Monday, March 22, 2010

Paradise Tomato Pineapple Dip

from Paradise Bakery

I tried this dip at Paradise Bakery in Salt Lake and it was a flavor explosion. So I looked it up when I got home and whipped some up. It was simple and the unusual flavors really pop together. Be sure to pair it with a high quality baguette and bring it to your next party.

2-3 skinny baguettes, sliced

11 oz sundried tomatoes
3 cups canned pineapple
1 1/2 Tbsp sugar
1 Tbsp salt
3 oz garlic cloves, chopped
1 tsp soy sauce
6 oz olive oil

Place all ingredients except the olive oil and bread in a food processor. Process until slightly chunky. Slowly add in the olive oil and stir until combined. Refrigerate until used.