Ingredients
- Sun-dried tomatoes (oil-packed), drained: 1 cup
- Garlic cloves, minced: 4
- Extra virgin olive oil: 1/4 cup
- Kalamata olives, pitted: 1/2 cup
- Fresh basil leaves, chopped: 1/4 cup
- Red pepper flakes: 1/4 teaspoon (or to taste)
- Balsamic vinegar: 1 tablespoon
- Salt and black pepper to taste
Instructions
- Step 1: Drain the sun-dried tomatoes well, reserving about 2 tablespoons of the oil.
- Step 2: In a food processor, combine the sun-dried tomatoes, minced garlic, Kalamata olives, and chopped basil.
- Step 3: Pulse the mixture until coarsely chopped.
- Step 4: With the food processor running, slowly drizzle in the olive oil and the reserved sun-dried tomato oil until the dip reaches your desired consistency.
- Step 5: Add the balsamic vinegar, red pepper flakes, salt, and pepper. Pulse to combine. Taste and adjust seasonings as needed.
- Step 6: Transfer the dip to a serving bowl and serve with pita bread, crackers, or vegetables.
Notes
- Store leftover dip in an airtight container in the refrigerator for up to 5 days, allowing the flavors to meld beautifully.
- For a warm dip, gently heat in a skillet over low heat, stirring frequently, or microwave in short bursts until warmed through.
- Serve this vibrant dip with toasted baguette slices or alongside grilled chicken for a burst of Mediterranean flavor.
- Don't be shy with the balsamic vinegar; a touch more adds a lovely tang that complements the sun-dried tomatoes perfectly!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American