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
Scale
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