You are here: Home » Recipes » Toasted Walnut and Sun-Dried Tomato Dip Toasted Walnut and Sun-Dried Tomato Dip Kitchen Tested Yield 8 servings Prep 10 mins Cook 5 mins This tomato-based dish does triple duty as a dip, spread and pasta sauce. Mark Boughton/styling:Teresa Blackburn PrintEmail You'll want to have this versatile dip on hand all summer. It's great served with pita chips, baby carrots or thickly sliced cucumber rounds, as a sandwich spread or tossed with warm pasta. Ingredients Boiling water3 ounces sun-dried tomatoes (1½ cups), not oil-packed1 1/2 cups walnut pieces3/4 cup chopped roasted red peppers1 garlic clove2 teaspoons balsamic vinegar1/2 teaspoon fennel seeds1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1/4 teaspoon ground cinnamon Instructions Pour boiling water over tomatoes in a medium bowl to 1-inch depth; let soak 1 hour. Toast walnuts in a dry nonstick skillet over medium heat, stirring occasionally, until lightly browned and aromatic, about 5 minutes. Pour into food processor. Drain tomatoes, reserving soaking liquid; place tomatoes and 1⁄2 cup soaking liquid in food processor. Add remaining ingredients; pulse a few times, then process until fairly smooth. Transfer to a medium bowl, cover, and refrigerate up to 3 days; return to room temperature before serving. Recipe by Bruce Weinstein and Mark Scarbrough.