Sun-Dried Tomato & Chipotle Dip With Vegetable Crudités

• 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.

ingredients, tomatoes, lemon juice, sour cream, tabasco sauce, chile, basil, thyme, salt, black pepper, vegetables, cucumbers, carrots, red bell peppers, yellow bell peppers, potatoes, watermelon radishes

Taken from food52.com/recipes/36316-sun-dried-tomato-chipotle-dip-with-vegetable-crudites (may not work)