Name: Sun-dried Tomato Olive Oil Bread Dip Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: ¾ cup extra virgin olive oil; 1 shallot, finely chopped; 6 cloves garlic, grated; 1 teaspoon red chili flakes; ½ cup grated parmesan cheese; ¼ cup chopped sun-dried tomatoes; ¼ cup chopped Castelvetrano olives; ¼ cup chopped parsley; 2 tablespoons chopped fresh basil; 2 tablespoons balsamic vinegar; 1 teaspoon Maldon salt; Bread slices (baguette, ciabatta, or your choice) for dipping

Introduction

This Sun-dried Tomato Olive Oil Bread Dip is a flavorful and easy appetizer that brings together bold Mediterranean ingredients. Perfect for sharing, it pairs beautifully with crusty bread for a quick and satisfying snack or starter.

A close-up view of a rustic white bowl filled with a mixture of sun-dried tomatoes, olive oil, and finely chopped herbs. The top layer is shiny olive oil with a golden yellow color, slightly pooling with the herbs and small red sun-dried tomato pieces mixed throughout. The sun-dried tomatoes are dark red and wrinkled, scattered evenly in the glossy olive oil along with green herb bits that add texture and color contrast. A silver spoon with an antique look is dipping into the mixture, showing the oily surface and herbs on the spoon's surface. The bowl rests on a white marbled texture surface, giving a clean and natural background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare all ingredients by finely chopping the shallot, sun-dried tomatoes, castelvetrano olives, parsley, and basil. Grate the garlic and parmesan cheese.
Step 2: In a medium bowl, combine the olive oil, chopped shallot, grated garlic, red chili flakes, grated parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt.
Step 3: Stir everything together well to mix the flavors thoroughly.
Step 4: Serve the dip in a bowl alongside slices of fresh or toasted bread for dipping.

Tips & Variations

Use the freshest herbs possible to enhance the brightness of the dip.
Substitute parmesan with pecorino for a sharper flavor.
Add a squeeze of fresh lemon juice for a zesty twist.
For a spicy kick, increase the amount of chili flakes or add a pinch of cayenne pepper.
Try different olives like kalamata if castelvetrano aren’t available.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature and give it a good stir. This dip is best enjoyed fresh but refrigerating helps meld the flavors.

How to Serve

The image shows a close-up of a dish with three visible layers: the bottom layer is dark green herbs finely chopped, the middle layer is bright yellow olive oil with small green herb pieces floating, and the top layer is deep red sun-dried tomatoes mixed with bits of white cheese and green herbs. A silver spoon is partially dipped into the mixture, with the woman's hand holding it from the right side. The dish is served in a white bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, preparing the dip a few hours or even a day in advance allows the flavors to develop more deeply. Just keep it refrigerated until ready to serve.

What bread works best with this dip?

Crusty breads like baguette, ciabatta, or sourdough are excellent choices. Toasting the bread slightly also adds a pleasant crunch that pairs well with the oily dip.

Sun-dried Tomato Olive Oil Bread Dip Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

This Sun-dried Tomato Olive Oil Bread Dip is a flavorful and aromatic blend perfect for serving with crusty bread. Combining extra virgin olive oil, sun-dried tomatoes, castelvetrano olives, fresh herbs, and parmesan cheese, it’s a vibrant Mediterranean-inspired appetizer that’s easy to prepare and sure to impress.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Approximately 1 cup of dip, serves 4-6 1x
Category: Appetizer
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Dip Ingredients

¾ cup extra virgin olive oil
1 shallot, finely chopped
6 cloves garlic, grated
1 teaspoon red chili flakes
½ cup grated parmesan cheese
¼ cup chopped sun-dried tomatoes
¼ cup chopped Castelvetrano olives
¼ cup chopped parsley
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 teaspoon Maldon salt

For Serving

Bread slices (baguette, ciabatta, or your choice) for dipping

Instructions

Prepare Ingredients: Finely chop the shallot, sun-dried tomatoes, Castelvetrano olives, parsley, and basil. Grate the garlic cloves and parmesan cheese carefully.
Mix Ingredients: In a medium-sized bowl, combine the extra virgin olive oil, finely chopped shallot, grated garlic, red chili flakes, grated parmesan, chopped sun-dried tomatoes, chopped olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir thoroughly until all ingredients are evenly incorporated and the dip has a cohesive texture.
Serve: Transfer the dip to a serving bowl and place it alongside slices of fresh bread. Encourage guests to dip generously to enjoy the rich, savory flavors.

Notes

Use good quality extra virgin olive oil for the best flavor.
Adjust the amount of red chili flakes based on your spice preference.
Castelvetrano olives provide a mild, buttery flavor; substitute with other green olives if unavailable.
This dip is best enjoyed fresh but can be refrigerated up to 2 days; bring to room temperature before serving.
Perfect as an appetizer or party snack.

Keywords: sun-dried tomato dip, olive oil dip, bread dip, Mediterranean appetizer, no-cook dip, party appetizer, vegetarian dip