Sauces and Dressings
Sundried Tomato & Roasted Red Pepper Dip
Makes about 1 cup
Sundried Tomato & Roasted Red Pepper Dip
Makes about 1 cup
Very rich and packed with flavor, this dip is also great with crudités.
Ingredients
- 1garlic clove, peeled
- ½teaspoon dried basil
- 4sundried tomatoes (oil-packed), drained and cut into 1-inch pieces
- 1large roasted red pepper, drained and cut into 1-inch pieces
- 1teaspoon balsamic vinegar
- 2ounces cream cheese, cut into 1-inch pieces
- 2tablespoons sour cream pinch kosher salt, or to taste
Preparation
- 1. Put the garlic and basil into the work bowl of a chopper or food processor fitted with the metal chopping blade. Pulse a few times to break up, and then process until finely chopped. Scrape down the sides of the bowl and then add the sundried tomatoes, roasted red pepper and vinegar. Process to chop, about 10 to 20 seconds, stopping to scrape down the sides of the work bowl as needed. Add the cream cheese and sour cream.Pulse to combine, and then process until homogenous. Scrape down the sides of the work bowl, and then process an additional 5 seconds. Add salt to taste.
- 2. Transfer to a separate container and allow to sit for at least 30 minutes to allow flavors to develop.
- 3. This may be used immediately after resting, or stored in the refrigerator for up to a week.Bring to room temperature and stir well before using.
