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.

Slideshow: Delicious Party Dips

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
Bread sticks and assorted crudités such as fennel wedges, baby carrots, radishes, celery sticks and endive spears, for serving

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