Tangy Sun-Dried Tomato and Olive Dip

“My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serves it with crudités.

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  • Servings: 8 to 10

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  • 4 ounces sun-dried tomatoes (not oil packed), about 1 1/2 cups
  • 4 ounces pitted kalamata olives
  • 1 tablespoon drained capers
  • 2 garlic cloves, smashed
  • 1 slice of white sandwich bread, torn
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 cup extra-virgin olive oil
  • Breadsticks and assorted crudités such as fennel wedges, baby carrots, radishes, celery sticks and endive spears, for serving

How to make this recipe

  1. In a small bowl, soak the tomatoes in hot water until softened, about 20 minutes; drain.

  2. In a food processor, combined the softened tomatoes, olives, capers, garlic, bread, red pepper, balsamic and red wine vinegars and the oregano and puree to a chunky paste. With the machine on, add the oil and process to a fine paste. Add 1/4 cup of warm water and process until slightly creamy. Scrape into a bowl and serve with the crudités.

Make Ahead

The dip can be refrigerated for up to 3 days.

Contributed By Photo © Jonny Valiant Published February 2013

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