Sun-dried tomato dip

1 package (8 ounces) reduced-fat cream cheese (Neufchatel)
1/2 cup reduced-fat sour cream
1/2 cup light mayonnaise
1 teaspoon white wine vinegar
1/2 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1/4 cup drained sun-dried tomatoes packed in oil
1/2 cup loosely packed fresh basil leaves
Time: 15 min

1. In food processor with knife blade attached, pulse cream cheese, sour cream, mayonnaise, vinegar, salt, black pepper, and ground red pepper until mixture is evenly blended and smooth.
2. Add tomatoes and pulse a few times until tomatoes are coarsely chopped. Add basil and pulse a few times until basil is coarsely chopped. If not serving right away, cover and refrigerate up to 4 days.