Sun-Dried Tomato Tapenade

This is a very rich dip that’s also great on grilled swordfish, steak, and pork. If you find it too chunky, simply add a bit of mayonnaise.

Makes about 1½ cups.

1 cup loosely packed sun-dried tomatoes
½ cup boiling water
2 garlic cloves, chopped
¼ cup packed fresh basil leaves
¼ cup packed fresh Italian parsley leaves
2 tablespoons capers, drained
4 oil-packed anchovy fillets
1 tablespoon olive oil

1. Place the tomatoes and water in a medium-size heatproof bowl and let soften for 30 minutes.

2. Transfer the tomatoes and soaking water to a food processor fitted with a steel blade and pulse until well chopped. Return the mixture to the bowl, add the remaining ingredients, and mix well.

3. Transfer to a serving bowl and serve immediately, or cover and refrigerate for up to 4 days.

Serve with warmed pita triangles or crackers.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)