Photo
and text by KARA DICAMILLO/ecoRI.org News contributor
With
the weather getting a bit warmer, everyone is getting anxious to spend time
outside. For me, that not only means tending to the gardens but also
entertaining friends and neighbors. I’m always looking for quick, satisfying
snacks to keep in the refrigerator for friends to enjoy when they stop by on a sunny
Saturday afternoon.
This
recipe was derived from the “Barefoot Contessa Cookbook.” I’ve made a few
substitutions, one of them being with the spring garlic (or green garlic) I
picked up from my CSA this week. I like how it enhances the flavor just a bit,
not to mention it’s one of the first signs of spring. This dip takes just a few
minutes to make and can be kept in the refrigerator for about a week. You can
serve it with fresh veggies and/or pita chips, or spread it on crackers. It was
a hit this past weekend.
Makes about 2 cups
1
cup of sun-dried tomatoes in oil, drained
8 ounces of cream cheese, room temperature
1 cup of sour cream
2 stalks of spring garlic
15 dashes of Tabasco sauce
1 teaspoon of salt
1 teaspoon of freshly cracked pepper
8 ounces of cream cheese, room temperature
1 cup of sour cream
2 stalks of spring garlic
15 dashes of Tabasco sauce
1 teaspoon of salt
1 teaspoon of freshly cracked pepper
In
a food processor, blend all of the ingredients until just about smooth. Serve
at room temperature.
