Sun-Dried-Tomato Dip
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound sun-dried tomatoes
- 10cloves garlic, smashed and peeled
- 1½teaspoons dried oregano
- 1½teaspoons dried thyme
- ½cup olive oil
Nutritional analysis per serving (6 servings)
265 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 6 grams protein; 42 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put tomatoes in a large pan, cover with water, and bring to a boil over medium heat; then, reduce to a simmer. Cook, covered, for 22 minutes. Drain, and return the tomatoes to the pan.
- Step 2
Add the garlic, oregano, thyme and oil. Cook over low heat, covered, for 20 minutes. Puree; then, store in the refrigerator, tightly covered, for up to a month. Serve at room temperature.
Private Notes
Comments
This is another very good recipe from Barbara Kafka, but we've modified it. It works best with sun-dried tomatoes prepared without sulfites. We also add a 15-ounce can of cannellini beans (rinsed and drained).
I've been making this recipe for many years. It is absolutely delicious as is, and it's very easy to make. Celery goes perfectly with this dip, so it makes for a wonderful, healthful snack as well as a crowd-pleasing appetizer. Highly recommended.
Delicious. Capers and walnuts (to make it more like a pesto) were a nice addition. I reserved the cooking water to help with the puree. Served on crostini with goat cheese - a total crowd pleaser! I bet the leftovers will be great tossed with pasta the next day.
It ended up needed more liquid and I had to double the olive oil in the end. I halved the recipe, which might have been the issue. I also added just a splash of red wine vinegar just to brighten it.
I've been making this recipe for many years. It is absolutely delicious as is, and it's very easy to make. Celery goes perfectly with this dip, so it makes for a wonderful, healthful snack as well as a crowd-pleasing appetizer. Highly recommended.
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