Yield
24 servings (serving size: 1 tablespoon dip and 3 bread slices)

The microwave works well for reconstituting dried foods such as apricots, mushrooms, and--in this case--sun-dried tomatoes.

How to Make It

Step 1

Combine first 5 ingredients in a 1-quart casserole, and cover with lid. Microwave at HIGH for 7 minutes or until sun-dried tomatoes are tender, stirring after 3 1/2 minutes. Combine the sun-dried tomato mixture, chopped tomato, oil, and salt in a blender or food processor; process until well-blended. Serve with toasted baguette slices.

Step 2

Note: The dip will keep in the refrigerator for up to 2 weeks.

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