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2. Scrape down the sides of the work bowl. Add
the hot sauce to taste, and while processing
slowly add water until desired consistency is
achieved. Add more water as needed. Taste
and add salt or other seasonings if desired.
3. This may be used immediately, or stored in the
refrigerator for up to 5 days. Bring to room
temperature and stir well before using.
sundried toMato & roasted
red PePPer diP
Very rich and packed with avor, this dip
is also great with crudités.
Makes about 1 cup
1 garlic clove, peeled
½ teaspoon dried basil
4 sundried tomatoes (oil-packed), drained
and cut into 1-inch pieces
1 large roasted red pepper, drained and cut
into 1-inch pieces
1 teaspoon balsamic vinegar
2 ounces cream cheese, cut into 1-inch
pieces
2 tablespoons sour cream
pinch kosher salt, or to taste
1. Put the garlic and basil into the work bowl of
a chopper or food processor tted with the
metal chopping blade. Pulse a few times to
break up, and then process until nely
chopped. Scrape down the sides of the bowl
and then add the sundried tomatoes, roasted
red pepper and vinegar. Process to chop,
about 10 to 20 seconds, stopping to scrape
down the sides of the work bowl as needed.
Add the cream cheese and sour cream.
Pulse to combine, and then process until
homogenous. Scrape down the sides of the
work bowl, and then process an additional
5 seconds. Add salt to taste.
2. Transfer to a separate container and allow
to sit for at least 30 minutes to allow avors
to develop.
3. This may be used immediately after resting, or
stored in the refrigerator for up to a week.
Bring to room temperature and stir well
before using.
oliVe taPenade aïoli
In addition to being used as a side sauce for the
fondue, this can also be spread on crostini, or
used to jazz up a simple grilled cheese
and tomato sandwich.
Makes about
2
⁄3
cup
1 garlic clove, peeled
12 pitted kalamata olives, drained
1 teaspoon fresh lemon juice
1 teaspoon drained capers
½ teaspoon Dijon mustard
½ teaspoon herbes de Provence
1
⁄3
cup mayonnaise
1. Put the garlic in the work bowl of a chopper
or food processor tted with the metal cho-
pping blade. Pulse a few times to break up,
and then process until nely chopped. Scrape
down the sides of the bowl and then add the
olives, lemon juice, capers, mustard and
herbes de Provence. Pulse to chop, and
then process until a paste is formed, about
30 seconds, scraping the sides of the work
bowl as necessary. Add the mayonnaise and
pulse to incorporate.
2. This may be used immediately, or stored in the
refrigerator for up to a week. Bring to room
temperature and stir well before using.