Sun-Dried Tomato Olive Oil Bread Dip is one of those effortless recipes that delivers bold flavor in every bite. Rustic, vibrant, and deeply satisfying, it turns simple slices of bread into something truly special. With just a handful of pantry staples and twenty minutes, you’ll create a dip that’s infused with garlic, spiced with red pepper flakes, and layered with parmesan, sun-dried tomatoes, briny olives, and fresh herbs — all brought together with rich, golden olive oil and a splash of tangy balsamic.
Whether you’re hosting a gathering or just craving something warm and savory, this Mediterranean-inspired appetizer is always a hit.
Want more irresistible dips and Mediterranean recipes? Follow me on Pinterest and save all your favorites in one place!
The Story Behind This Bread Dip (And Why You’ll Love It)
A Family Table Favorite That Became a Go-To
I remember the first time I tasted something like this. It was at a cozy trattoria tucked along the Italian coast, where every table had a tiny bowl of golden olive oil layered with flecks of herbs and red flakes. The waiter casually added grated parmesan and scooped in olives, and just like that — it was magic.
Years later, I started making my own version at home. It evolved from a simple oil blend into this vibrant, rustic dip that tastes like everything good about Italy: bold sun-dried tomatoes, grassy olive oil, and garden-fresh herbs.
Now? I whip it up anytime friends come over, especially when I serve my Spinach Feta and Sun-Dried Tomato Stuffed Mushrooms or a bright Apple Walnut Cranberry Salad as part of a spread.
What Makes This Recipe So Special?
First, it’s fast. We’re talking 20 minutes start to finish. No baking, no blending, just one pan and a few bowls. But even more than that, it’s versatile. This dip works as a party starter, a companion to wine, or even drizzled over roasted vegetables.
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Texture: The olives give a bit of bite, while parmesan adds umami depth.
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Balance: Sweet balsamic vinegar cuts through the richness of the oil.
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Make-ahead friendly: It stores well, gaining more flavor by the day.
It’s this kind of recipe that bridges comfort and elegance — perfect for casual dinners or as part of a rustic Italian board alongside Mediterranean Hummus Bowls or Baked Feta with Olives and Sun-Dried Tomatoes.
Ingredients & Preparation: Every Element Counts
What You’ll Need to Make This Olive Oil Dip
Here’s a closer look at what goes into this power-packed dip — each ingredient plays a key role in flavor and texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra Virgin Olive Oil | ¾ cup | Use the best you can — fruity, cold-pressed |
| Shallot | 1, finely chopped | Sweeter than onion, aromatic |
| Garlic | 6 cloves, grated | Adds bold warmth and depth |
| Red Chili Flakes | 1 tsp | Adjust to spice preference |
| Parmesan | ½ cup, grated | Salty, rich, and nutty |
| Sun-Dried Tomatoes | ¼ cup, chopped | Sweet, chewy, concentrated tomato flavor |
| Castelvetrano Olives | ¼ cup, chopped | Buttery and mellow |
| Parsley | ¼ cup, chopped | Bright and fresh |
| Basil | 2 tbsp, chopped | Adds Italian herb aroma |
| Balsamic Vinegar | 2 tbsp | Brings sweetness and tang |
| Maldon Salt | 1 tsp | Flaky, delicate finish |
| Crusty Bread | To serve | Baguette or ciabatta works well |
You might already have everything in your pantry — another reason I adore this recipe.
Kitchen Tools You’ll Use
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Medium saucepan (for infusing oil)
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Sharp knife and cutting board
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Microplane for garlic
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Small to medium serving bowl
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Whisk or spoon to mix
Substitutions & Variations
If you can’t find Castelvetrano olives, kalamata works too (for a saltier bite). Out of fresh herbs? Dried basil and parsley will do in a pinch — just reduce to 1 tsp each. Want it vegan? Skip the parmesan or sub with nutritional yeast.
Want more ideas for Mediterranean appetizers? Check out these bites: Greek-Style Loaded Hummus and Sweet Potato Rounds with Herbed Ricotta.
Cooking Instructions & Tips for Perfect Flavor
Step-by-Step Method
Step 1: Infuse the Oil
In a medium saucepan, add olive oil, chopped shallot, grated garlic, and red chili flakes. Set over medium-low heat.
Let simmer 4–5 minutes until garlic is golden and fragrant. Remove from heat. Let cool slightly for 2–3 minutes.
Step 2: Mix the Ingredients
Pour the infused oil into a medium mixing bowl. Stir in grated parmesan, sun-dried tomatoes, chopped olives, parsley, basil, balsamic vinegar, and salt.
Taste and adjust seasoning as needed — more vinegar for tang, more salt to pop the flavors.
Step 3: Serve with Bread
Spoon the mixture into a shallow bowl or plate and serve immediately with warm crusty bread.
Pro Tips for Best Results
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Don’t overheat the oil — garlic can burn quickly, which turns it bitter.
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Let it rest for 10–15 minutes before serving to allow flavors to meld.
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Use high-quality ingredients — this dip is only as good as your olive oil and parmesan.
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Double the batch if you’re serving more than 4 people — it disappears fast!
Pair it with Stuffed Sweet Potatoes with Burrata or Baked Feta Mosaic for a full-flavored spread.
Serving, Storing & Pairing Ideas
Serving Suggestions
This dip shines with warm slices of sourdough, baguette, or focaccia. I love it as part of an appetizer board with marinated artichokes, cheeses, and a glass of wine.
It’s also wonderful:
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Drizzled over grilled chicken or roasted eggplant
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As a bold salad dressing when whisked with a bit more vinegar
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With Roasted Zucchini Salad or even spooned over Italian Ravioli with Spinach and Sun-Dried Tomatoes
How to Store and Reheat
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Refrigerate: Store in a sealed jar or container for up to 1 week.
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Reheat gently: Let come to room temp or microwave for 10–15 seconds.
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Oil will solidify: That’s natural! Just stir and let warm up before using.
Frequently Asked Questions
Can I make this dip in advance?
Absolutely. In fact, it’s even better after a few hours or overnight in the fridge.
What’s the best bread for this dip?
Sourdough, ciabatta, or baguette are perfect. Anything crusty that soaks up flavor.
Can I use different olives?
Yes! Kalamata, green, or black olives all work — just choose based on your salt preference.
Is this recipe vegan?
To make it vegan, simply omit the parmesan or replace it with nutritional yeast.
Can I freeze it?
Not recommended. The texture of the oil and herbs changes too much upon thawing.
Final Thoughts: Flavor in Every Bite
This Sun-Dried Tomato Olive Oil Bread Dip is one of those recipes that reminds us how joyfully simple cooking can be. A few quality ingredients, a bit of heat, and a lot of love — and suddenly, you have a dish that brings people together.
Looking for more easy appetizers? Try this cozy Artichoke Gouda Tart or these show-stopping Spinach Artichoke Pull-Apart Breads.
If you try this recipe, let me know! Leave a comment below, rate it, or share your own variation. And don’t forget to pin it to Pinterest to inspire others.
Print
Sun-Dried Tomato Olive Oil Bread Dip
- Total Time: 20
- Yield: 6 servings
- Diet: Vegetarian
Description
Sun-Dried Tomato Olive Oil Bread Dip is a bold, rustic appetizer made in just 20 minutes. Infused with garlic and herbs, it’s perfect with crusty bread.
Ingredients
• ¾ cup extra virgin olive oil
• 1 shallot, finely chopped
• 6 garlic cloves, grated
• 1 teaspoon red chili flakes
• ½ cup grated parmesan
• ¼ cup chopped sun-dried tomatoes
• ¼ cup chopped castelvetrano olives
• ¼ cup chopped parsley
• 2 tablespoons chopped basil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Maldon salt
• Crusty bread, for serving
Instructions
1. In a medium saucepan, combine olive oil, shallot, garlic, and red chili flakes.
2. Heat over medium-low for 4–5 minutes until garlic is golden and fragrant.
3. Remove from heat and let cool slightly.
4. Transfer infused oil to a medium bowl.
5. Add parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt.
6. Stir everything together until well combined.
7. Serve warm with slices of crusty bread.
Notes
– Store in the refrigerator for up to 1 week in a sealed container.
– Let come to room temperature before serving.
– Adjust chili flakes for more or less heat.
– Try adding a drizzle of honey for a sweet contrast.
– Use kalamata olives if Castelvetrano are unavailable.
- Prep Time: 5
- Cook Time: 15
- Method: Stovetop
- Cuisine: Italian