Sun-Dried Tomato Olive Oil Bread Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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
