Sun Dried Tomato Dip

1/4 cup drained oil-packed sun-dried tomatoes
2 tablespoons chopped drained bottled roasted red peppers (1 oz)
1/2 cup walnuts,toasted (bake in shallow pan at 350 until golden brown, 5-10 minutes)
1 teaspoon finely chopped shallot
1 1/2 tablespoons red-wine vinegar
2 tablespoons water
1/4 cup olive oil

Puree all ingredients except oil in a food processor. With motor running, add oil in a slow stream, blending until incorporated. Season with salt. Makes about 1 cup.