always well received. I tend to go a little heavy on the sundried tomatoes and a few extra dashes of hot sauce for a stronger flavor.

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This dip is wonderful. I've made it a few times for parties and it always receives rav reviews and every ounce is eaten. I serve cold with dried pita chips and it's devine. I do spice it up a little with garlic powder, italian seasoning and whatever else I find in the cabinet. Also, I have trouble accessing the dried tomatoes kept in oil, so I will add a few drops of olive oil before chopping the dry ones in the food processor.

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I brought this dip to a family dinner and it was a hit! The flavours are fantastic. It definatly needs to be chilled, but is great with veggies, crackers, chips, you name it!