Name: Sun-Dried Tomato Dip
Yield: Makes about 1 cup
Ingredients: 1/4 cup drained oil-packed sun-dried tomatoes; 2 tablespoons chopped drained bottled roasted red peppers (1 oz); 1/2 cup walnuts (1 3/4 oz), toasted; 1 teaspoon finely chopped shallot; 1 1/2 tablespoons red-wine vinegar; 2 tablespoons water; 1/4 cup olive oil

This dip is great with crudités or crackers, on sandwiches, or with cold meats.

Active time: 15 min Start to finish: 20 min

Recipe information

Yield
Makes about 1 cup

Ingredients

1/4 cup drained oil-packed sun-dried tomatoes

2 tablespoons chopped drained bottled roasted red peppers (1 oz)

1/2 cup walnuts (1 3/4 oz), toasted

1 teaspoon finely chopped shallot

1 1/2 tablespoons red-wine vinegar

2 tablespoons water

1/4 cup olive oil

Preparation

Purée all ingredients except oil in a food processor. With motor running, add oil in a slow stream, blending until incorporated. Season with salt.

TagsDip Sun-Dried Tomato Tomato Vegetable Walnut Nut Starter Dinner Dairy Free Gluten Free Vegan Vegetarian Quick Easy 5 Ingredients or Fewer Food Processor Gourmet

Recipe notes

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