Sun-dried tomato dip served with crudités


100g Lombardi Capuliato Di Pomodori Secchi
100g pitted green olives
1 tablespoon drained capers
2 garlic cloves, minced
1 slice of white bread, crust removed and torn up
1/2 teaspoon crushed chili flakes
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon dried oregano
extra-virgin olive oil
Breadsticks, crackers and assorted crudités such as carrots, bell peppers, cucumber etc., for serving


Add all the ingredients to the bowl of a food processor, and pulse. Drizzle in the olive oil until it forms a chunky paste.