Recipes

Tangy Sun-Dried Tomato and Olive Dip

Name: Tangy Sun-Dried Tomato and Olive Dip
Total time: 45 min
Ingredients: 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

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“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

By Michael White

Published on December 20, 2013

Tangy Sun-Dried Tomato and Olive Dip — Photo: © Jonny Valiant

Active Time:

20 mins

Total Time:

45 mins

Yield:

8 to 10

Ingredients

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

Directions

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.