- 1 1/2 tablespoons olive oil
- 1 small red onion, finely chopped
- 1 jalapeno pepper, finely chopped, or to taste
- 2 cloves garlic
- 7 sun-dried tomatoes packed in oil, chopped
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup horseradish, drained
- Dash Worcestershire sauce
- Dash hot pepper sauce
- Finely chopped chives (optional)
- Heat oil in 10-inch skillet over medium-high heat and cook onion and jalapeno pepper, stirring occasionally, 3 minutes or until tender. Stir in garlic and tomatoes and cook 1 minute. Remove and cool slightly, about 10 minutes.
- Process cooled tomato mixture, Hellmann's(R) or Best Foods(R) Real Mayonnaise, cream cheese, horseradish, Worcestershire sauce and hot pepper sauce until smooth. Turn into medium serving bowl, cover and refrigerate at least 1 hour. Just before serving, sprinkle with chives and serve, if desired, with blue corn tortilla chips, celery or shrimp.