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 

Tangy Sun-Dried Tomato and Olive Dip
Photo: © Jonny Valiant
Active Time:
20 mins
Total Time:
45 mins
8 to 10


  • 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


  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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