- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -
Sun-Dried Tomato and Olive Dip
Posted By GKC On February 17, 2013 @ 1:06 am In Weekly Recipes | No Comments
This is a great homemade gift or a tangy appetizer. I love the combination of salty olives and sweet sun-dried tomatoes.
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
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.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2013/02/sun-dried-tomato-and-olive-dip/
Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.