Olive Sun-Dried Tomato Dip Recipe
Posted on 18th of July, 2014 by Lévana
This sun-dried tomato dip is own take on tapenade. I just love sun-dried tomato dishes, and never miss a chance to include them in dishes where I think they will fit. In this dip, pairing the glorious sun-dried tomato with basil and olives is a surefire hit.
From this fabulous mixture, you can go in several directions:
• Spread it as is on toast or bruschetta, or with vegetables as a dip.
• Mix with a little low-fat mayonnaise, silken tofu, or yogurt (dairy-free OK), and get another variation on the original dip.
• Boil some noodles and mix 1 cup of the cooking liquid into the mixture, and get a pasta sauce.
• Mix with a little white wine and get a sauce for chicken or fish.
Don’t be afraid to make a larger batch: It freezes very well.
Please note I have no salt listed in the recipe, as I trust the tomatoes, olives and capers will provide more than enough salt. In fact I instruct you to rinse all of them so you end up with an overly salty dip.
½ cup pitted Moroccan or Niçoise olives, rinsed (be sure to check that no occasional pit was left in)
1 cup basil leaves, packed
6 large cloves garlic
½ cup sun-dried tomatoes, packed, rinsed and squeezed dry
½ cup capers, rinsed
2 tablespoons wine vinegar
Ground pepper to taste
1 cup extra virgin olive oil
In a food processor, place the olives, basil, garlic, sun-dried tomatoes and capers, and grind coarsely, using the pulse button. Add the vinegar and pepper and pulse again. With the motor running, add the oil in a steady stream and process just a few seconds. You want to end up with a smooth but chunky (not creamy) mixture. Makes 2 cups. Store refrigerated in a glass jar.