Muffuletta

MUFFULETTA (Dip or Spread)

1/3 cup pimiento-stuffed green olives or other pitted green olives

1 can of artichokes, drained (reserve the juice to use in soups or stews)

1 clove garlic, roughly chopped

6 to 8 sun-dried tomatoes (not the oil-packed kind)* soaked in a small amount of boiling water; add the soaking water as well

1 tbsp red wine vinegar

1/3 cup walnuts

2 tbsp tahini (optional; see below)

 Instructions:

Place all ingredients in a food processor and blend until smooth. For a slightly richer-tasting result, or to make a smoother spread for sandwiches, add the tahini.

*Oil-free sun-dried tomatoes can be hard to find but are worth the effort. Usually in a packet or tub rather than a jar. California Sun-Dry is one brand; or look in the bulk section of your natural food store.

 Serve with crackers such as Edward & Sons Unsalted Brown Rice Crackers.