Sun-Dried Tomato Mousse

Sun-Dried Tomato Mousse

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 jar (8oz.) sun-dried tomatoes in olive oil
  • Oil to be used in recipe
  • 1 can (6 oz.) black pitted olives
  • 5 garlic cloves
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 fluid oz. red wine vinegar
  • 1/2 fluid oz. lemon juice
  • 1 teaspoon parsley
  • 1 tablespoon shallots
  • 1 tablespoon fresh basil
  • 1 teaspoon dry oregano
  • 2 oz. walnuts
  • Use additional salt to taste if necessary

Directions

  1. Place all ingredients in the food processor and chop until the mixture becomes a homogeneous paste.
  2. Keep refrigerated and use as needed on canapes, over short pasta such as penne or use as a dip with tortilla chips or pita bread.
  3. Add mayonnaise, sour cream, lemon juice, and sugar. Process until smooth. Keep refrigerated.


Note: cayenne pepper and garlic proportions can be adjusted as desired.

Note: Designed for full-size food processors with a minimum of 6 cup capacity.

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