Sun-Dried Tomato, Chile, And Garlic Dip



  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.