Sun-Dried Tomato & Olive Oil Bread Dip Recipe
I can’t tell you how many times this Sun-Dried Tomato & Olive Oil Bread Dip Recipe has saved me when I needed a simple but impressive appetizer. The rich olive oil, combined with sharp garlic and the subtle heat from red chili flakes, creates this mouthwatering base that pairs perfectly with crusty bread. It’s one of those recipes you can whip up in under 10 minutes but tastes like you’ve been slaving away in the kitchen all afternoon!
What makes this dip especially special is its versatility and bold flavor profile. Whether you’re throwing together a last-minute gathering or just craving something savory to snack on, this dip always hits the spot. I find it’s a real crowd-pleaser, and the mix of sun-dried tomatoes, olives, and fresh herbs gives it that Mediterranean flair that feels both fresh and indulgent. Trust me, once you try this Sun-Dried Tomato & Olive Oil Bread Dip Recipe, it’ll become a go-to for your next get-together.
Ingredients You’ll Need
The ingredients in this Sun-Dried Tomato & Olive Oil Bread Dip Recipe come together with such harmony—it’s all about layers of flavor. Grab fresh herbs and the best quality olive oil you can find, because those really make a difference. Also, I recommend sun-dried tomatoes packed in oil for extra richness and balanced saltiness along with Castelvetrano olives for a buttery, mild burst.
- Extra virgin olive oil: Choose a fruity, peppery variety to get the most flavor in this dip.
- Shallot: Finely chopped for that subtle sweetness and texture balance.
- Garlic: Grated fresh garlic delivers a nice punch without being overpowering.
- Red chili flakes: Adds just the right heat; adjust according to your tolerance.
- Parmesan: Freshly grated for that savory, umami kick.
- Sun-dried tomatoes: Chopped, preferably oil-packed to keep the dip moist.
- Castelvetrano olives: These green olives are buttery and less salty, perfect in dips.
- Parsley: Chopped fresh parsley brightens the flavors.
- Basil: Fresh chopped basil for that sweet herbaceous note.
- Balsamic vinegar: Just a touch to balance the oil with acidity.
- Maldon salt: A flaky finishing salt that adds texture and bursts of flavor.
- Bread: Crusty bread like a baguette or ciabatta works beautifully for dipping.
Variations
I love how flexible this Sun-Dried Tomato & Olive Oil Bread Dip Recipe is—you can easily tweak it depending on your mood or pantry. Sometimes I swap Castelvetrano olives with Kalamata for a bit more tang, or toss in some toasted pine nuts for crunch. Feel free to make it your own!
- Spicy kick: Increasing the chili flakes or adding a splash of hot sauce turned this into a fiery treat that my spice-loving friends adored.
- Herb swap: Try adding fresh thyme or oregano for a heartier herb flavor.
- Vegan version: Skip the parmesan and add nutritional yeast or a vegan cheese alternative to keep that cheesy depth.
- Sun-dried tomato paste: For a smoother and more intense tomato flavor, blend some sundried tomato paste in instead of chopped pieces.
How to Make Sun-Dried Tomato & Olive Oil Bread Dip Recipe
Step 1: Prep Your Aromatics
Start by finely chopping your shallot and herbs, and grating the garlic cloves. I find using a microplane for garlic helps it blend evenly without big chunks that will overpower every bite. The key here is to create layers of flavor, so don’t rush the chopping—it’s worth the extra little bit of time.
Step 2: Combine Olive Oil and Flavors
In a medium bowl, pour in your extra virgin olive oil, then add the shallot, grated garlic, and red chili flakes. Stir gently to distribute everything evenly. I like to let this mixture sit for about 5 minutes while I prep the rest; it allows the flavors to marry beautifully.
Step 3: Add Cheese, Tomatoes, Olives, and Herbs
Next, fold in grated parmesan, chopped sun-dried tomatoes, olives, parsley, and basil. Mix well, but gently—you want to keep a bit of texture from the tomatoes and olives. The vibrant colors at this stage always make me smile; it looks as appetizing as it tastes.
Step 4: Finish with Balsamic and Salt
Stir in the balsamic vinegar and Maldon salt. The vinegar adds just enough acidity to balance the richness of the oil and cheese, while the flaky salt provides those satisfying little pops of flavor. Give it a quick taste here to adjust seasoning if needed—a pinch more salt or chili flakes can elevate the dip perfectly.
How to Serve Sun-Dried Tomato & Olive Oil Bread Dip Recipe
Garnishes
When I serve this dip, I love sprinkling just a bit more fresh parsley and a drizzle of olive oil on top. Sometimes I add a few extra chopped olives or a sprinkle of red chili flakes for color and heat. These small touches not only make it pop visually but layer in extra bursts of flavor.
Side Dishes
This dip pairs wonderfully with a simple fresh salad dressed in lemon vinaigrette, or alongside your favorite cured meats and cheeses to round out a full antipasto spread. Plus, it’s fantastic with grilled veggies or alongside a bowl of soup for a cozy meal.
Creative Ways to Present
Whenever I make this for parties, I like to serve it in a rustic shallow bowl surrounded by an assortment of freshly baked bread slices, some toasted baguette rounds, and even vegetable crudités like sliced bell peppers or cucumber. Sometimes I drizzle a little balsamic glaze in a spiral on top for that extra wow factor. Presentation like this invites everyone to dig in and makes the dip feel extra special.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—which is rare because this dip disappears so quickly!—store them in an airtight container in the fridge. The dip keeps well for about 3 to 4 days. You might notice the olive oil firms up cold, so just bring it to room temperature before serving again and stir it to recombine.
Freezing
Freezing isn’t my favorite for this dip because the texture of fresh herbs and olives changes when thawed. If you must freeze, I’d recommend portioning it out without fresh herbs and adding those freshly chopped when ready to serve after thawing.
Reheating
Reheat gently by letting it come to room temperature, then stirring well. If you want it warm, a brief 10-15 second zap in the microwave or a quick stir in a warm skillet works fine—just don’t overheat or it may lose some vibrancy in flavor.
FAQs
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Can I use dried tomatoes that aren’t packed in oil for this recipe?
Absolutely, but I recommend rehydrating them in warm water or even soaking briefly in olive oil to keep the dip from drying out. Oil-packed sun-dried tomatoes add more richness and flavor depth, making the dip more luscious.
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Is this Sun-Dried Tomato & Olive Oil Bread Dip Recipe suitable for vegans?
It’s easy to make vegan by simply omitting the parmesan or replacing it with a vegan cheese alternative or nutritional yeast for a cheesy flavor. The rest of the ingredients are naturally vegan, so it’s versatile if you make that tweak.
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What type of bread works best for dipping?
I personally prefer crusty breads like baguette, ciabatta, or even sourdough. Their texture holds up well to the oiliness of the dip and offers a crunchy contrast to the soft, flavorful mix.
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Can I prepare this dip ahead of time?
Yes! In fact, letting it rest for a few hours or even overnight enhances the flavors as they meld together. Just add fresh herbs right before serving if you want them to retain their brightness.
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How spicy is the dip?
The red chili flakes add a mild to moderate heat, but it’s entirely adjustable depending on how much you use. If you’re sensitive to spice, start with less and build up until it suits your palate.
Final Thoughts
This Sun-Dried Tomato & Olive Oil Bread Dip Recipe has become one of those little kitchen treasures for me—simple enough to make anytime but fancy enough to impress friends and family. I hope when you try it, you find the same joy I do in how the flavors come together. It’s truly a comfort food that’s vibrant and fresh, perfect for sharing around the table with good company. So grab that bread, stir up the dip, and enjoy a delicious slice of Mediterranean sunshine in every bite!
Print
Sun-Dried Tomato & Olive Oil Bread Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 to 6 servings 1x
- Category: Appetizer/Dip
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Sun-Dried Tomato Olive Oil Bread Dip is a flavorful and vibrant Mediterranean-inspired appetizer perfect for serving alongside crusty bread. Combining rich extra virgin olive oil with savory sun-dried tomatoes, briny castelvetrano olives, fresh herbs, and a touch of balsamic vinegar, this dip is enhanced by the pungent garlic and shallots, creating a deliciously aromatic and addictive spread for any gathering or snack time.
Ingredients
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 basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Maldon salt
Serving
- Bread for serving (such as crusty baguette, ciabatta, or sourdough)
Instructions
- Prepare the aromatics: Finely chop the shallot and grate the garlic cloves to incorporate maximum flavor into the dip.
- Combine ingredients: In a medium mixing bowl, add the extra virgin olive oil, finely chopped shallots, grated garlic, and red chili flakes. Stir to marry the flavors.
- Add the vegetables and cheese: Mix in the grated parmesan, chopped sun-dried tomatoes, chopped castelvetrano olives, chopped parsley, and chopped basil until well combined.
- Season and balance: Stir in the balsamic vinegar and Maldon salt to add acidity and seasoning. Adjust salt or chili flakes if needed according to taste.
- Serve: Serve the dip immediately or let it sit for 10-15 minutes to allow flavors to meld. Accompany with slices of fresh crusty bread for dipping.
Notes
- For best flavor, use good quality extra virgin olive oil and fresh herbs.
- This dip can be prepared a few hours ahead and kept covered in the refrigerator; bring to room temperature before serving.
- Adjust the amount of red chili flakes to control the spiciness.
- Castelvetrano olives have a mild, buttery flavor but can be substituted with green olives if unavailable.
- Perfect as an appetizer, snack, or party dip.
Keywords: sun-dried tomato dip, olive oil dip, Mediterranean appetizer, bread dip, easy dip recipe, vegetarian dip
