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Loaded Dipping Sauce with Rustlin’ Rob’s Sundried Tomato Vinaigrette

Heat Level: Mild
Category: Appetizers - Dips, Snacks

INGREDIENTS:
  • 3 sun-dried tomato halves (reconstituted and chopped)
  • ½ cup artichoke hearts, drained
  • ⅓ cup medium black olives
  • 1 tsp minced garlic
  • 1 cup Rustlin’ Rob’s Sundried Tomato Vinaigrette, divided (shake bottle well)
  • ½ tsp. red pepper flakes
  • ¼ tsp. black pepper
  • ¼ rounded cup freshly grated Parmesan cheese
DIRECTIONS:
  1. Soak sun-dried tomato in boiling water for about 5 minutes (skip this step if using tomato packed in olive oil). Pat dry and finely chop. Finely chop artichoke hearts and olives. Mince garlic.
  2. Preheat a small skillet or saucepan on medium low head and add 3 tablespoons of Sundried Tomato Vinaigrette. Add red pepper flakes.
  3. Cook for minute or so, stirring. Add garlic, artichoke, olives, black pepper, and cook for a couple minutes.
  4. Be careful not to let the garlic get too brown. Add the remaining Sundried Tomato Vinaigrette. Remove from heat.
  5. Gently stir in cheese when mixture is no longer hot.
  6. Allow to rest at room for about 20 minutes or so for the flavors to meld. Serve with crusty bread.
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Rustlin Robs Gourmet Food

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