This dip is great with crudités or crackers, on sandwiches, or with cold meats.

　　Active time: 15 min Start to finish: 20 min

Ingredients

　　1/4 cup drained oil-packed sun-dried tomatoes

　　2 tablespoons chopped drained bottled roasted red peppers (1 oz)

　　1/2 cup walnuts (1 3/4 oz), toasted

　　1 teaspoon finely chopped shallot

　　1 1/2 tablespoons red-wine vinegar

　　2 tablespoons water

　　1/4 cup olive oil

　　Purée all ingredients except oil in a food processor. With motor running, add oil in a slow stream, blending until incorporated. Season with salt.