Sun-Dried Tomato Dip

1/4 c. sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 oz. cream cheese, at room temperature
1/2 c. sour cream
1/2 c. good mayonnaise
10 dashes hot red pepper sauce
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Puree tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt, and pepper in food processor fitted with metal blade. Add scallions and pulse twice. Serve at room temperature.