Sun-Dried Tomato Olive Oil Bread Dip
This sun-dried tomato and garlic olive oil dip is soothing and rich, perfect for serving with crusty bread. Effortless yet full of flavor, it blends the bright, tangy tomatoes with smooth olive oil, subtle shallots, and zesty herbs.
Equipment
- 1 Mixing bowl
Ingredients
Main ingredients
- ¾ cup extra virgin olive oil Pick one with good flavor
- 1 shallot finely chopped
- 6 cloves garlic grated
- 1 teaspoon red chili flakes for warmth
- 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 Crusty or soft
Instructions
Instructions
- Combine oil, finely chopped shallot, garlic, and red chili flakes in a medium saucepan. 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.
- Let the mixture sit for around 10 minutes at room temperature to blend flavors.
- Serve with crusty bread. Enjoy!
Notes
Store in the refrigerator for up to 4 days. Olive oil solidifies when cold and needs to be warmed for dipping.