This dip takes a few minutes to prepare and it will become one of your favorites.
Course
Dip
Cuisine
Italian
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Servings1cup
AuthorLemons & Anchovies
Ingredients
3/4cuppacked sun-dried tomatoes with the oil it came in
7clovesroasted garlicor 2 cloves raw
3anchovy fillets
1/2cupolive oilyou can add more for a thinner dip
1-2pincheskosher salt
1pinchof sugaroptional
Fresh basil leaves for serving and for garnish
Instructions
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.
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.
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.