This dip is great with crudités or crackers, on sandwiches, or with cold meats.
Active time: 15 min Start to finish: 20 min
Recipe information
Yield
Makes about 1 cup
Ingredients
1/4 cup drained oil-packed sun-dried tomatoes
2 tablespoons chopped drained bottled roasted red peppers (1 oz)
1/2 cup walnuts (1 3/4 oz), toasted
1 teaspoon finely chopped shallot
1 1/2 tablespoons red-wine vinegar
2 tablespoons water
1/4 cup olive oil
Preparation
Purée all ingredients except oil in a food processor. With motor running, add oil in a slow stream, blending until incorporated. Season with salt.
