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