Dotnom

Sun-Dried Tomato, Chile, And Garlic Dip

Ingredients

• 1 cup sun-dried tomatoes
• 1 garlic clove, crushed
• 1 teaspoon red chile flakes
• 1 tablespoon pitted kalamata olives, drained
• 1 tablespoon capers, drained
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt

Directions

1. In a bowl, soak the sun-dried tomatoes in 1 cup water for 2 hours.
2. Drain the tomatoes, reserving the water.
3. In a food processor, combine the drained sun-dried tomatoes, garlic, red chile flakes, olives, capers, and olive oil and blend into a chunky, pesto-like dip.
4. Add some of the reserved tomato-soaking water a few drops at a time, making sure the dip stays thick and chunky.
5. Transfer the dip to a serving bowl and stir in the salt.

Attribution