Sun-Dried Tomato Olive Oil Bread Dip

Meet your new favorite sun-dried tomato olive oil bread dip. This is an incredibly flavorful appetizer that looks like you spent hours prepping but comes together in 20 minutes, proving that delicious doesn't have to mean complicated.

Watch how to make this

Recipe

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5 from 3 votes

Sun-dried Tomato Olive Oil Bread Dip

Total Time20 minutes mins

Course: Appetizer

Cuisine: Italian

Keyword: bread

Servings: 6

Author: Christine Ma

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

Instructions

• Combine oil, finely chopped shallot, garlic, and red chili flakes in a medium sauce pan. Heat over medium-low heat until garlic is lightly browned, about 4-5 minutes. Remove from heat and let cool slightly.
• Transfer infused oil to a medium bowl and add remaining ingredients including parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined and serve with crusty bread.

Notes

Store the oil in the refridgerator for up to 1 week.

Step-by-step instructions

Step 1: Cook aromatics

Alright, let's dive into this flavor-packed sun-dried tomato olive oil bread dip! First things first, we're going to infuse that olive oil.

Grab a medium saucepan and combine extra virgin olive oil with finely chopped shallot, grated garlic, and red chili flakes.

Keep that heat on medium-low and stir the ingredients occasionally to avoid burning the garlic.

We're looking for lightly browned garlic, so give it about 4-5 minutes. The garlic will continue to brown in the hot oil even off the flames, so you don't want it to get too dark while simmering.

Once you've got that perfect golden hue, take it off the heat and let it cool down a bit.

Step 2: Putting it all together

Transfer that aromatic oil to a medium bowl and toss in grated parmesan, chopped sun-dried tomatoes, those buttery castelvetrano olives, fresh parsley, and basil.

Don't forget a splash of balsamic vinegar for that tangy kick and a sprinkle of Maldon salt for some fancy flaky goodness. Give it all a good stir until everything's mingling nicely.

And just like that, you've got yourself a dip that's going to make your taste buds do a happy dance! Serve it with some crusty bread and watch it disappear faster than you can say "pass the olive oil." You can also enjoy this dip on a slice of toasted sourdough topped with creamy ricotta, as I did.

Any way you serve it, I can almost guarantee that you'll love it. You might want to make a double batch - it's that delicious!

For another fantastic recipe featuring sun-dried tomatoes, check out this sun-dried tomato pesto swirl bread and sun-dried tomato pesto pasta with burrata!

Make-ahead and storage tips

• Make-ahead: You can make the oil earlier in the day and serve it at room temperature. The flavors will improve if left to meld for a few hours before serving.
• Store: Store the oil in the refrigerator for up to 1 week. Let it come to room temperature before serving.

More dip recipes

Looking for more tasty dips? Try these: