Description
This Sun-dried Tomato Olive Oil Bread Dip is a flavorful and aromatic appetizer perfect for sharing. Infused olive oil with garlic, shallots, and red chili flakes blends beautifully with sun-dried tomatoes, Castelvetrano olives, fresh herbs, and a hint of balsamic vinegar for a savory, tangy dip to enjoy with crusty bread.
Ingredients
Infused Olive Oil
- 3/4 cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 teaspoon red chili flakes
Mix-Ins
- 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
For Serving
- Bread, crusty, for serving
Instructions
- Infuse the oil: In a medium saucepan over medium-low heat, combine the olive oil, finely chopped shallot, grated garlic, and red chili flakes. Cook gently for 4-5 minutes until the garlic is lightly browned and aromatic, being careful not to burn it. Remove from heat and allow it to cool slightly to develop the infused flavor.
- Prepare the dip base: Transfer the warm infused olive oil mixture into a medium bowl. Add the grated parmesan, chopped sun-dried tomatoes, chopped Castelvetrano olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir all ingredients together thoroughly until well combined.
- Serve: Serve the flavorful dip immediately alongside crusty bread for dipping. This dip can be enjoyed warm or at room temperature, making it perfect for gatherings and easy entertaining.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- Adjust the red chili flakes according to your preferred spice level.
- Substitute parmesan with a vegetarian-friendly cheese if desired.
- This dip can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.
- Great served with a variety of breads such as baguette, sourdough, or ciabatta.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
