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Tangy Sun-Dried Tomato and Olive Dip

  • 8servings
  • 45minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounce(s) (about 1 1/2 cups) sun-dried tomatoes , not oil packed

  2. 4 ounce(s) pitted kalamata olives

  3. 1 tablespoon(s) capers , drained

  4. 2 clove(s) garlic , smashed

  5. 1 slice(s) white sandwich bread , torn

  6. 1/2 teaspoon(s) crushed red pepper

  7. 2 tablespoon(s) balsamic vinegar

  8. 2 tablespoon(s) red wine vinegar

  9. 1 teaspoon(s) dried oregano

  10. 1/2 cup(s) extra-virgin olive oil

  11. Bread sticks , for serving

  12. Fennel wedges , for serving

  13. Baby carrots , for serving

  14. Radishes , for serving

  15. Radishes

  16. Celery sticks , for serving

  17. Endive spears , for serving

Instructions Jump to Ingredients ↑

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

  2. In a food processor, combined softened tomatoes, olives, capers, garlic, bread, red pepper, balsamic and red wine vinegars, and oregano and purée to a chunky paste. With machine on, add 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 crudités.

  3. Looking for vegetable recipes? Try our best asparagus recipes , eggplant recipes , or zucchini recipes .

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