This sun-dried tomato olive oil bread dip is a flavor-packed appetizer that combines the richness of olive oil with the tanginess of sun-dried tomatoes, the brininess of Castelvetrano olives, and the umami of Parmesan cheese. It's an easy yet impressive dish that's perfect for entertaining or enjoying as a snack.
Why You’ll Love This Recipe
I love this recipe because it's both simple to make and bursting with flavor. The combination of sun-dried tomatoes, olives, and Parmesan creates a complex taste that's balanced by the heat of red chili flakes and the sweetness of balsamic vinegar. It's a versatile dip that pairs wonderfully with crusty bread, making it a crowd-pleaser at any gathering.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Extra virgin olive oil
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Shallot, finely chopped
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Garlic cloves, grated
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Red chili flakes
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Grated Parmesan cheese
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Sun-dried tomatoes, chopped
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Castelvetrano olives, chopped
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Fresh parsley, chopped
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Fresh basil, chopped
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Balsamic vinegar
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Maldon salt
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Crusty bread, for serving
Directions
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In a medium saucepan, combine the olive oil, chopped shallot, grated garlic, and red chili flakes. Heat over medium-low, stirring occasionally, until the garlic is lightly browned, about 4-5 minutes. Remove from heat and let cool slightly.
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Transfer the infused oil to a medium bowl. Add the grated Parmesan, chopped sun-dried tomatoes, chopped olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined.
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Serve the dip with slices of crusty bread.
Servings and Timing
This recipe yields approximately 6 servings and takes about 20 minutes to prepare from start to finish.
Variations
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Herbs: I sometimes use only basil or parsley, or experiment with other fresh herbs like oregano and thyme for different flavor profiles.
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Dairy-Free: To make this dip dairy-free, I omit the Parmesan cheese or substitute it with a dairy-free alternative.
Storage/Reheating
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Make-Ahead: I often prepare the infused oil earlier in the day and let the flavors meld at room temperature before serving.
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Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 1 week.
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Reheating: If desired, gently warm the dip before serving, though it's also delicious at room temperature.
FAQs
What type of bread works best for this dip?
I find that crusty breads like Italian, sourdough, focaccia, or ciabatta are ideal for dipping into this flavorful oil.
Can I use different types of olives?
Yes, while I prefer Castelvetrano olives for their buttery flavor, kalamata or green olives are also great alternatives.
Is it possible to make this dip ahead of time?
Absolutely. I often make the infused oil earlier in the day and let it sit at room temperature to enhance the flavors before serving.
How can I make this dip spicier?
To add more heat, I increase the amount of red chili flakes or add a pinch of cayenne pepper to the infused oil.
Can I use dried herbs instead of fresh?
Yes, if fresh herbs aren't available, I substitute with dried herbs, using about one-third the amount since dried herbs are more concentrated.
Conclusion
This sun-dried tomato olive oil bread dip is a delightful addition to any appetizer spread. Its rich, savory flavors and easy preparation make it a go-to recipe for gatherings or a simple indulgence at home. I hope you enjoy making and sharing this delicious dip as much as I do.
Sun-Dried Tomato Olive Oil Bread Dip
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-cook (infused oil preparation)
- Cuisine: Mediterranean, Italian-inspired
- Diet: Vegetarian
Description
This sun-dried tomato olive oil bread dip is a bold and savory appetizer, perfect for pairing with crusty bread. Made with flavorful sun-dried tomatoes, Castelvetrano olives, and Parmesan, it’s an easy-to-make, crowd-pleasing dip with Mediterranean flair. A must-have for entertaining or casual snacking!
Ingredients
- Extra virgin olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, grated
- ½ tsp red chili flakes (adjust to taste)
- ⅓ cup grated Parmesan cheese
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup Castelvetrano olives, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp balsamic vinegar
- Maldon salt, to taste
- Crusty bread (for serving)
Instructions
- In a saucepan, heat olive oil, chopped shallot, garlic, and red chili flakes over medium-low heat for 4–5 minutes, until garlic is lightly browned. Let cool slightly.
- Transfer to a bowl and mix in Parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt.
- Stir to combine and serve with crusty bread.
Notes
- Use fresh herbs for best flavor, but dried herbs work in a pinch (use ⅓ the amount).
- Omit Parmesan or use a plant-based version for a dairy-free dip.
- Infused oil can be made ahead and kept at room temperature for deeper flavor.
- Leftovers keep well in the fridge for up to 1 week.
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