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
Scale
- 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