I remember the first time I had this dip; my friend was throwing an impromptu dinner party and had a platter with this dip and piles of fresh veggies (she had blanched the asparagus for her fresh vegetable platter, which I remember noticing---and liking). Now, it was my turn: I threw an impromptu Halloween party and added this dip to my list of appetizers. Then I had the idea to make it look like a pumpkin was vomiting this 'red globby dip.' (See my picture, below, where I used dried figs and olives for the pumpkin's eyes and red pepper for its' nose). My son Caleb made the ill-looking pumpkin pictured here---puking seeds and pumpkin guts. I think it turned out brilliantly!

Mine just happened to be edible---and center to our Halloween spread. I surrounded this sundried tomato dip [puke] with broccoli, red pepper spears, cucumber and carrot disks. And for the record: I was thrilled at this budget-savvy centerpiece for a ghoulish-laden, ghostly party.

Sun-dried Tomato Dip (Barefoot Contessa cookbook, p54). makes 2 cups.

1/4 cup sundried tomatoes in oil, drained and chopped 8 oz. sour cream, room temp. 1/2 cup sour cream 1/2 cup good mayo 10 dashes Tabasco KS & CO TT (translation: Kosher Salt and Coarse Pepper To Taste) top with 2 thinly sliced scallions

Puree and serve. Notes: pump up the flavor with ample black pepper and pulse in an extra 2 T scallions right into the dip.