Loaded Olive Oil Dipping Sauce
INGREDIENTS:
3 sun-dried tomato halves (about tbsp. reconstituted and chopped)
2 artichoke hearts
12 medium black olives
1 garlic clove
1 cup extra light tasting olive oil, divided
2 anchovy fillets
1/2 tsp. red pepper flakes
1/4 tsp. black pepper
2 rounded tsp. chopped fresh basil
1/4 rounded cup freshly shaved Parmesan cheese
INSTRUCTIONS:
Soak sun-dried tomato in boiling water for about 5 minutes. Pat dry. (Skip these two steps if using tomato packed in olive oil). Pat dry and finely chop.
Finely chop artichoke hearts and olives. Mince garlic.
Preheat a small skillet or saucepan on medium low head and add 3 tablespoons of olive oil. Add anchovies and red pepper flakes. Cook for minute or so, stirring to dissolve anchovies.
Add garlic, artichoke, olives, tomato, black pepper, and cook for a couple minutes. Be careful not to let the garlic get too brown.
Add the remaining oil. Remove from heat.
Gently stir in basil and cheese when oil is no longer hot. Allow to rest at room for about 20 minutes or so for the flavors to meld. Serve with crusty bread.
Serves 4 to 6.