Sun-Dried Tomato and Olive Oil Bread Dip Recipe
There’s something so incredibly satisfying about dipping a warm, crusty piece of bread into a flavorful, aromatic oil dip, especially when it’s packed with bright sun-dried tomatoes and the richness of good olive oil. This Sun-Dried Tomato and Olive Oil Bread Dip Recipe is a total game-changer for your appetizer game, whether you’re hosting friends or just craving a cozy snack. It’s simple, vibrant, and layered with garlicky goodness that keeps everyone coming back for more.
What I love most about this dip is how versatile it is—it feels fancy but comes together with pantry staples in no time. If you’ve ever searched for that perfect mix of savory, tangy, and a little bit spicy to complement bread, this recipe hits the mark. Trust me, once you give it a try, it’s going to become your go-to for gatherings or even solo indulgences!
Ingredients You’ll Need
This mix of ingredients strikes a beautiful balance—rich olive oil, savory garlic, tangy balsamic vinegar, and the wonderful textures of sun-dried tomatoes and olives. When you shop, go for the best quality olive oil you can find, because it really makes a difference in flavor.
- Extra virgin olive oil: Use good quality, fruity extra virgin olive oil for the best flavor and smooth texture.
- Shallot: Finely chopped to add subtle sweetness and depth without overpowering the dip.
- Garlic: Fresh garlic grated to deliver that unmistakable punch of aroma and taste.
- Red chili flakes: Adds a gentle heat that wakes up the palate—adjust to your comfort with spice.
- Parmesan: Freshly grated parmesan adds the perfect umami richness and slight nuttiness.
- Sun-dried tomatoes: Give your dip fruity bursts with these; the oil-packed ones work best for moistness.
- Castelvetrano olives: These olives are buttery and mild, a nice contrast to salty briny flavors.
- Parsley: Chopped fresh parsley adds brightness and a bit of herbaceous punch.
- Basil: Fresh basil brings sweet, peppery notes that complement the tomato beautifully.
- Balsamic vinegar: Just a splash to balance the richness with its tangy sweetness.
- Maldon salt: Flaky sea salt like Maldon adds texture and the best kind of finishing saltiness.
- Bread: Choose a sturdy, crusty bread like a baguette or ciabatta for dipping.
Variations
I absolutely encourage you to make this Sun-Dried Tomato and Olive Oil Bread Dip Recipe your own. Sometimes I swap in different olives or add fresh chili if I want a punchier heat. Feel free to play with what’s in your kitchen!
- Vegan option: Leave out the parmesan, or replace it with nutritional yeast for cheesy flavor without dairy—I’ve tried it, and it’s surprisingly delicious.
- Spicy kick: If you’re like me and love heat, throw in some fresh chopped jalapeño or an extra dash of red chili flakes.
- Herb swaps: Sometimes I add oregano or thyme depending on what’s fresh, which gives the dip a new herbal dimension.
- Sun-dried tomato swap: If you can’t find oil-packed sun-dried tomatoes, rehydrate dry ones in warm water before chopping.
How to Make Sun-Dried Tomato and Olive Oil Bread Dip Recipe
Step 1: Prepare Your Flavor Base
Start by warming the extra virgin olive oil gently in a small pan over low heat—this helps release the garlic’s flavor without burning it. While the oil is warming, finely chop the shallot and grate the garlic. Slowly add them to the oil, stirring them in to infuse the oil with their aromatic goodness. Keep the heat low; you want gentle sizzles, not frying, to avoid bitterness.
Step 2: Combine the Mix-ins
Once your oil has picked up that lovely garlicky aroma, transfer it to a bowl (if your pan isn’t serving safe) and add the red chili flakes, grated parmesan, chopped sun-dried tomatoes, Castelvetrano olives, parsley, and basil. Stir everything together well—this is where all the bright, savory flavors marry delightfully.
Step 3: Finish with Balsamic and Seasoning
To balance all that richness, stir in the balsamic vinegar for a subtle tang and add Maldon salt to taste. Give it one last good mix, then set it aside while you prepare your bread. This dip tastes even better once it has a few minutes to let the flavors meld, so if you can, make it ahead and let it rest at room temperature.
How to Serve Sun-Dried Tomato and Olive Oil Bread Dip Recipe
Garnishes
I love topping this dip with a sprinkle of extra chopped fresh herbs—parsley or basil work perfectly. Sometimes, a little extra parmesan or a crack of fresh black pepper on top adds a nice touch of texture and flavor that makes the dip look even more inviting.
Side Dishes
This dip pairs beautifully with simple grilled veggies like zucchini or bell peppers, or even alongside a vibrant green salad for a balanced appetizer spread. When I’m serving this at a party, I usually add a bowl of marinated olives and some cold cuts to round things out.
Creative Ways to Present
For special gatherings, I like to serve this dip in a pretty shallow dish surrounded by slices of rustic bread and small bowls with different olive varieties or sun-dried tomato tapenades. It makes for a colorful and appetizing spread that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Just bring it back to room temperature and give it a good stir before serving again. The flavors deepen overnight, so it actually tastes even better the next day.
Freezing
I’ve tried freezing this dip, and while it’s possible, the texture of fresh herbs changes a bit once thawed. If you want to freeze it, I recommend skipping the fresh herbs and adding those after defrosting for a fresher taste.
Reheating
I usually just let the dip come to room temperature, giving it a gentle stir. If you prefer it slightly warm, pop it in a microwave for a few seconds or warm gently on the stove, but watch closely so the parmesan doesn’t clump or the herbs lose their freshness.
FAQs
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Can I make this Sun-Dried Tomato and Olive Oil Bread Dip Recipe ahead of time?
Absolutely! In fact, making it a few hours ahead or even the day before helps the flavors meld together beautifully. Just keep it covered and refrigerated, then bring it back to room temperature before serving.
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What kind of bread works best for dipping?
I recommend sturdy, crusty breads like a baguette, ciabatta, or sourdough. They hold up well against the oil and won’t get soggy quickly, making for an enjoyable dip experience.
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Can I use dried herbs instead of fresh in this recipe?
While fresh herbs add a bright, fresh flavor I adore, you can use dried herbs if that’s all you have. Use about one-third of the amount and add them earlier while warming the oil to help release their flavors.
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Is this Sun-Dried Tomato and Olive Oil Bread Dip Recipe spicy?
It’s mildly spicy thanks to the red chili flakes, but you can easily adjust the heat to your liking—add less or omit them for a mellow dip, or add fresh chilies for more kick.
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Can I substitute other olives for Castelvetrano?
Yes! Castelvetrano olives are mild and buttery, but if you prefer something saltier or tangier, Kalamata or green olives work well too—just adjust the quantity to taste since they have stronger flavors.
Final Thoughts
This Sun-Dried Tomato and Olive Oil Bread Dip Recipe is one of those simple pleasures that feels just as special whether you’re enjoying it quietly at home or serving it to company. It’s full of vibrant flavor and texture, yet easy enough to whip up on a whim. I love how it really highlights the magic of good ingredients coming together, and I’m confident you’ll find yourself reaching for it again and again. Give it a try—you might just find your new favorite dip to share with friends over some good bread and even better conversation.
Print
Sun-Dried Tomato and Olive Oil Bread Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful sun-dried tomato olive oil bread dip that combines the richness of extra virgin olive oil with aromatic garlic, sun-dried tomatoes, olives, and fresh herbs. Perfect as an appetizer or snack served with crusty bread.
Ingredients
Dip Ingredients
- ¾ cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 teaspoon red chili flakes
- ½ cup grated parmesan cheese
- 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
For Serving
- Bread (such as crusty baguette or ciabatta), sliced
Instructions
- Prepare the Ingredients: Finely chop the shallot, grate the garlic cloves, and chop the sun-dried tomatoes, Castelvetrano olives, parsley, and basil. Grate the parmesan cheese to ensure it’s ready for mixing.
- Combine the Base: In a medium bowl, pour in the extra virgin olive oil. Add the finely chopped shallot and grated garlic to the oil. Stir in the red chili flakes for a gentle heat kick.
- Add Flavors: Mix in grated parmesan, chopped sun-dried tomatoes, and Castelvetrano olives into the olive oil mixture. These ingredients contribute umami, texture, and a slight tang to the dip.
- Incorporate Herbs and Vinegar: Fold in the chopped parsley and basil to add freshness and aromatics. Pour in the balsamic vinegar, which adds a subtle acidity and sweetness that balances the richness of the olive oil.
- Season and Adjust: Sprinkle the Maldon salt over the mixture and give everything a good stir to combine all ingredients thoroughly. Taste the dip and adjust seasoning if needed, adding more salt or chili flakes to your preference.
- Serve: Transfer the dip to a serving bowl and present with sliced bread. This dip is best enjoyed fresh, allowing the flavors to meld slightly before dipping.
Notes
- Use good quality extra virgin olive oil for the best flavor.
- Grating garlic instead of mincing helps to blend its flavor smoothly into the olive oil.
- Castelvetrano olives are mild and buttery; you can substitute with green olives if unavailable.
- For a vegan version, omit the parmesan or substitute with a vegan cheese alternative.
- Leftover dip can be refrigerated for up to 2 days; bring to room temperature before serving.
Keywords: sun-dried tomato dip, olive oil dip, bread dip, appetizer, Mediterranean dip, easy dip recipe
