Ingredients
- Sun-dried tomatoes, oil-packed, drained: 1 cup
- Garlic cloves: 4-6 cloves
- Extra virgin olive oil: 1/4 cup, plus more for drizzling
- Fresh basil leaves: 1/4 cup, packed
- Red pepper flakes: 1/4 teaspoon (or to taste)
- Lemon juice: 1 tablespoon
- Salt: 1/4 teaspoon (or to taste)
- Black pepper: 1/4 teaspoon (or to taste)
Instructions
- Step 1: Drain the sun-dried tomatoes from their oil and roughly chop them.
- Step 2: Peel and mince the garlic cloves.
- Step 3: Combine the sun-dried tomatoes, minced garlic, olive oil, basil leaves, red pepper flakes, lemon juice, salt, and pepper in a food processor.
- Step 4: Process the mixture until it is relatively smooth, but still has some texture. You may need to scrape down the sides of the food processor a few times.
- Step 5: Taste and adjust seasonings as needed, adding more salt, pepper, or red pepper flakes to your preference. Add more olive oil if a thinner consistency is desired.
- Step 6: Transfer the dip to a serving bowl and drizzle with a bit more extra virgin olive oil. Serve with pita bread, crackers, or vegetables.
Notes
- Store in an airtight container in the refrigerator for up to 5 days; the flavors meld beautifully over time.
- For a warm dip, gently heat in a skillet over low heat, stirring frequently, but avoid overheating to preserve the basil's fresh flavor.
- This dip is fantastic served with grilled halloumi cheese and crusty bread for a satisfying appetizer.
- For a deeper garlic flavor, lightly saute the minced garlic in a tablespoon of olive oil before adding it to the food processor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American