Name: Sun-dried Tomato Olive Oil Bread Dip Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 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; Bread

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If you’ve ever wished for a bread dip that was just a little more exciting, bursting with flavor, and perfect for sharing, let me introduce you to the Sun-dried Tomato Olive Oil Bread Dip. This is no ordinary dip—it’s a vibrant fusion of robust olive oil, savory garlic, briny olives, tangy sun-dried tomatoes, and fresh herbs, all brought together with a bold touch of parmesan and a drizzle of balsamic. Served with your favorite crusty bread, it transforms any gathering into something extra memorable.

Sun-dried Tomato Olive Oil Bread Dip Recipe - Recipe Image

Ingredients You’ll Need

The magic of Sun-dried Tomato Olive Oil Bread Dip lies in just how easy the shopping is—yet every single ingredient brings its own punch of character. These are classic Mediterranean flavors, each selected to make the dip absolutely irresistible, golden, and colorful.

Extra virgin olive oil: Use the best-quality oil you can for lush, grassy flavor that forms the velvety base of this dip.
Shallot (finely chopped): Milder than onion, shallot infuses the oil with delicate sweetness.
Garlic (grated): Intensely aromatic, garlic is at the heart of that irresistible savory aroma. Grating helps it melt perfectly into the oil.
Red chili flakes: A teaspoon wakes up the dip with a lovely background of warmth that doesn’t overpower.
Grated parmesan: Adds umami richness and a touch of salty nuttiness—don’t skip this for an elegantly creamy finish.
Chopped sun-dried tomatoes: Their chewy, tangy bite is what really defines this recipe—use oil-packed for the best flavor.
Chopped castelvetrano olives: Castelvetranos are buttery and mild, the perfect salty partner for the tomatoes and herbs.
Chopped parsley: This gives the dip fresh, grassy notes and vibrant green color.
Chopped basil: Basil brightens every bite with its unmistakable summery aroma.
Balsamic vinegar: A couple of tablespoons bring everything together with a gentle tang and a touch of sweetness.
Maldon salt: Large flake salt adds dramatic little bursts of flavor—sprinkle generously to finish.
Bread for serving: Choose a rustic, crusty option so it soaks up the lush dip and still holds its own.

How to Make Sun-dried Tomato Olive Oil Bread Dip

Step 1: Infuse the Olive Oil

Start by combining your extra virgin olive oil, finely chopped shallot, grated garlic, and those lively red chili flakes in a medium saucepan. Set the heat to medium-low—you want to love and coax the flavors out, not burn them. Stir gently and let things sizzle slowly. As the garlic turns golden, about four to five minutes in, your kitchen will be filled with the most irresistible scent. This very first step is the secret to the Sun-dried Tomato Olive Oil Bread Dip’s incredible foundation.

Step 2: Cool and Combine

After your oil mixture is infused and fragrant, remove the pan from the heat and let it cool slightly. This means it’s ready to mingle with a whole host of delicious additions, but cooling keeps those herbs and cheese from wilting or melting away. Patience pays off here—just a few minutes is all you need.

Step 3: Add the Flavor Bombs

Move the infused oil to a medium bowl and get ready for magic. Add the grated parmesan, those chopped sun-dried tomatoes, Castelvetrano olives, parsley, and basil. Pour in the balsamic vinegar and sprinkle everything generously with Maldon salt. Stir it up until all the flavors, colors, and aromas unite. This is truly where the Sun-dried Tomato Olive Oil Bread Dip gets all its texture, tang, and complexity.

Step 4: Serve with Bread

Spoon the finished dip into your favorite shallow bowl or plate. Grab hearty slices of crusty bread—ciabatta, sourdough, or a rustic baguette are all stellar choices. Many hands make quick work of this stunning, richly flavored appetizer, so get ready for it to disappear fast!

How to Serve Sun-dried Tomato Olive Oil Bread Dip

Garnishes

Bring some extra flair to your table by topping the dip with a few extra flecks of Maldon salt, a scattering of chopped fresh basil, or an extra drizzle of quality olive oil. If you’re feeling extra, a dusting of parmesan or little curls of lemon zest will make it sing even more. The key is keeping it vibrant, with lots of color and fragrance on top.

Side Dishes

Sun-dried Tomato Olive Oil Bread Dip loves good company. Serve it alongside a classic antipasto board, a piled-high salad, or bowls of briny olives and marinated artichoke hearts. It’s also lovely next to roasted vegetables, grilled meats, or even as a centerpiece for a light lunch with fresh cheese and fruit.

Creative Ways to Present

Trying to impress your guests? Pour the dip into mini jars for personal servings with toast points, or swirl it into a shallow platter and arrange the bread around the edge for easy dipping. For outdoor gatherings, tuck it into picnic baskets with breadsticks or pita chips. You can even use the Sun-dried Tomato Olive Oil Bread Dip as a drizzling sauce over grilled chicken or veggies—what a superstar!

Make Ahead and Storage

Storing Leftovers

Any extra Sun-dried Tomato Olive Oil Bread Dip can be stored in an airtight container in the refrigerator for up to three days. The flavors deepen as they sit, making every bite the next day even more irresistible. Just be sure to bring it to room temperature (or give it a gentle stir) before serving again, since olive oil can solidify when chilled.

Freezing

While the oil and most add-ins freeze well, this dip is really best enjoyed fresh for that lush, vibrant flavor and texture. If you absolutely need to freeze, keep the herbs and cheese out and add those before serving, as their texture may suffer in the freezer.

Reheating

There’s no need to fully reheat, but if you prefer your Sun-dried Tomato Olive Oil Bread Dip slightly warm, put the bowl in a microwave for 10 to 15 seconds. Or, let it sit out of the fridge for 30 minutes so everything softens, and gently stir to recombine the flavors.

FAQs

Can I use a different type of olive?

Absolutely! While Castelvetrano olives are especially buttery and mild, you could substitute Kalamata or green olives for a sharper, more intense flavor. Just chop them roughly and keep in mind that saltiness may vary.

What kind of bread is best for dipping?

This dip shines with crusty breads that can soak up every bit of goodness—think classic baguettes, ciabatta, sourdough loaves, or even focaccia if you want more flavor. Toasting the bread lightly can add crunch and contrast.

Is there a dairy-free option?

You can easily make this Sun-dried Tomato Olive Oil Bread Dip vegan by swapping out the parmesan for a dairy-free alternative, or simply omitting it. The dip is still packed with flavor from the garlic, herbs, and olives.

Can I make this dip in advance?

Definitely! You can infuse the oil and mix most ingredients a day ahead. Just add the herbs and cheese right before serving for the freshest taste and brightest color.

Will jarred sun-dried tomatoes work?

Yes, and they’re perfect! Opt for oil-packed sun-dried tomatoes if possible, as they’re softer and more flavorful. Just drain and chop before adding; if using dried ones, soak briefly in hot water to plump them up.

Final Thoughts

There’s something magical about gathering friends and family around a table with a bowl of Sun-dried Tomato Olive Oil Bread Dip at the center. If you’re looking for a vibrant, flavor-packed appetizer that’s just as delicious as it is beautiful, give this recipe a try—you’ll want to share it for years to come!

Sun-dried Tomato Olive Oil Bread Dip Recipe

★★★★★

5 from 16 reviews

Author: Lila
Total Time: 15 minutes
Yield: Approximately 1 cup of dip 1x
Diet: Vegetarian

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Description

A flavorful and aromatic Sun-dried Tomato Olive Oil Bread Dip that is perfect for entertaining or as a delicious appetizer. This dip combines the richness of extra virgin olive oil with the savory notes of garlic, sun-dried tomatoes, and olives, enhanced with the freshness of herbs and a hint of balsamic vinegar.

Instructions

Infuse the Oil: In a medium saucepan, combine olive oil, shallot, garlic, and red chili flakes. Heat over medium-low heat until garlic is lightly browned, about 4-5 minutes. Remove from heat and let cool slightly.
Prepare the Dip: Transfer the infused oil to a medium bowl. Add parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined.
Serve: Serve the dip with crusty bread for dipping.