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  • Jefferson Adams
    Jefferson Adams

    Sun-Dried Tomato Yogurt Dip (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: Sun-dried tomato yogurt dip makes a great party platter. Photo: CC--Allison Willey

    Celiac.com 07/14/2016 - Want an easy party platter that is sure to please? This delicious dip blends yogurt and mayonnaise with sun-dried tomatoes, hot sauce and scallions for a perfectly light warm weather treat.

    Ingredients:

    • 8 ounces cream cheese, room temperature
    • ½ cup plain whole milk yogurt
    • ½ cup mayonnaise
    • ¼ cup sun-dried tomatoes in oil, drained and chopped
    • 3 whole scallions, chopped
    • 1 tablespoon Sri Racha hot sauce
    • 1 teaspoon kosher salt
    • ¾ teaspoon freshly ground black pepper

    Instructions:
    Place the tomatoes, cream cheese, sour cream, mayonnaise, Sri Racha sauce, salt and pepper in a food processor or blender.

    Blend quickly. Add two scallions and pulse twice. Cover and refrigerate for at least 30 minutes before serving.

    Bring dip to room temperature, top with chopped scallions, and serve with assorted fresh vegetables and your favorite gluten-free bread, crackers, or chips.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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