Sun-dried Tomato and Roasted Red Pepper Dip
Think of this delicious concoction as a Mediterranean salsa!
- 1/2 bag (270 g bag) Tostitos® Multigrain Tortilla Chips
- 1/4 cup (60 mL) roasted red peppers, drained and chopped
- 1/4 cup (60 mL) sun-dried tomatoes in oil, drained and chopped
- 1/4 cup (60 mL) olive oil
- 1 shallot, chopped
- 1 1/2 tbsp (22 mL) red wine vinegar
How to make it
- In small bowl, combine roasted red peppers, sun-dried tomatoes, olive oil, shallot and vinegar. Refrigerate for at least 30 minutes.
- Serve dip with tortilla chips.
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