Sun-Dried Tomato Caper Dip
By Yankee Magazine|Apr 21 2003|
Capers packed in salt should be soaked in water for 30 minutes before using. If you’re using sun-dried tomatoes packed in oil, drain before using.
Yield
1-1/2 cups (12 ounces)
Ingredients
1 clove garlic
1/3 cup plus 1 teaspoon olive oil
2 tablespoons capers, drained and well-rinsed
6 ounces sun-dried tomatoes
1/3 cup basil leaves, rinsed, patted dry, and loosely packed
1 teaspoon sugar
1 tablespoon red-wine vinegar
1/4 cup water
Instructions
Preheat oven to 350 degrees F. Roast garlic clove in 1 teaspoon olive oil 15 minutes. Let cool 5 minutes. Combine all ingredients in food processor until mostly smooth. Let rest at least 1/2 hour and up to 4 hours before serving to allow flavors to deepen. Before serving, check seasoning; add salt if needed. Serve warm with slightly warmed, crusty bread or crisped pita triangles.
