This sun-dried tomato dip is my 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.
Take sun-dried tomato dip in several exciting 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.
- Use it as pesto: 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.
Bare bones variation of the dip/sauce
Even if you decide all you want to do is use sun-dried tomatoes, olive oil, garlic and basil. In this case use double the sun-dried tomatoes
- 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.