Name: Sun-Dried Tomato and Olive Oil Bread Dip Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: ¾ cup extra virgin olive oil; 1 shallot, finely chopped; 6 cloves garlic, grated; 1 teaspoon red chili flakes; ½ cup grated parmesan cheese; ¼ cup chopped sun-dried tomatoes; ¼ cup chopped castelvetrano olives; ¼ cup chopped parsley; 2 tablespoons chopped basil; 2 tablespoons balsamic vinegar; 1 teaspoon Maldon salt; Bread slices (such as baguette or rustic country bread)

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Introduction

This Sun-dried Tomato Olive Oil Bread Dip is a flavorful and easy appetizer that brings vibrant Mediterranean flavors to your table. Perfect for sharing, it pairs wonderfully with crusty bread and adds a gourmet touch to any gathering.

A close-up view of a dip inside a speckled white ceramic bowl with a textured surface, showing one layer made of bright golden olive oil mixed with red sun-dried tomato pieces and green herbs finely chopped, creating a colorful, wet, and oily texture. A silver spoon with intricate designs rests inside the bowl, partially covered in the oily dip, highlighting the shiny and slightly thick liquid with scattered herbs. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup extra virgin olive oil
1 shallot, finely chopped
6 cloves garlic, grated
1 teaspoon red chili flakes
½ cup grated parmesan
¼ cup chopped sun-dried tomatoes
¼ cup chopped castelvetrano olives
¼ cup chopped parsley
2 tablespoons chopped basil
2 tablespoons balsamic vinegar
1 teaspoon Maldon salt
Bread for serving

Instructions

Step 1: Prepare all ingredients by finely chopping the shallot, sun-dried tomatoes, castelvetrano olives, parsley, and basil. Grate the garlic and parmesan.
Step 2: In a mixing bowl, combine the olive oil, shallot, grated garlic, red chili flakes, parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir well to evenly distribute all flavors.
Step 3: Transfer the dip to a serving bowl and place alongside slices of fresh bread for dipping. Enjoy immediately or let the flavors meld for 10-15 minutes before serving.

Tips & Variations

Use crusty bread like a baguette or ciabatta for the best dipping experience.
Add a splash of fresh lemon juice for extra brightness.
For a spicier kick, increase the red chili flakes or add a dash of hot sauce.
Swap castelvetrano olives for kalamata olives if preferred.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, and stir well as the olive oil may solidify when chilled.

How to Serve

A round ceramic bowl with a speckled tan outer rim holds a thick dip made of dark red sun-dried tomatoes mixed with finely chopped green herbs and scattered yellow chili flakes, all sitting in a golden pool of olive oil. A piece of crusty bread with a golden brown crust and a soft, airy inside partially dips into the olive oil, sprinkled lightly with chopped herbs. The bowl rests on a white marbled surface, with small bits of herbs and crushed chili flakes nearby, creating a fresh and rustic look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, preparing the dip a few hours in advance allows the flavors to meld even better. Keep it refrigerated and bring to room temperature 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 and complement the rich flavors of the dip.