Name: Tangy Sun-Dried Tomato and Olive Dip
Total time: 45 min
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 capers (drained); 2 cloves garlic (smashed); 1 slice white sandwich bread (torn); ½ crushed red pepper; 2 tablespoons balsamic vinegar; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; ½ 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 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.

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Tangy Sun-Dried Tomato and Olive Dip

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