Sun-Dried Tomato Sauce

Makes 2 cups

Active time: 15 minutes

Start to finish: 15 minutes

1 (8-ounce) package cream cheese, softened

1/2 cup mayonnaise

1/2 cup sour cream

3 garlic cloves, minced

2 teaspoons herbes de Provence

1/2 cup sun-dried tomatoes packed in oil, drained and diced

4 scallions, white parts and 2 inches of green tops, cut into 1-inch sections

Salt and freshly ground black pepper to taste

1. Combine cream cheese, mayonnaise, sour cream, garlic, and herbes de Provence in a food processor fitted with a steel blade. Puree until smooth.

2. Add sun-dried tomatoes and scallions to the work bowl, and chop finely using on-and-off pulsing. Season to taste with salt and pepper, and refrigerate until ready to use.

Note: The sauce can be refrigerated for up to 4 days.

If your sun-dried tomatoes are not packed in olive oil, rehydrate them in boiling water for 10 minutes, then drain them and continue with the recipe. If you use them as they are they will not be chewable in the sauce.