Sun-Dried Tomato & Chipotle Dip with Vegetable Crudités

May 30, 2015
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Photo by Lynda Marren
  • Serves 10 people
Author Notes

This easy extension of hummus with a variety of fresh, cut-up vegetables will get the party started on a light and healthy note. For extra kick, use one more chipotle chile. —Lynda Marren

What You'll Need
  • Dip Ingredients
  • 8 ounces prepared hummus
  • 10 canned sun-dried tomatoes, drained
  • 1/4 cup lemon juice
  • 2 tablespoons sour cream
  • 1 teaspoon Tabasco sauce (or more to taste)
  • 1 canned chipotle chile
  • 1 teaspoon chopped basil
  • 1 teaspoon chopped thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Suggested Vegetables
  • Cucumbers
  • Carrots
  • Red bell peppers
  • Yellow bell peppers
  • Roasted new potatoes
  • Watermelon radishes
  1. Combine all dip ingredients in a food processor on pulse mode until chunky. Continue blending until desired consistency is reached. Add more salt and pepper to taste.
  2. Platter vegetables with contrasting shapes and colors next to each other and place sundried tomato dip in a bowl on the platter.
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