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Sun-Dried Tomato and Basil Bread Dip

Sun-Dried Tomato and Basil Bread Dip

12 dry sun-dried tomatoes
1/2 chopped onion
2 cups extra virgin olive oil
1 cup balsamic vinegar
1 clove crushed garlic
2 tablespoons freshly chopped basil
1 medium diced hot pepper

Blanch the sun-dried tomatoes in boiling water for 3 minutes. Remove from water
and chop. In a saucepan simmer the onions, (blanched) sun-dried tomatoes, garlic
in 1 cup of olive oil for 30 minutes. Pour into a blender with the hot pepper and
basil blend for 7 seconds. Add balsamic vinegar and remaining oil. Refrigerate
for 6 hours. Place into a sealed container. This bread dip will last for 2 weeks
in the fridge.


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