Looking for a delicious and easy appetizer to impress your guests? Look no further than this Sun-dried Tomato Olive Oil Bread Dip! Packed with flavor and simple to make, this dip is perfect for parties, gatherings, or just a cozy night in.
Why You’ll Love This Recipe?
- Bursting with great flavors from sun-dried tomatoes, olives, and herbs.
- Quick and easy to prepare, making it perfect for last-minute get-togethers.
- Ideal for meal prep or as a tasty snack anytime.
Ingredient Notes:
- Extra virgin olive oil: Adds richness and flavor to the dip.
- Shallot and garlic: Provide a savory base for the dish.
- Red chili flakes: Add a hint of heat.
- Grated parmesan: Adds a cheesy, salty kick.
- Sun-dried tomatoes and castelvetrano olives: Bring a burst of umami flavor.
- Parsley and basil: Fresh herbs that brighten up the dip.
- Balsamic vinegar: Adds a tangy sweetness.
- Maldon salt: Enhances the flavors.
- Bread for serving: Perfect for dipping!
Step-by-Step Instructions:
- In a bowl, combine olive oil, shallot, garlic, and red chili flakes.
- Add parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and salt.
- Stir well to combine all the ingredients.
- Serve with a freshly sliced loaf of bread.
Helpful Tips:
- For a more intense flavor, let the dip sit for an hour before serving.
- Feel free to swap out the olives or herbs for your favorites.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use high-quality extra virgin olive oil for the best flavor.
- Adjust the amount of chili flakes to suit your spice preference.
- Don’t skimp on the fresh herbs – they really make a difference in the taste.
Serving Suggestions:
Serve this dip with crusty bread, toasted baguette slices, or even fresh vegetables for a tasty appetizer spread. Pair it with a glass of red wine or a refreshing crisp white wine for a perfect combination.
Storage and Reheating Tips:
To store, cover the dip and refrigerate. Reheat gently in the microwave or on the stovetop, stirring occasionally to prevent separation.
Frequently Asked Questions:
- Can I use dried herbs instead of fresh? Yes, but the flavor won’t be as vibrant.
- Can I make this dip ahead of time? Absolutely! It actually tastes better after the flavors have had time to meld.
- Can I use a different type of vinegar? Sure, but balsamic adds a unique sweetness that complements the other flavors.
- Can I make this dip vegan? Yes, simply omit the parmesan or use a vegan alternative.
Conclusion:
Next time you’re in need of a crowd-pleasing appetizer, give this Sun-dried Tomato Olive Oil Bread Dip a try. It’s simple, flavorful, and sure to be a hit at any gathering. Enjoy!
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Sun-dried Tomato Olive Oil Bread Dip
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4–6 servings 1x
- Category: Appetizers
- Method: No-cook
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sun-dried Tomato Olive Oil Bread Dip is a flavorful and savory appetizer perfect for gatherings. The combination of sun-dried tomatoes, olives, garlic, and herbs creates a delicious dip that pairs beautifully with crusty bread.
Ingredients
Main Dip:
- 3/4 cup extra virgin olive oil
- 1 shallot finely chopped
- 6 cloves garlic grated
- 1 teaspoon red chili flakes
- 1/2 cup grated parmesan
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped castelvetrano olives
- 1/4 cup chopped parsley
- 2 tablespoons chopped basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Maldon salt
Serving:
- Bread for serving
Instructions
- Prepare Ingredients: Chop and grate all the ingredients as listed.
- Mix Ingredients: In a bowl, combine olive oil, shallot, garlic, chili flakes, parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and salt.
- Serve: Serve the dip in a bowl alongside slices of bread for dipping.
Notes
- This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
- Adjust the level of red chili flakes based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg