Go Back
–+ servings
Sun-Dried Tomato Olive Oil Bread Dip

Sun-Dried Tomato Olive Oil Bread Dip that Dazzles Your Tastebuds

This Sun-Dried Tomato Olive Oil Bread Dip is a rich and flavorful vegetarian-friendly appetizer perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • ½ cup extra virgin olive oil High-quality oil enhances the rich flavor of the dip.
  • 1 shallot Provides a delicate onion flavor; substitute with red onion if necessary.
  • 2 garlic cloves Fresh garlic is essential for depth and aroma.
  • 1 teaspoon red chili flakes Adds a touch of heat; adjust according to your spice preference.
  • ½ cup grated parmesan Brings a salty umami note; Pecorino Romano works as a substitute.
  • ½ cup chopped sun-dried tomatoes Introduces sweetness; oil-packed ones are a tasty choice.
  • ½ cup chopped Castelvetrano olives Adds a buttery depth; Kalamata olives can be used instead.
  • ¼ cup chopped parsley Freshens the flavor; basil can be an alternative.
  • ¼ cup chopped basil Recommended for a burst of freshness.
  • 1 tablespoon balsamic vinegar Offers a tangy depth; red wine vinegar can replace it in a pinch.
  • 1 teaspoon Maldon salt For finishing texture; sea salt is a viable alternative.
  • 1 bread for serving A crusty baguette or sourdough is perfect for dipping.

Equipment

  • medium saucepan
  • medium bowl
  • Spatula

Method
 

Step‑by‑Step Instructions for Sun-Dried Tomato Olive Oil Bread Dip
  1. In a medium saucepan, combine ½ cup of extra virgin olive oil, 1 finely chopped shallot, 2 minced garlic cloves, and a pinch of red chili flakes. Heat over medium-low for 4-5 minutes until garlic is golden brown.
  2. In a medium bowl, pour the cooled infused oil mixture and add ½ cup of grated parmesan, ½ cup of chopped sun-dried tomatoes, and ½ cup of chopped Castelvetrano olives, followed by ¼ cup of chopped parsley, ¼ cup of chopped basil, 1 tablespoon of balsamic vinegar, and a generous pinch of Maldon salt. Mix thoroughly.
  3. Transfer the dip to a serving bowl and let it sit for about 10 minutes. Serve immediately with fresh slices of crusty bread.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 7gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best flavor, allow the dip to chill in the refrigerator for an hour before serving.

Tried this recipe?

Let us know how it was!