Sun-Dried Tomato Dip

• 1/4 cup drained oil-packed sun-dried tomatoes
• 2 tablespoons chopped drained bottled roasted red peppers (1 oz)
• 1/2 cup walnuts (1 3/4 oz), toasted
• 1 teaspoon finely chopped shallot
• 1 1/2 tablespoons red-wine vinegar
• 2 tablespoons water
• 1/4 cup olive oil

1. Puree all ingredients except oil in a food processor.
2. With motor running, add oil in a slow stream, blending until incorporated.
3. Season with salt.

drained oil, red peppers, walnuts, shallot, redwine vinegar, water, olive oil

Taken from www.epicurious.com/recipes/food/views/sun-dried-tomato-dip-109466 (may not work)