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Sun-Dried Tomato Caper Dip

Sun-Dried Tomato Caper Dip
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Yield: 1-1/2 cups (12 ounces)

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.

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  • 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


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.
Updated Monday, April 21st, 2003

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