Sun-Dried Tomato Dip
Recipe type: Dip
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
This dip takes a few minutes to prepare and it will become one of your favorites.
  • ¾ cup packed sun-dried tomatoes with the oil it came in
  • 7 cloves roasted garlic (or 2 cloves raw)
  • 3 anchovy fillets
  • ½ cup olive oil (you can add more for a thinner dip)
  • 1-2 pinches kosher salt
  • 1 pinch of sugar (optional)
  • Fresh basil leaves for serving and for garnish
  1. Combine the sun-dried tomatoes (without draining the oil as you spoon it out of the jar), roasted garlic and anchovy fillets in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic and anchovies completely blended in.
  2. I like this dip warmed a little so I transferred the mixture to a small saucepan and heated over medium heat for 2-3 minutes. Season with salt to suit your taste. I also decided to add a pinch of sugar as I heated the mixture up just to add more depth to the tomatoes but you don't have to do this.
  3. Turn off the heat, transfer to a bowl and stir in the olive oil. Serve with warm, crusty bread. The fresh basil leaves added on top add a fresh layer of flavor that I also recommend.
Recipe by Lemons + Anchovies at