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
- 1/2 tsp red chili flakes (adjust to taste)
- 1/3 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 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 1/3 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.
