BAREFOOT CONTESSA'S SUN-DRIED TOMATO DIP

1 (8 ounce) package cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
10 dashes Tabasco sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Puree the cream cheese, sour cream, mayonnaise, tomatoes, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade.

Add the scallions and pulse twice. Serve at room temperature.

Makes 2 cups or 8 (1/4-cup) servings
Source: The Barefoot Contessa Cookbook by Ina Garten