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.
Ingredients
Scale
For the Dip:
- 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
For Serving:
- Bread
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.
Notes
- This dip can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the amount of red chili flakes to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing, Infusing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 4mg
Keywords: Bread Dip, Olive Oil Dip, Sun-dried Tomato Dip, Party Appetizer, Easy Dip Recipe
