Begin by preparing your ingredients for the Ina Garten Sun Dried Tomato Dip. Drain and finely chop the sun-dried tomatoes, making sure to capture any flavorful oil. Next, slice the scallions thinly and chiffonade fresh basil. Arrange everything neatly on your countertop, ensuring you have a clean workspace for a smooth preparation process.

In a food processor, combine the softened cream cheese, sour cream, and mayonnaise. Blend on medium speed for about 1-2 minutes until the mixture is completely smooth and creamy, with no lumps remaining.

Add the chopped sun-dried tomatoes, scallions, fresh basil, kosher salt, black pepper, and optional red pepper flakes to the creamy mixture in the food processor. Pulse the mixture just until combined, about 10-15 seconds.

Transfer the completed mixture into a serving bowl and cover it tightly with plastic wrap. Place the bowl in the refrigerator and chill for at least 30 minutes to an hour.

Once chilled, remove the dip from the refrigerator and give it a gentle stir to combine. Serve the dip chilled or at room temperature, alongside an array of dippers.