Why Make This Recipe
This Indulgent Sun-Dried Tomato Olive Oil Bread Dip is an easy and flavorful addition to any meal or gathering. It’s perfect for sharing with friends and family, making it a wonderful appetizer or snack. The combination of sun-dried tomatoes, olives, and herbs creates a delightful taste that pairs beautifully with crusty bread. Plus, you can whip it up in just 20 minutes!
How to Make Indulgent Sun-Dried Tomato Olive Oil Bread Dip
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 (crusty Italian bread like sourdough or focaccia)
Directions:
- In a medium saucepan, combine the extra virgin olive oil, finely chopped shallot, grated garlic, and red chili flakes. Heat this mixture over medium-low heat for 4–5 minutes, stirring occasionally. Keep an eye on the garlic until it turns golden brown, since burning it can make the dip bitter.
- Once done, remove the saucepan from heat and let it cool slightly. The heat will help blend the flavors even more.
- Transfer the oil mixture to a mixing bowl. Add in the grated parmesan, chopped sun-dried tomatoes, sliced Castelvetrano olives, chopped parsley, chopped basil, balsamic vinegar, and Maldon salt. Stir well to combine everything into a cohesive dip.
- Serve immediately at room temperature, alongside slices of crusty bread, for delightful dipping. For extra creaminess, spread the dip on toasted sourdough topped with ricotta.
How to Serve Indulgent Sun-Dried Tomato Olive Oil Bread Dip
This dip is best served fresh and at room temperature. Cut your crusty bread into slices for easy dipping. You can also offer different types of bread on a platter for variety. Guests can enjoy it as a starter or a fun addition to a cheese board.
How to Store Indulgent Sun-Dried Tomato Olive Oil Bread Dip
If you have leftovers, store the dip in an airtight container in the refrigerator. It can last for up to 3 days. Before serving again, give it a good stir and let it come to room temperature for the best flavor.
Tips to Make Indulgent Sun-Dried Tomato Olive Oil Bread Dip
- Adjust the amount of garlic and red chili flakes based on your taste preference.
- For a milder flavor, you can skip the chili flakes or use less.
- Experiment with different types of olives or herbs to customize the dip to your liking.
Variation
You can try adding different cheeses, such as feta or goat cheese, for a different flavor profile. Toss in some roasted red peppers to give it a sweet kick or add a squeeze of lemon for a refreshing touch.
FAQs
1. Can I use different types of olives?
Yes, you can use any type of olives you prefer. Just make sure they are pitted and chopped.
2. Is it necessary to use balsamic vinegar?
Balsamic vinegar adds a nice tangy flavor, but you can substitute it with red wine vinegar or lemon juice if you prefer.
3. Can I make this dip ahead of time?
Yes! You can make it a day ahead. Just store it in the refrigerator and bring it to room temperature before serving.
Indulgent Sun-Dried Tomato Olive Oil Bread Dip
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
An easy and flavorful dip made with sun-dried tomatoes, olives, and herbs, perfect for sharing with friends and family.
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 (crusty Italian bread like sourdough or focaccia)
Instructions
- In a medium saucepan, combine the extra virgin olive oil, finely chopped shallot, grated garlic, and red chili flakes. Heat over medium-low heat for 4–5 minutes, stirring occasionally until garlic turns golden brown.
- Remove from heat and let it cool slightly to blend the flavors.
- Transfer the oil mixture to a mixing bowl. Add grated parmesan, sun-dried tomatoes, Castelvetrano olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir well to combine.
- Serve immediately at room temperature with slices of crusty bread for dipping.
Notes
Adjust garlic and chili flakes based on taste preference. This dip can last up to 3 days in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing and Heating
- Cuisine: Mediterranean