I remember the first time I had this dip; my friend was throwing an impromptu dinner party and had a platter with this dip and piles of fresh veggies (she had blanched the asparagus for her fresh vegetable platter, which I remember noticing—and liking).
Now, it was my turn: I threw an impromptu Halloween party and added this dip to my list of appetizers. Then I had the idea to make it look like a pumpkin was vomiting this ‘red globby dip.’ (See my picture, below, where I used dried figs and olives for the pumpkin’s eyes and red pepper for its’ nose). My son Caleb made the ill-looking pumpkin pictured here—puking seeds and pumpkin guts. I think it turned out brilliantly!
Mine just happened to be edible—and center to our Halloween spread. I surrounded this sundried tomato dip [puke] with broccoli, red pepper spears, cucumber and carrot disks. And for the record: I was thrilled at this budget-savvy centerpiece for a ghoulish-laden, ghostly party.
Sun-dried Tomato Dip (Barefoot Contessa cookbook, p54).
makes 2 cups.
1/4 cup sundried tomatoes in oil, drained and chopped
8 oz. sour cream, room temp.
1/2 cup sour cream
1/2 cup good mayo
10 dashes Tabasco
KS & CO TT (translation: Kosher Salt and Coarse Pepper To Taste)
top with 2 thinly sliced scallions
Puree and serve. Notes: pump up the flavor with ample black pepper and pulse in an extra 2 T scallions right into the dip.