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 cheese; 1/4 cup chopped sun-dried tomatoes; 1/4 cup chopped Castelvetrano olives; 1/4 cup chopped parsley; 2 tablespoons chopped fresh basil; 2 tablespoons balsamic vinegar; 1 teaspoon Maldon salt; Bread, crusty, for serving

Jump to Recipe· 3.9 from 252 reviews

If you adore dipping your bread into flavorful, rich mixtures then wait until you try this Sun-Dried Tomato Olive Oil Bread Dip Recipe. It’s an irresistible blend of fragrant olive oil infused with garlic and shallots, combined with the savory punch of sun-dried tomatoes, salty olives, and fresh herbs. This dip manages to balance bold, tangy, and herbaceous notes that burst in every bite, making it the perfect companion for any crusty bread. Whether you're hosting friends or simply treating yourself to a cozy night in, this recipe transforms a simple appetizer into something extraordinary.

Ingredients You'll Need

The image shows several small white bowls arranged in a circle on a white marbled surface, each filled with different ingredients. Starting from the top and moving clockwise, the first bowl contains pale yellow minced garlic with a soft texture, followed by a bowl filled to the top with grated white cheese that looks soft and fine. Next is a bowl with chunky, dark red sun-dried tomatoes. Below that is a small bowl filled with coarse white salt. Toward the bottom center, there is a bowl with finely chopped pale pink shallots. To the left is a white ceramic pitcher filled with golden olive oil. Above it is a small bowl with dark balsamic vinegar. Moving up, another bowl holds several green whole olives with a shiny surface. In the center, a small white plate holds layered fresh green basil and parsley leaves with a bright, crisp look. The setting is neat and organized, showing fresh and raw ingredients ready for use. photo taken with an iphone --ar 4:5 --v 7

This dip is all about simplicity meeting depth of flavor. Each ingredient plays a crucial role in building layers of richness, texture, and vibrant color. Let’s break down what you’ll need to get started.

Extra virgin olive oil (¾ cup): The base of the dip, providing a rich, fruity body that carries all the flavors.
Shallot (1, finely chopped): Adds a delicate onion sweetness that mellows as it cooks, complementing the garlic perfectly.
Garlic cloves (6, grated): Offers a pungent, aromatic kick that infuses the oil with irresistible warmth.
Red chili flakes (1 teaspoon): Brings just the right amount of heat to awaken your taste buds without overwhelming the other ingredients.
Grated parmesan (½ cup): Introduces a nutty, salty depth that makes the dip feel indulgent.
Sun-dried tomatoes (¼ cup, chopped): These deliver concentrated, sweet-tart flavors and a burst of color that brightens the dip.
Castelvetrano olives (¼ cup, chopped): Known for their mild, buttery taste, they add a luscious briny undertone and tender texture.
Parsley (¼ cup, chopped): Offers fresh, peppery notes that lighten the richness and add vibrance.
Basil (2 tablespoons, chopped): Adds an aromatic, slightly sweet herbal complexity that complements the tomatoes beautifully.
Balsamic vinegar (2 tablespoons): Adds a tangy sweetness and depth of flavor that balances the olive oil and herbs.
Maldon salt (1 teaspoon): The flaky texture and clean flavor perfect for enhancing all the ingredients.
Bread for serving: Choose a crusty loaf or rustic baguette to soak up every last bit of this luscious dip.

How to Make Sun-Dried Tomato Olive Oil Bread Dip Recipe

Step 1: Infuse the Olive Oil

Start by warming your extra virgin olive oil in a medium saucepan over medium-low heat. Add the finely chopped shallot, grated garlic, and red chili flakes. Let the mixture slowly heat until the garlic turns a lovely light brown, about 4 to 5 minutes. This gentle heating releases the bold, fragrant flavors from the garlic and shallot, infusing the olive oil without burning the ingredients. Once done, remove the saucepan from heat and let it cool slightly.

Step 2: Combine and Layer the Flavors

Carefully pour the infused oil into a medium-sized bowl. Add in the grated parmesan, chopped sun-dried tomatoes, chopped Castelvetrano olives, parsley, basil, balsamic vinegar, and a teaspoon of flaky Maldon salt. Stir everything together thoroughly to allow the ingredients to meld into a rich, cohesive dip that’s bursting with flavor and texture. This step is where the magic happens, blending savory, tangy, and herbal notes in perfect harmony.

Step 3: Final Touches and Serving

Give the dip one last gentle stir and transfer it to your favorite serving dish. This is the moment to invite everyone over and get ready to enjoy the fruits of your labor. Be sure to serve it alongside freshly sliced crusty bread to scoop up every silky, vibrant bite.

How to Serve Sun-Dried Tomato Olive Oil Bread Dip Recipe

The image shows a white speckled bowl filled with several colorful layers of chopped and shredded ingredients arranged in a visually rich mix. Starting with a base of pale green crushed olives spread unevenly across the bottom, vibrant piles of finely chopped darker green olives sit on the right side, while bright red sun-dried tomatoes form irregular clusters on the top left and middle sections. At the center, there is a handful of shredded pale yellow cheese, topped with coarse white salt crystals that add texture. A drizzle of golden olive oil glistens around the edges, and the bowl rests on a rustic wooden surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your presentation with simple, fresh garnishes. A light sprinkle of extra parsley or basil leaves adds a pop of green that emphasizes the garden-fresh herbs within. A dash of additional red chili flakes on top can give just a hint of spice that makes the experience even more exciting. For a gourmet touch, drizzle a little extra virgin olive oil over the surface before serving.

Side Dishes

This dip shines as part of an antipasto spread or appetizer platter. Pair it with marinated artichokes, roasted red peppers, or a selection of cheeses for a Mediterranean-inspired feast. It also complements salads with vibrant greens and citrus vinaigrettes or a bowl of minestrone to add a tasty twist. Bread and dip alone can be a satisfying snack, but adding these sides turns your table into a celebration of flavors.

Creative Ways to Present

Looking to impress your guests? Serve the dip in a hollowed-out sourdough boule for an edible bowl that adds rustic charm. Or portion it into small ramekins for individual servings during a party. Creating a visually appealing spread with colorful bowls, fresh herbs, and ambient lighting will turn this humble Sun-Dried Tomato Olive Oil Bread Dip Recipe into a centerpiece everyone will rave about.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare because this dip disappears fast!), transfer them to an airtight container. Store in the fridge for up to 3 days. The flavors will continue to meld beautifully, although the olive oil may solidify—just bring it to room temperature before serving.

Freezing

This dip isn’t the best candidate for freezing since the olive oil’s texture can change and fresh herbs may lose their vibrancy. For the freshest taste and texture, it’s best enjoyed fresh or refrigerated for a short time.

Reheating

To enjoy the dip warm, gently heat it in a small saucepan over low heat. Stir frequently until it reaches your desired temperature. Avoid overheating or boiling, which can alter the flavor and texture. You want just enough warmth to bring back that fresh garlic and herb aroma.

FAQs

Can I use other types of olives instead of Castelvetrano?

Absolutely! While Castelvetrano olives are mild and buttery, you can swap in Kalamata or green olives for a different flavor profile. Just make sure to chop them finely to blend well in the dip.

Is this dip spicy?

The red chili flakes add a gentle heat, but it’s nothing overpowering. You can always adjust the amount depending on your spice tolerance or leave them out completely for a milder version.

Can I prepare this dip vegan?

Yes! Simply omit the parmesan cheese or replace it with a vegan parmesan alternative. The rest of the ingredients are naturally plant-based, so it’s easy to customize.

What type of bread is best for this dip?

A crusty bread like a baguette, ciabatta, or sourdough is ideal. The hearty texture holds up well to dipping and absorbs the oils and flavors without falling apart.

How long does the dip take to make?

From start to finish, this Sun-Dried Tomato Olive Oil Bread Dip Recipe takes about 20 minutes, making it a quick yet impressive appetizer for any occasion.

Final Thoughts

There’s something simply magical about enjoying a bowl of warm, flavorful dip alongside fresh, crusty bread, and this Sun-Dried Tomato Olive Oil Bread Dip Recipe does not disappoint. Its vibrant mix of garlic-infused oil, sun-dried tomatoes, olives, and herbs makes every bite a little celebration. If you want to impress your guests or just treat yourself to a deliciously easy snack, this recipe is guaranteed to become one of your favorites. So grab a loaf of bread and dive right in!

Sun-Dried Tomato Olive Oil Bread Dip Recipe

Ingredients You'll Need