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