Craving an effortless appetizer that bursts with Mediterranean flavors? This Sun-Dried Tomato Olive Oil Bread Dip combines tangy sun-dried tomatoes, briny olives, aromatic garlic, and nutty Parmesan in a silky extra virgin olive oil base, perfect for tearing into crusty bread. Ready in under 20 minutes, it elevates any gathering from casual dinners to holiday parties.
Table of Contents
Why You’ll Love Sun-Dried Tomato Olive Oil Bread Dip
Sun-Dried Tomato Olive Oil Bread Dip steals the show with its bold, addictive taste that rivals restaurant versions but comes together in minutes. Guests rave over the chewy sun-dried tomatoes and buttery olives mingling in rich olive oil, delivering umami depth without cooking fuss.
- Quick and no-cook simplicity: Infuse oil with garlic and herbs, then mix—ideal for busy hosts.
- Customizable heat and freshness: Adjust chili flakes for spice and add basil for herbaceous lift.
- Versatile crowd-pleaser: Pairs with breads like pizza focaccia or sourdough baguettes, turning it into a dip station hit.
- Make-ahead magic: Flavors deepen over time, prepping stress-free entertaining.
- Healthy indulgence: Heart-friendly olive oil loaded with antioxidants from tomatoes and herbs.
Ingredients
- ¾ cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 teaspoon red chili flakes (adjust for heat)
- ½ cup grated Parmesan cheese
- ¼ cup chopped sun-dried tomatoes (oil-packed, drained)
- ¼ cup chopped Castelvetrano olives (or Kalamata)
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon flaky sea salt (like Maldon)
- Crusty bread for serving (such as sourdough or focaccia)
Step-by-Step Instructions
- Combine olive oil, chopped shallot, grated garlic, and red chili flakes in a medium saucepan. Heat over medium-low, stirring occasionally until garlic lightly browns, about 4-5 minutes. Remove from heat and cool slightly.
- Transfer infused oil to a serving bowl. Add grated Parmesan, chopped sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and flaky salt.
- Stir gently until everything combines into a glossy, chunky dip. Let sit 10-15 minutes for flavors to meld (or refrigerate overnight for bolder taste).
- Serve at room temperature with sliced crusty bread, drizzling extra dip over pieces for maximum enjoyment.
How to Serve Sun-Dried Tomato Olive Oil Bread Dip
Elevate your gatherings with this versatile dip by pairing it thoughtfully for maximum flavor contrast and visual appeal. Serve at room temperature in a wide shallow bowl to showcase the glossy oil and colorful tomato-olive chunks, encouraging easy scooping.
- Charcuterie companions: Surround with prosciutto slices, fresh mozzarella balls, marinated artichokes, or aged cheeses; the dip’s tangy acidity cuts through richness perfectly for an antipasti spread.
- Veggie dippers: Offer cucumber rounds, bell pepper strips, celery sticks, or endive leaves for lighter, crisp alternatives that balance the oil’s silkiness.
- Presentation ideas: Create a family-style grazing board centerpiece with nuts, extra olives, and lemon wedges; portion into mini bowls for cocktail parties or drizzle over brunch items like avocado toast and fried eggs.
- Portioning and scaling: Yields 6 servings (¼ cup each); double for crowds, providing extra bread as it disappears quickly—drizzle remnants over grilled shrimp or chicken skewers for protein boosts.
These pairings turn the dip into a conversation starter, adaptable from casual weeknights to holiday feasts, ensuring every bite delights.
How to Store Sun-Dried Tomato Olive Oil Bread Dip
Preserve freshness and bold flavors through proper storage techniques that combat oil oxidation and herb wilting. Always transfer leftovers to airtight glass jars right after serving to limit air exposure.
- Refrigerator storage: Keep chilled up to 5 days; olive oil solidifies below 50°F—let jar sit 30 minutes at room temp or warm in a 100°F water bath for 5 minutes, then stir vigorously.
- Freezing for longer life: Spoon into ice cube trays, freeze solid, then transfer cubes to freezer bags for up to 2 months; thaw overnight in fridge for single-serve portions ideal for quick snacks.
- Revival methods: Whisk if oil separates; brighten with a fresh lemon juice or balsamic splash. Avoid microwaving to prevent scorching herbs or cheese separation.
- Make-ahead strategy: Prepare base (oil infusion) days ahead, adding cheese, tomatoes, and olives day-of for optimal texture; label jars with dates for easy tracking.
- Safety and troubleshooting: Discard if mold, off odors, or sliminess appear; maintain fridge below 40°F. Glass or ceramic containers prevent metallic reactions—perfect for travel in leakproof jars.
Repurpose stored dip by stirring into pasta, vinaigrettes, or as a pizza drizzle base, minimizing waste while extending enjoyment. These steps make it a meal-prep staple for spontaneous entertaining.
Tips to Make Sun-Dried Tomato Olive Oil Bread Dip
Achieve restaurant-worthy results with these pro techniques focusing on ingredient quality, infusion precision, and flavor balance. Start with premium extra virgin olive oil—fruity Italian or Spanish varieties amplify the tomatoes’ tang.
- Oil infusion mastery: Grate garlic fresh for uniform mellowing; heat low and slow (medium-low) 4-5 minutes until lightly golden, avoiding bitterness—rest 10 minutes post-heat for deeper essence.
- Tomato and olive handling: Drain and pat oil-packed sun-dried tomatoes dry to prevent watering down; chop uniformly and rehydrate dry ones in warm water 10-20 minutes first.
- Herb optimization: Chop parsley and basil just before mixing; use chiffonade technique for even distribution and vibrant green color pops.
- Cheese integration: Microplane-grate Parmesan for fluffy melt-in texture over pre-shredded clumps; taste-test before final salt as it varies in brininess.
- Balancing act: Adjust chili flakes for heat preference—toast them first for smokiness; add balsamic or lemon for acidity if too oily.
- Consistency control: Measure ratios precisely for pourable flow; thin with extra oil if thick. Let meld covered at cool room temp 30+ minutes (overnight ideal).
For vegan swaps, use nutritional yeast or cashew parm; troubleshoot separation by emulsifying with a fork. These hacks elevate novices to experts, ensuring addictive dips every time.
Variations of Sun-Dried Tomato Olive Oil Bread Dip
Adapt this base endlessly for diets, seasons, or moods while retaining its Mediterranean punch—experiment in small batches for confidence.
- Spicy Calabrian kick: Replace chili flakes with 1 tsp minced Calabrian peppers and oregano for an Italian sausage-inspired heat, ideal alongside pizza.
- Herb explosion: Triple basil, incorporate minced rosemary and thyme stems.
- Creamy cheese boost: Fold in 2 tbsp goat cheese crumbles or feta; for bruschetta, spread on bread and broil briefly.
- Vegan powerhouse: Skip Parmesan, add 1 tbsp tahini for nutty body and nutritional yeast for umami depth.
- Pesto intensification: Blend 2 tbsp sun-dried tomato pesto plus toasted pine nuts for luxurious richness.
- Citrus brightness: Zest and juice half a lemon or orange to lighten for summer barbecues or brunch.
- Nutty Mediterranean: Stir in 2 tbsp chopped toasted pistachios or almonds for textural crunch.
- Fusion twists: Asian—sesame oil splash, grated ginger, soy drizzle; holiday—truffle oil finish with dried cranberries.
Low-carb with veggie chips or zucchini fritters; kid-friendly mild with mozzarella. Each preps identically, stores the same, serving 6. These keep the dip exciting for game days, dinners, or diets.
FAQs
Can I make Sun-Dried Tomato Olive Oil Bread Dip ahead?
Yes, prepare up to 24 hours early; flavors intensify. Store airtight in fridge, bring to room temp before serving.
What bread pairs best?
Crusty sourdough, focaccia, or ciabatta—warm them for optimal dipping. Avoid soft sandwich loaves.
Is it gluten-free?
Naturally yes; serve with GF bread or veggies like carrots/celery.
How do I fix oily dip?
Whisk in more chopped tomatoes/herbs or balsamic to emulsify; chill briefly then stir.
Can I use dried sun-dried tomatoes?
Yes, rehydrate in warm water 20 minutes, drain, chop; oil-packed preferred for flavor.
Final Thoughts
Sun-Dried Tomato Olive Oil Bread Dip stands out as the ultimate no-fuss appetizer that punches way above its weight in flavor and wow-factor. Its tangy sun-dried tomatoes, briny olives, garlicky warmth, and herby freshness create an addictive symphony in every sop of crusty bread, rivaling high-end restaurant dips without the hassle or hefty bill. Perfect for everything from weeknight snacks to lavish holiday spreads, it effortlessly bridges casual and elegant, drawing “oohs” and empty bowls every time.
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Print
Sun-Dried Tomato Olive Oil Bread Dip
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Sun-Dried Tomato Olive Oil Bread Dip bursts with tangy tomatoes, briny olives, garlic, and Parmesan in silky olive oil—perfect no-cook appetizer for crusty bread.
Ingredients
- ¾ cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 tsp red chili flakes
- ½ cup grated Parmesan
- ¼ cup chopped sun-dried tomatoes
- ¼ cup chopped Castelvetrano olives
- ¼ cup chopped parsley
- 2 tbsp chopped basil
- 2 tbsp balsamic vinegar
- 1 tsp flaky sea salt
Instructions
1. Combine oil, shallot, garlic, and chili flakes in saucepan. Heat medium-low until garlic browns lightly, 4-5 minutes. Cool slightly.
2. Transfer to bowl; add Parmesan, tomatoes, olives, parsley, basil, vinegar, salt. Stir well.
3. Rest 10-15 minutes; serve with bread.
Notes
Use oil-packed tomatoes for best flavor. Let flavors meld overnight for peak taste.
Vegan: Swap Parmesan for nutritional yeast.
Store fridge 5 days; room temp before serving.
Double batch for parties—it disappears fast!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: ¼ cup
- Calories: 280
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg