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
Scale
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
