Sun Dried Tomato Dip


  • 1 Garlic, crushed
  • 1 cup Sun Dried Tomatoes, chopped
  • 1 tbsp Fresh Basil, chopped
  • 1 tsp Fresh Oregano,
  • 1/2 tsp Fresh Rosemary,
  • 2 tbsp Capers,
  • 2 tbsp Red Wine Vinegar,
  • 4 tbsp Olive Oil
  • Black Pepper, freshly ground


Place the sun dried tomatoes in a food processor and chop to a coarse puree. Remove and reserve them.

Drop in the rest of the ingredients and process into a puree, scraping the bowl, once or twice. Return the chopped olives/tomatoes to the processor, and mix briefly adding more oil if necessary. Serve with toasted crusty bread.
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