This Sun-Dried Tomato Olive Oil Bread Dip is a bold, herby, and flavorful appetizer that’s perfect for dipping warm, crusty bread. Packed with savory sun-dried tomatoes, briny olives, and aromatic herbs, this dip is a celebration of Mediterranean-inspired flavors. It’s quick to make, incredibly versatile, and guaranteed to be the star of your next gathering or cozy dinner at home.
Prep Time
- 10 minutes
Cook Time
- 5 minutes
Total Time
- 15 minutes
Servings
- 4–6 servings
Ingredients
- ¾ cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 teaspoon red chili flakes (adjust to taste)
- ½ cup grated Parmesan cheese
- ¼ cup chopped sun-dried tomatoes (oil-packed, drained and chopped)
- ¼ cup chopped Castelvetrano olives (or your favorite green olives)
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Maldon salt (or flaky sea salt)
- Crusty bread , for serving
Instructions
Step 1: Infuse the Oil
- In a small saucepan, heat the olive oil over medium-low heat.
- Add the finely chopped shallot, grated garlic, and red chili flakes. Cook for 4–5 minutes , stirring occasionally, until the garlic is golden and fragrant. Be careful not to burn the garlic, as it can become bitter.
- Remove the saucepan from the heat and let the infused oil cool slightly (about 2–3 minutes).
Step 2: Mix the Dip
- Pour the warm infused oil into a mixing bowl.
- Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, chopped olives, parsley, basil, balsamic vinegar, and Maldon salt. Mix well to combine all the ingredients.
Step 3: Serve
- Taste the dip and adjust the seasoning if needed—add more salt, chili flakes, or balsamic vinegar to suit your preference.
- Transfer the dip to a serving bowl and serve with slices of warm, crusty bread for dipping.
Pro Tips
- Make Ahead: This dip can be made up to 1 day in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before serving.
- Customize: Add other ingredients like roasted red peppers, capers, or a drizzle of honey for a touch of sweetness.
- Bread Options: Use baguette slices, ciabatta, focaccia, or even grilled sourdough for dipping.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat gently if desired, though it’s delicious served cold or at room temperature.
Nutrition Facts (Per Serving, based on 6 servings)
- Calories: ~280 kcal
- Protein: 5g
- Carbohydrates: 6g
- Fat: 26g
- Fiber: 1g
- Sugar: 2g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Sun-Dried Tomato Olive Oil Bread Dip is a flavor-packed appetizer that’s as easy to make as it is impressive to serve. The combination of rich olive oil, tangy sun-dried tomatoes, briny olives, and fresh herbs creates a dip that’s bold, vibrant, and utterly addictive. Whether you’re hosting a party or enjoying a quiet night in, this dip is the perfect way to elevate simple crusty bread into something extraordinary.
Ready to wow your taste buds? Grab your ingredients and whip up this Mediterranean-inspired masterpiece—it’s a dip that’s bold, herby, and bursting with flavor in every bite!
