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Tangy Sun-Dried Tomato and Olive Dip
© Jonny Valiant

Tangy Sun-Dried Tomato and Olive Dip

  • ACTIVE: 20 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 8 to 10
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. 4 ounces sun-dried tomatoes (not oil packed), about 1 1/2 cups
  2. 4 ounces pitted kalamata olives
  3. 1 tablespoon drained capers
  4. 2 garlic cloves, smashed
  5. 1 slice of white sandwich bread, torn
  6. 1/2 teaspoon crushed red pepper
  7. 2 tablespoons balsamic vinegar
  8. 2 tablespoons red wine vinegar
  9. 1 teaspoon dried oregano
  10. 1/2 cup extra-virgin olive oil
  11. Breadsticks and assorted crudités such as fennel wedges, baby carrots, radishes, celery sticks and endive spears, for serving
  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.
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