Bagna Cauda

• 6 sun-dried tomato halves
• 3 tablespoons olive oil, divided
• 2/3 cup finely chopped red bell pepper
• 1/2 cup minced fresh onion
• 2 garlic cloves, minced
• 2 canned anchovy fillets, finely chopped (about 1 teaspoon)
• 2 tablespoons capers, finely chopped
• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 cup finely chopped green onions
• 1 tablespoon white wine vinegar

1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and mince; set aside.
2. Heat 1 teaspoon oil in a medium saucepan over medium heat. Add bell pepper, minced onion, and garlic; saute 5 minutes or until tender. Add anchovies; cook 1 minute, stirring frequently. Add sun-dried tomatoes and capers; cook for 1 minute. Stir in broth, mustard, and salt. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in remaining oil, and remove from heat. Add green onions and vinegar. Serve warm.

tomato halves, olive oil, red bell pepper, fresh onion, garlic, anchovy, capers, chicken broth, mustard, salt, green onions, white wine vinegar

Taken from www.myrecipes.com/recipe/bagna-cauda-1 (may not work)