Recipe information
Ingredients for - Tangy Sun-Dried Tomato and Olive Dip
1. 4 oz. sun-dried tomatoes -
2. 4 oz. pitted kalamata olives -
3. 1 tbsp. capers -
5. 1 slice white sandwich bread -
11. Bread sticks -
12. Fennel wedges -
16. Celery sticks -
17. Endive spears -
How to cook deliciously - Tangy Sun-Dried Tomato and Olive Dip
1. Stage
In a small bowl, soak tomatoes in hot water until softened, about 20 minutes; drain.
2. Stage
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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
