Sun-dried Tomato Olive Oil Bread Dip Recipe
If ever there were a show-stopping starter that instantly transports you to a cozy Mediterranean café, it’s this Sun-dried Tomato Olive Oil Bread Dip. Every drizzle, every gleam of golden oil, is flecked with tangy sun-dried tomatoes, herbaceous freshness, and nutty parmesan, making it more than just your average dip. Perfect for warm gatherings, lazy afternoons, or impromptu dinner parties, this recipe turns good bread into an irresistible experience—trust me, you’ll want to mop up every last drop.
Ingredients You’ll Need
This Sun-dried Tomato Olive Oil Bread Dip is all about letting a handful of vibrant, flavorful ingredients work their magic. Each one plays a unique role—some bring richness, others brightness or a savory kick—all blending into a dip that’s way more than the sum of its parts.
- Extra virgin olive oil: The foundation—choose a robust, fruity oil for the boldest flavor.
- Shallot (finely chopped): Offers a gentle hint of sweetness and aromatic complexity.
- Garlic (grated): Infuses the oil with a warm, garlicky backdrop; grating means little pops in every bite.
- Red chili flakes: For subtle heat that perks up the dip without overwhelming the palate.
- Grated parmesan: Adds salty, nutty depth and helps create a slightly creamy texture.
- Sun-dried tomatoes (chopped): Their tangy, concentrated flavor is the heart of this dip.
- Castelvetrano olives (chopped): These olives are buttery and mild; their green, briny punch rounds out the flavor.
- Parsley (chopped): Contributes garden-fresh color and gentle earthiness.
- Basil (chopped): For peppery, aromatic high notes—don’t skip it!
- Balsamic vinegar: Brightens with just a hint of sweetness and acid; aged balsamic is especially wonderful here.
- Maldon salt: Those big, flaky crystals give finishing texture and a burst of saline flavor.
- Bread for serving: Use a hearty, crusty loaf, sliced thick, to scoop up all that deliciousness.
How to Make Sun-dried Tomato Olive Oil Bread Dip
Step 1: Infuse the Oil
Start by combining the olive oil, finely chopped shallot, grated garlic, and red chili flakes in a medium saucepan. Keep the heat on medium-low—all you want is to gently coax out those aromatics, not burn the garlic. In about 4 to 5 minutes, your kitchen will smell seriously inviting and the garlic will turn a perfect, pale golden brown. Remove the pan from the heat and let the infused oil cool a bit; this helps the flavors bloom even further.
Step 2: Mix in the Good Stuff
Once your oil isn’t piping hot, pour it into a medium bowl. Now comes the fun part: add the grated parmesan, sun-dried tomatoes, Castelvetrano olives, chopped parsley and basil, balsamic vinegar, and Maldon salt. Give everything a gentle yet thorough stir, making sure each ingredient is slicked in that gorgeous oil. The colors should look like a Mediterranean landscape in a bowl!
Step 3: Serve It Up
Move your Sun-dried Tomato Olive Oil Bread Dip to a pretty, shallow serving dish, and arrange your chosen bread around the perimeter. If you’re feeling playful, add a few extra shavings of parmesan or sprinkle some more herbs on top. Then, watch as friends and family tear off hunks of bread and swoop them through this irresistible, flavor-packed dip.
How to Serve Sun-dried Tomato Olive Oil Bread Dip
Garnishes
For a burst of color and a restaurant-worthy finish, scatter a few extra basil and parsley leaves right before serving. A final drizzle of olive oil and an extra sprinkle of flaky Maldon salt can make it sparkle—both visually and in flavor. If you love cheese, add a flurry of fresh parmesan right on top for an even richer bite.
Side Dishes
This Sun-dried Tomato Olive Oil Bread Dip shines the brightest alongside a spread of simply-prepared dishes—think marinated grilled vegetables, thinly sliced prosciutto, or a platter of crisp radishes and cucumbers. The dip’s bold flavors also pair beautifully with a classic Caprese salad or a crisp glass of white wine.
Creative Ways to Present
Make an impression by spooning the dip into tiny ramekins for individual servings at a dinner party, or swirl a few spoonfuls onto a charcuterie board for a pop of color and flavor. For rustic gatherings, serve it straight from the bowl with lots of torn sourdough or focaccia, inviting everyone to dip in together. You can even layer it under roasted veggies or grilled fish for an impromptu sauce!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Sun-dried Tomato Olive Oil Bread Dip left over, just transfer it to an airtight container and refrigerate. The flavors deepen as they mingle—a happy bonus—and it’ll keep well for up to four days. Before serving, let it sit at room temperature so the oil liquefies again.
Freezing
While fresh is best, you can freeze this dip in a pinch. Place it in a freezer-safe container, pressing a piece of plastic wrap against the surface to minimize oxidation. Freeze for up to a month and thaw in the fridge overnight before use, though the texture of cheese and herbs may soften slightly after freezing.
Reheating
To revive your leftover Sun-dried Tomato Olive Oil Bread Dip, simply remove it from the fridge about 30 minutes before serving to allow the oil to come back to a pourable consistency. If you prefer it warmed slightly, set the bowl over a pot of barely simmering water, stirring often, just until it’s supple—the flavors will open up beautifully.
FAQs
Can I use a different kind of olive for this dip?
Absolutely! While Castelvetrano olives are creamy and mild, Kalamata or green Cerignola olives add a punchy, briny note—just adjust the quantity to suit your taste. Just avoid overly salty canned olives, which can overpower the dip’s other flavors.
What kind of bread pairs best with Sun-dried Tomato Olive Oil Bread Dip?
A hearty, crusty bread is ideal—ciabatta, sourdough, or a rustic baguette soak up the oil perfectly and hold up against the chunky bits of tomato and olive. For a gluten-free option, toasted gluten-free loaf slices are a tasty alternative.
Is it possible to make this dip vegan?
Definitely! Swap the parmesan for a few tablespoons of nutritional yeast or a vegan parmesan-style cheese. The rest of the Sun-dried Tomato Olive Oil Bread Dip is naturally vegan and still deliciously robust.
Can I prep this dip in advance?
This dip is actually even better when made a few hours ahead, as the flavors have extra time to meld and become more harmonious. Just store it covered in the fridge and bring it to room temperature before serving for the tastiest results.
Is there a way to tone down the spice if I don’t like heat?
Absolutely—feel free to reduce the red chili flakes, or omit them altogether if you’re not a fan of spice. The remaining ingredients have plenty of flavor to keep the Sun-dried Tomato Olive Oil Bread Dip interesting and crowd-friendly.
Final Thoughts
If you’re hoping to turn something as simple as bread and oil into pure magic, this Sun-dried Tomato Olive Oil Bread Dip is your ticket. Whip it up for your next gathering or cozy night in, and prepare to watch every bit disappear—it’s one of those recipes everyone will ask you for. Enjoy every dip and swirl!
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Sun-dried Tomato Olive Oil Bread Dip Recipe
- Total Time: 20 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
A flavorful and herbaceous sun-dried tomato and olive oil bread dip that is perfect for entertaining or as an appetizer. This dip is packed with the rich flavors of sundried tomatoes, olives, herbs, and Parmesan cheese, all melded together with extra virgin olive oil and balsamic vinegar.
Ingredients
For the Dip:
- 3/4 cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 teaspoon red chili flakes
- 1/2 cup grated parmesan
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped castelvetrano olives
- 1/4 cup chopped parsley
- 2 tablespoons chopped basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Maldon salt
For Serving:
- Bread slices or cubes
Instructions
- Prepare the Infused Oil: In a medium saucepan, combine olive oil, shallot, garlic, and red chili flakes. Heat over medium-low heat until the garlic is lightly browned, about 4-5 minutes. Remove from heat and let cool slightly.
- Assemble the Dip: Transfer the infused oil to a medium bowl. Add the parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined.
- Serve: Serve the dip with crusty bread slices or cubes for dipping.
Notes
- This dip can be made ahead and stored in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
- Adjust the amount of chili flakes based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Sun-dried Tomato Olive Oil Bread Dip, Bread Dip Recipe, Appetizer Dip, Olive Oil Dip
