Sun-Dried Tomato and Olive Dip

By BearForce

Ingredients

• 4 ounces sun-dried tomatoes, about 1 1/2 cups
• 4 ounces pitted kalamata olives
• 1 Tbsp. drained capers
• 2 garlic cloves
• 1 slice of white sandwich bread, torn
• 1/2 tsp. crushed red pepper
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. red wine vinegar
• 1 tsp. dried oregano
• 1/2 cup olive oil
• Bread sticks and assorted vegetables for dipping

Preparation

Step 1

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

2. In a food processor, combine 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 vegetables and bread sticks.