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Sun-dried Tomato Olive Oil Bread Dip

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  • Author: Lily Carter
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins
  • Yield: 4-6 servings 1x
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Sun-dried Tomato Olive Oil Bread Dip is a flavorful and aromatic appetizer perfect for dipping crusty bread. The combination of sun-dried tomatoes, olives, herbs, and parmesan cheese creates a rich and savory dip that will impress your guests.


Ingredients

Units Scale

Ingredients:

  • 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
  • Bread for serving

Instructions

  1. Prepare the Dip: In a bowl, mix together olive oil, shallot, garlic, chili flakes, parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and salt.
  2. Serve: Pour the dip into a serving dish and serve with bread for dipping.

Notes

  • This dip can be refrigerated for a few days, allowing the flavors to meld together.
  • You can customize this dip by adding other ingredients like roasted red peppers or capers.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 120 kcal
  • Sugar: 2 g
  • Sodium: 200 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 5 mg