Sun-Dried Tomato Dip

Nutty, creamy, and savory, this dip is irresistible with fresh hot crusty bread. Although you can substitute the walnuts for pine nuts and peanuts- the walnuts give this dip a satisfying chunky texture, and a more dense consistency. I chose to enjoy mine with Tani's bread See here. Careful!! You might find yourself polishing off a loaf by yourself!! 

Ingredients

1 cup oil-drained sun dried tomatoes 

4 tablespoons chopped roasted red peppers

1 cup crushed toasted walnuts

1 diced shallot

3 tablespoons red wine vinegar 

2 tablespoons extra virgin olive oil

Directions

In a processor combine the walnuts, peppers, sun-dried tomatoes, and shallot. After the ingredients are combined well add the red wine vinegar and extra virgin olive oil. Pulse the mixture a few times, and serve.

Bon Appétit!