Sun-Dried Tomato Caper Dip Recipe

PrintEmail

Leave a comment

Login or register to save to recipe box.

Rate this Recipe:

Select ratingPoorOkayGoodGreatAwesome

No votes yet

Capers packed in salt should be soaked in water for 30 minutes before using. If you're using sun-dried tomatoes packed in oil, drain before using.

Yield: 1-1/2 cups (12 ounces)

• 1 clove garlic
• 1/3 cup plus 1 teaspoon olive oil
• 2 tablespoons capers, drained and well-rinsed
• 6 ounces sun-dried tomatoes
• 1/3 cup basil leaves, rinsed, patted dry, and loosely packed
• 1 teaspoon sugar
• 1 tablespoon red-wine vinegar
• 1/4 cup water

Preheat oven to 350 degrees F. Roast garlic clove in 1 teaspoon olive oil 15 minutes. Let cool 5 minutes. Combine all ingredients in food processor until mostly smooth. Let rest at least 1/2 hour and up to 4 hours before serving to allow flavors to deepen. Before serving, check seasoning; add salt if needed. Serve warm with slightly warmed, crusty bread or crisped pita triangles.