Ingredients: 1 cup Hellmann’s mayonnaise 1 (8-ounce) package cream cheese, at room temperature ½ cup sun-dried tomatoes in oil, drained and chopped 2 cloves garlic, pressed ¼ teaspoon cayenne pepper 1 teaspoon black pepper ½ to 1 teaspoon kosher salt 3 green onions with tops, thinly sliced ¼ cup chopped basil (optional) 3 or 4 extra sun-dried tomatoes

Directions:      In a food processor, pulse the mayonnaise, cream cheese, tomatoes, garlic, cayenne, black pepper, and salt until blended. Add onions and, if desired, basil and process briefly. Add 3 or 4 more coarsely chopped tomatoes and pulse briefly so they are still recognizable. Serve at room temperature with vegetables or toasted baguettes. Refrigerate overnight.      Presentation idea: Put dip in a white bowl in the center of a large round white platter. Alternately place partially cooked, trimmed asparagus spears that have been shocked in ice water to enhance the green color and uncooked snow peas with the ends trimmed for a dramatic statement in a spokelike arrangement around the bowl. Recipe from Tracy Mullen. *See more recipes in our sauces, dips, & salad dressings collection