Sun-dried Tomato Dip

1/4 c. sun-dried tomatoes in oil
1 (8 oz.) pkg. cream cheese, room temp.
1/2 c. sour cream
1/2 c. good mayonnaise
10 dashes Tabasco sauce
1 tsp. kosher salt
3/4 tsp. black pepper, freshly ground
2 green onions, thinly sliced

Drain and chop the tomatoes. Puree tomatoes, cream cheese, sour cream, mayonnaise, Tabasco, salt, and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Use the white and green part of the onions. Serve at room temperature with crackers.

Michelle submitted this to the ward cookbook......yum!