Food Recipes Appetizers Dips & Spreads Tangy Sun-Dried Tomato and Olive Dip 4.0 (1,517) Add your rating & review “My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serves it with crudités. Slideshow: Delicious Party Dips By Michael White Michael White Michael White was the chef and restaurateur behind Altamarea Group, including Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, from 2009 to 2021. In 2022, he reopened New York City landmark The Lambs Club. Food & Wine's Editorial Guidelines Published on December 20, 2013 Save Rate PRINT Share Close Photo: © Jonny Valiant Active Time: 20 mins Total Time: 45 mins Yield: 8 to 10 Cook Mode (Keep screen awake) Ingredients 4 ounces sun-dried tomatoes (not oil packed), about 1 1/2 cups 4 ounces pitted kalamata olives 1 tablespoon drained capers 2 garlic cloves, smashed 1 slice of white sandwich bread, torn 1/2 teaspoon crushed red pepper 2 tablespoons balsamic vinegar 2 tablespoons red wine vinegar 1 teaspoon dried oregano 1/2 cup extra-virgin olive oil Breadsticks and assorted crudités such as fennel wedges, baby carrots, radishes, celery sticks and endive spears, for serving Directions In a small bowl, soak the tomatoes in hot water until softened, about 20 minutes; drain. In a food processor, combined the softened tomatoes, olives, capers, garlic, bread, red pepper, balsamic and red wine vinegars and the oregano and puree to a chunky paste. With the machine on, add the oil and process to a fine paste. Add 1/4 cup of warm water and process until slightly creamy. Scrape into a bowl and serve with the crudités. Make Ahead The dip can be refrigerated for up to 3 days. Originally appeared: February 2013 Rate It Print