The director-screenwriter-producer on her decades-long love affair with Ina Garten’s first cookbook.
” Below, director-screenwriter-producer Nancy Meyers waxes poetic about the sun-dried tomato dip she’ll never host without.
Choosing my all-time favorite Ina Garten recipe is not easy. I have almost every one of Ina’s cookbooks, which makes her my most collected author. And, I doubt I’ve missed any episodes ofI remember going into the real Barefoot Contessa in East Hampton many years ago, hoping to catch a glimpse of her. I bought chicken salad and a cupcake and ate them both on a bench outside the store. They were just as amazing as I had imagined.
One is Ina’s foolproof, works-every-time, everyone-loves-it sun-dried tomato dip. It was the first recipe of Ina’s that I ever tried, back when sundried tomatoes were a brand new thing—at least to me. It’s an irresistible dip that works great with crackers or cut-up veggies, and I always double the recipe for parties because it goes fast. It’s smooth, a little tangy, and unexpected, so it’s impossible not to go in for a second—or third!—taste.
The recipe says to put all ingredients in a food processor and puree them, and then add scallions and pulse twice. How specific and easy is that? She also advises that room temperature cream cheese ensures that the dip won’t have lumps. Directions like that make it feel like Ina’s right by your side as you’re making it.
I can’t remember the first time I made it, but remember the last. It was the 4th of July, and when I placed Ina’s dip on the table, I saw my friends, their now-adult kids, and their little ones eyeing it. I tripled the recipe that day because I knew what was going to happen. A crowd formed around the table and never moved until I brought out the second bowl. Three generations, all brought together by the love of one amazing dip.Here is the most popular dip we make at Barefoot Contessa.
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