Sun-Dried Tomato Olive Oil Bread Dip Recipe

Introduction

This Sun-dried Tomato Olive Oil Bread Dip is a flavorful and aromatic appetizer perfect for sharing. Combining garlic-infused olive oil with savory sun-dried tomatoes, olives, and fresh herbs, it pairs beautifully with crusty bread to start any meal.

Ingredients

• 3/4 cup extra virgin olive oil
• 1 shallot (finely chopped)
• 6 cloves garlic (grated)
• 1 teaspoon red chili flakes
• 1/2 cup grated parmesan
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped castelvetrano olives
• 1/4 cup chopped parsley
• 2 tablespoons chopped basil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Maldon salt
• Bread for serving

Instructions

1. Step 1: Combine the olive oil, finely chopped shallot, grated garlic, and red chili flakes in a medium saucepan. Heat over medium-low heat until the garlic is lightly browned, about 4 to 5 minutes. Remove from heat and allow to cool slightly.
2. Step 2: Transfer the infused oil mixture to a medium bowl. Add the grated parmesan, chopped sun-dried tomatoes, castelvetrano olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir well to combine. Serve immediately with crusty bread for dipping.

Tips & Variations

• For a milder dip, reduce the amount of red chili flakes or omit them completely.
• Try using fresh garlic instead of grated for a chunkier texture.
• Substitute castelvetrano olives with kalamata or green olives for a different flavor profile.
• Add a squeeze of lemon juice to brighten the flavor if desired.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, or gently warm to restore the infused oil’s aroma. Stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, the flavors will meld and deepen if made a few hours ahead. Just be sure to store it chilled and stir before serving.

What type of bread works best with this dip?

Crusty breads like baguette, ciabatta, or sourdough are ideal as they hold up well when dipped and complement the rich flavors.

Sun-Dried Tomato Olive Oil Bread Dip Recipe

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This Sun-dried Tomato Olive Oil Bread Dip is a flavorful and aromatic appetizer featuring olive oil infused with garlic, shallots, and red chili flakes, combined with sun-dried tomatoes, Castelvetrano olives, fresh herbs, parmesan, and a touch of balsamic vinegar. Perfect for serving alongside crusty bread, this dip offers a delightful balance of savory, tangy, and mildly spicy flavors.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: About 1 1/2 cups, serves 6-8 as an appetizer 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Oil Infusion

• 3/4 cup extra virgin olive oil
• 1 shallot, finely chopped
• 6 cloves garlic, grated
• 1 teaspoon red chili flakes

Mix-ins

• 1/2 cup grated parmesan
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped Castelvetrano olives
• 1/4 cup chopped parsley
• 2 tablespoons chopped basil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Maldon salt

Serving

• Bread for serving (such as crusty baguette or ciabatta)

Instructions

1. Infuse the olive oil: Combine the extra virgin olive oil, finely chopped shallot, grated garlic, and red chili flakes in a medium saucepan. Heat the mixture over medium-low heat for about 4-5 minutes, stirring occasionally until the garlic turns lightly golden brown. Be careful not to burn the garlic as this will impart bitterness. Remove the pan from heat and allow the oil to cool slightly to meld the flavors.
2. Combine remaining ingredients: Transfer the infused oil to a medium bowl. Add the grated parmesan, chopped sun-dried tomatoes, chopped Castelvetrano olives, chopped parsley, chopped basil, balsamic vinegar, and Maldon salt. Stir all ingredients thoroughly until well combined, creating a rich and flavorful dip.
3. Serve: Present the dip in a serving bowl alongside slices of crusty bread, such as a baguette or ciabatta, for dipping. Enjoy as an appetizer or snack.

Notes

• Use good-quality extra virgin olive oil for the best flavor.
• Adjust the amount of red chili flakes if you prefer less or more heat.
• For a smoother dip, you can lightly pulse the mixture in a food processor, but traditionally it is served chunky.
• This dip can be served warm or at room temperature.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently before serving.

Keywords: sun-dried tomato dip, olive oil dip, bread dip, appetizer, Mediterranean dip, garlic olive oil dip, sun-dried tomatoes, castelvetrano olives