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
Units
Scale
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