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Sunday, April 21, 2013

Spicy dip

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.

Sun-Dried Tomato and Spring Garlic Dip 

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

In a food processor, blend all of the ingredients until just about smooth. Serve at room temperature.