There is something truly magical about dipping a crusty slice of bread into a luscious, flavorful mixture that brings together sun-dried tomatoes, robust olive oil, and fragrant herbs. This Irresistibly Easy Sun-Dried Tomato Olive Oil Bread Dip Recipe is exactly that magical bite of comfort and elegance combined. Perfect as an appetizer or a snack, it bursts with vibrant colors, intense savory notes, and a gentle kick of spice that lingers just right. Whether you’re hosting a casual get-together or just craving a cozy treat, this dip is your guilt-free indulgence that is bound to become a beloved go-to.
Ingredients You’ll Need
The beauty of this Irresistibly Easy Sun-Dried Tomato Olive Oil Bread Dip Recipe lies in its simplicity and how each ingredient plays a distinct role in creating layers of flavor and texture. These staples come together like old friends, each boosting the dip’s character without overwhelming the palate.
- Extra Virgin Olive Oil: Half a cup of high-quality oil is the silky base that carries all the flavors and beckons you to dip repeatedly.
- Shallot: A medium shallot adds a subtle sweetness and gentle bite; red onion can be swapped in for a bit more sharpness.
- Garlic: Two fresh cloves deliver that unmistakable warm kick that makes the dip truly savory.
- Red Chili Flakes: Just half a teaspoon adds a whisper of heat that awakens the taste buds; adjust to your spice tolerance.
- Grated Parmesan: A quarter cup for creamy saltiness and a nutty undertone; Pecorino Romano works beautifully too.
- Sun-Dried Tomatoes: Half a cup of oil-packed tomatoes brings sweet, tangy bursts and a gorgeous crimson splash.
- Castelvetrano Olives: One-third cup of these vibrant green olives offers a briny, buttery balance.
- Fresh Parsley: Two tablespoons finely chopped brighten the dip with mild, grassy freshness.
- Fresh Basil: Two tablespoons add a fragrant, slightly sweet herbal note that ties it all together.
- Balsamic Vinegar: One tablespoon lends a subtle tang and depth; red wine vinegar is a fine alternative.
- Maldon Salt: One teaspoon for that perfect finishing seasoning, with an ideal crunch and clean saltiness.
- Bread loaf: Choose a crusty Italian, sourdough, or focaccia loaf to scoop up every delicious drop.
How to Make Irresistibly Easy Sun-Dried Tomato Olive Oil Bread Dip Recipe
Step 1: Prepare Your Ingredients
Begin by finely chopping the shallot, garlic, sun-dried tomatoes, Castelvetrano olives, parsley, and basil. The finer the chop, the better they integrate and release their flavors into the olive oil, ensuring your dip is perfectly balanced in every bite.
Step 2: Warm the Olive Oil
Pour the extra virgin olive oil into a small saucepan and gently warm it over low heat. Warming the oil helps to awaken and meld the aromatic qualities of the garlic and shallot without cooking them fully. Keep an eye so it doesn’t get too hot or start to fry.
Step 3: Infuse the Oil
Add the chopped shallot, garlic, and red chili flakes to the warm oil. Let them infuse gently for about 5 minutes, stirring periodically. This step layers the olive oil with a complex base of heat, sweetness, and pungency, creating the signature depth of this Irresistibly Easy Sun-Dried Tomato Olive Oil Bread Dip Recipe.
Step 4: Combine the Rest of the Ingredients
Transfer the infused oil mixture to a serving bowl and stir in the grated Parmesan, chopped sun-dried tomatoes, olives, parsley, basil, and balsamic vinegar. Taste as you go and sprinkle the Maldon salt last to enhance and balance all the flavors.
Step 5: Let the Flavors Marry
Allow the dip to sit at room temperature for at least 10 minutes before serving. This resting time lets the ingredients mingle and amplify each other, delivering the fullest experience of this Irresistibly Easy Sun-Dried Tomato Olive Oil Bread Dip Recipe.
How to Serve Irresistibly Easy Sun-Dried Tomato Olive Oil Bread Dip Recipe
Garnishes
Adding a few fresh herb sprigs or an extra sprinkle of Parmesan on top can brighten the presentation and add an inviting aroma just before serving. A dash more red chili flakes will delight spice lovers.
Side Dishes
This dip shines as an appetizer alongside a simple green salad, a charcuterie board, or a platter of roasted veggies. Its rich, robust flavors pair wonderfully with crisp wines and light beers.
Creative Ways to Present
If you want to impress guests, serve this dip in a shallow dish surrounded by a variety of dippers: warm pita wedges, crunchy veggie sticks, or even crispy polenta squares. For a rustic vibe, hollow out a small loaf of bread and use it as the serving bowl, creating a beautiful edible centerpiece.
Make Ahead and Storage
Storing Leftovers
This dip stores beautifully in an airtight container in the refrigerator for up to 3 days. As the flavors continue to mingle over time, it becomes even more delicious. Just give it a quick stir before serving again.
Freezing
Because this dip relies on fresh herbs and olive oil, freezing is not recommended as the texture and flavors can degrade. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
If you prefer to enjoy this dip warm, gently warm it in a small saucepan over low heat until just heated through. Avoid boiling, which can change the delicate flavors and texture.
FAQs
Can I use dried basil instead of fresh?
Fresh basil really makes a difference with its vibrant aroma and flavor, but in a pinch, dried basil can be used. Just reduce the amount to about one teaspoon because dried herbs are more concentrated.
Is it necessary to use Castelvetrano olives?
Not at all! Castelvetrano olives are buttery and mild, but green olives or even black olives can work fine. Just be mindful of their saltiness and bitterness to keep the dip balanced.
Can I make this dip vegan?
Absolutely! Simply omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.
What type of bread is best for dipping?
Opt for crusty, hearty breads like sourdough, Italian, or focaccia. Their sturdy texture holds up well and soaks up the flavorful oil without falling apart.
How spicy is this dip?
The red chili flakes add a gentle warmth, not overpowering heat. You can adjust the amount up or down depending on how much spice you prefer.
Final Thoughts
This Irresistibly Easy Sun-Dried Tomato Olive Oil Bread Dip Recipe has quickly become one of my absolute favorites to share at gatherings or simply enjoy on a quiet evening. The way the sun-dried tomatoes and olives harmonize with fresh herbs and perfectly infused olive oil is pure joy with every dip. I truly encourage you to try this recipe—you might find that it becomes a staple in your kitchen as well, transforming simple bread into something spectacular.
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Irresistibly Easy Sun-Dried Tomato Olive Oil Bread Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Irresistibly Easy Sun-Dried Tomato Olive Oil Bread Dip combines rich Extra Virgin Olive Oil with aromatic shallots, garlic, and a vibrant mix of sun-dried tomatoes, Castelvetrano olives, fresh herbs, and a touch of balsamic vinegar. Perfect for serving with crusty bread as a flavorful appetizer or snack, this dip is quick to make yet packed with complex, savory flavors that complement any gathering.
Ingredients
Dip Ingredients
- 1/2 cup Extra Virgin Olive Oil (High-quality is preferred)
- 1 medium Shallot (Can be replaced with red onion)
- 2 cloves Garlic (Fresh garlic preferred)
- 1/2 teaspoon Red Chili Flakes (Adjust based on spice preference)
- 1/4 cup Grated Parmesan (Pecorino Romano can be a substitute)
- 1/2 cup Chopped Sun-Dried Tomatoes (Opt for oil-packed for better flavor)
- 1/3 cup Chopped Castelvetrano Olives (Green olives can be swapped)
- 2 tablespoons Chopped Parsley (Fresh is ideal)
- 2 tablespoons Chopped Basil (Fresh is ideal)
- 1 tablespoon Balsamic Vinegar (Red wine vinegar is a suitable alternative)
- 1 teaspoon Maldon Salt (Regular sea salt can be used)
Serving
- 1 loaf Bread for Serving (Crusty bread like Italian, sourdough or focaccia is best)
Instructions
- Prepare the Aromatics: Finely chop the shallot and mince the garlic cloves to ensure their flavors infuse well into the olive oil, providing a flavorful base for the dip.
- Combine Ingredients: In a mixing bowl, whisk together the extra virgin olive oil, chopped shallot, minced garlic, red chili flakes, grated Parmesan, chopped sun-dried tomatoes, chopped Castelvetrano olives, chopped parsley, chopped basil, and balsamic vinegar until well incorporated.
- Season the Dip: Add the Maldon salt and stir the mixture again. Taste and adjust seasoning or chili flakes to your preference to balance the flavors perfectly.
- Rest the Dip: Allow the dip to rest at room temperature for 10 minutes so the flavors meld and intensify.
- Serve: Transfer the dip to a serving bowl and pair it with crusty bread such as Italian, sourdough, or focaccia. Use the bread to scoop and enjoy the rich and savory dip.
Notes
- Use oil-packed sun-dried tomatoes for a richer and smoother texture.
- Fresh herbs like parsley and basil elevate the freshness of the dip.
- Adjust the amount of red chili flakes to control the heat level.
- This dip can be prepared a few hours ahead and refrigerated; bring to room temperature before serving.
- Pair with crusty breads for the best dipping experience.
