why make this recipe
Indulgent Sun-Dried Tomato Olive Oil Bread Dip is perfect for entertaining, casual get-togethers, or a cozy night in. This savory dip combines rich flavors like sun-dried tomatoes, olives, and garlic, creating a mouthwatering experience. Plus, it comes together in just 20 minutes, making it an easy addition to any meal or snack. Serve it with crusty bread, and you’ll have a dish that everyone loves.
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, for serving
- Bread (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 over medium-low for 4–5 minutes. Stir occasionally and watch closely until the garlic turns golden brown. Be careful not to burn it, as burnt garlic can taste bitter.
- Remove the pan from heat and let it cool for a few minutes. The residual heat will continue infusing the flavors.
- Transfer the mixture into a mixing bowl. Add the grated parmesan, chopped sun-dried tomatoes, castelvetrano olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir thoroughly until well combined and the dip has a smooth texture.
- Serve immediately at room temperature with slices of crusty bread for dipping. For a delicious twist, spread it on toasted sourdough topped with ricotta.
how to serve Indulgent Sun-Dried Tomato Olive Oil Bread Dip
To serve this dip, simply place it in a bowl alongside a platter of crusty bread. Sourdough or focaccia works beautifully. You can also include some crackers or fresh veggies for added variety. For a fun twist, consider toasting the bread before serving for an extra crunch.
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 will stay fresh for about 3-4 days. To enhance the flavors, let it sit at room temperature for a bit before serving again.
tips to make Indulgent Sun-Dried Tomato Olive Oil Bread Dip
- Use good quality extra virgin olive oil, as it greatly affects the flavor of the dip.
- Don’t rush the heating process; allow the garlic to turn golden for the best taste.
- Feel free to adjust the amount of chili flakes based on your spice preference.
- Add more herbs, like oregano or thyme, for an extra layer of flavor.
variation
You can customize the dip in various ways! Try adding roasted red peppers for a sweet touch or chopped artichokes for a tangy flavor. Swap out the castelvetrano olives for any other olive types you prefer. If you want a creamier texture, blend in some cream cheese or goat cheese.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare it a day in advance. Just store it in the fridge and let it come to room temperature before serving.
Can I use other types of bread?
Absolutely! This dip pairs well with any crusty bread, pita chips, or even veggie sticks.
Is this dip vegan?
This dip contains parmesan cheese, so it is not vegan. However, you can substitute the cheese with a vegan cheese alternative to make it vegan-friendly.
Indulgent Sun-Dried Tomato Olive Oil Bread Dip
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A savory dip combining sun-dried tomatoes, olives, and garlic, perfect for entertaining or a cozy night in.
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, for serving
- Bread (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 for 4–5 minutes, stirring occasionally.
- Remove the pan from heat and let it cool for a few minutes.
- Transfer the mixture into a mixing bowl and add the grated parmesan, chopped sun-dried tomatoes, castelvetrano olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined.
- Serve immediately at room temperature with slices of crusty bread for dipping.
Notes
Use high-quality extra virgin olive oil for the best flavor. Adjust chili flakes based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing and Heating
- Cuisine: Mediterranean