Sun-Dried Tomato Dip

a bowl of blended tomatoes, shallot, and peppers
Prep Time: 
15 minutes
Number of Servings: 
Serves 8


  • 14 cup drained oil-packed sun-dried tomatoes
  • 14 cup chopped drained roasted red peppers
  • 12 cup chopped walnuts, toasted
  • 1 Tbsp chopped shallot
  • 1 12 Tbsp red wine vinegar
  • Salt and freshly ground black pepper to taste
  • 18 cup olive oil


  1. Place tomatoes, peppers, walnuts, shallot, vinegar, salt, pepper, oil, and 2 tablespoons of water in a high-speed blender or food processor.
  2. Puree until all ingredients are incorporated together. Serve.
Nutrition Info: 
103 Calories, 2 g Protein, 4 g Carbohydrates, 1 g Fiber, 10 g Total fat (1 g sat, 4 g mono, 4 g poly), 90 mg Sodium, Vitamin C, Manganese


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.