Seriously Simple: Versatile olive oil dips take the place of butter
2 tablespoons good quality balsamic vinegar
2 tablespoons chopped anchovies, (I prefer white anchovies if you can find them)
2 tablespoons green or black store-bought Tapenade
2 tablespoons chopped oil-packed sun-dried tomatoes
1/4 to 1teaspoon hot sauce or spicy chile paste, to taste
1. Put all of the ingredients in small glass bowl; mix to combine.
2. Cover and let rest for at least 4 hours so that the flavors have time to meld.
3. Serve with a spoon, or pour into small plates for serving with bread.
Advance preparation: This can be made up to one week ahead, covered in an airtight container and refrigerated. Return to room temperature before serving.
Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
