What this "dip" lacks in presentation (it's kind of boring looking) it more than makes up for in flavor! This is some seriously good stuff - even better, actually, than I expected it would be. However, I embellished on the recipe a bit, first by backing off on the red onion a little to include some green onion - I felt it needed that color. I added a small clove of minced garlic and maybe close to a tablespoon of freshly grated Parmigiano-Reggiano. I made this for a cook-out tomorrow night and don't generally serve things I've never tried, but this was a happy surprise. Hubs and I sampled it with some homemade crostini which is a fantastic choice for this, and it packs a wallop of wonderful "Tuscan" flavor (maybe given the additions of garlic, Parmesan and green onion). It is more a spread than a dip, which is what I expected it to be and what I wanted. The only criticism I have is a small one, and certainly no fault of the recipe. I bought a can of chopped black olives which were more minced than chopped. Next time I'll just buy the regular can of olives and chop them myself - I think the bigger specks of olive will look better. This is going to be a hit tomorrow night, I'm sure of it! Update: the next day the flavors meld and the dip itself, for some reason, is prettier. The little specks of tomato and olive are much more prominent, as is their flavor. Next time I think I'll cut back on the sun-dried tomatoes just a little.
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What this "dip" lacks in presentation (it's kind of boring looking) it more than makes up for...