This Sun-Dried Tomato Olive Oil Bread Dip is a spectacular appetizer that brings together silky extra virgin olive oil, sweet and tangy sun-dried tomatoes, briny Castelvetrano olives, and aromatic herbs for a party-worthy dish bursting with Mediterranean flavors. Perfect for dipping your favorite crusty bread, this easy-to-make dip is visually stunning, layered with color and texture, and absolutely irresistible for gatherings of any size.
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Why You’ll Love This Recipe
- Effortless Entertaining: Impress guests with a delicious appetizer that comes together in minutes and always gets rave reviews.
- Mediterranean Magic: The combination of olive oil, sun-dried tomatoes, and fresh herbs transports your taste buds straight to the sun-drenched coasts of Italy.
- Customizable Flavors: You can adjust heat, tang, and savory notes easily to suit your preferences or dietary needs.
- Beautiful Presentation: This colorful dip dazzles on any table, making it as visually appealing as it is delicious.
- All-in-One Crowd Pleaser: It pairs perfectly with any bread, making it a hit whether you’re hosting a gathering or enjoying a cozy night in.
Ingredients You’ll Need
The beauty of this Sun-Dried Tomato Olive Oil Bread Dip is in its simple, fresh ingredients. Each component brings essential flavor, texture, or vibrancy to the dish, making every bite memorable.
- 3/4 cup extra virgin olive oil: Acts as the luxurious base, enriched with heart-healthy fats and a fruity, robust flavor.
- 1 shallot, finely chopped: Adds a mild, sweet onion flavor that beautifully complements the garlic and herbs.
- 6 cloves garlic, grated: Infuses the oil with a deep, aromatic kick—the secret to irresistible bread dips.
- 1 teaspoon red chili flakes: Introduces gentle heat and a touch of color; adjust to suit your spice tolerance.
- 1/2 cup grated Parmesan: Provides a salty, umami-rich layer that ties all the Mediterranean flavors together.
- 1/4 cup chopped sun-dried tomatoes: The star ingredient, these offer chewy texture, concentrated sweetness, and a tangy edge.
- 1/4 cup chopped Castelvetrano olives: These buttery green olives add briny complexity and a pop of vibrant color.
- 1/4 cup chopped parsley: Delivers freshness, balancing the richness with a garden-bright note.
- 2 tablespoons chopped basil: Lends an unmistakably fragrant, peppery kick that consummates Mediterranean flair.
- 2 tablespoons balsamic vinegar: Heightens the dip with a sweet, vinegary depth that offsets the olive oil’s richness.
- 1 teaspoon Maldon salt: Large, flaky crystals provide bursts of clean, briny flavor—wait until serving for max crunch.
- Bread for serving: Choose a crusty sourdough, baguette, or focaccia for the best vehicle to mop up every drop.
Variations
This Sun-Dried Tomato Olive Oil Bread Dip is incredibly easy to adapt. Whether you want to spice things up, accommodate dietary needs, or play with Mediterranean pantry staples, you’ll have delicious results every time.
- Make it Vegan: Substitute vegan parmesan or nutritional yeast for the cheese to enjoy a dairy-free version.
- Add More Veggies: Dice roasted red peppers, artichoke hearts, or capers for extra layers of flavor and texture.
- Herb Swap: Try fresh oregano, dill, or mint in place of basil and parsley for delightful herbaceous twists.
- Up the Protein: Stir in cannellini beans or chickpeas to turn this dip into a more filling, protein-rich snack.
- Go Spicy: Double the chili flakes or add a spoonful of Calabrian chili paste for a fiery Mediterranean punch.
- No Olives? Use chopped green onions, pickled vegetables, or even toasted pine nuts for crunch and flavor depth.
How to Make Sun-Dried Tomato Olive Oil Bread Dip
Step 1: Prep and Chop
Begin by preparing all your ingredients so assembly goes smoothly. Finely chop the shallot, sun-dried tomatoes, Castelvetrano olives, parsley, and basil. Grate the garlic cloves and Parmesan cheese. Fresh, well-prepped ingredients make the flavors truly shine in every bite.
Step 2: Layer Flavors in a Serving Bowl
Select a shallow, wide bowl or a rimmed plate—it helps guests dip without losing any goodies. Start by adding the chopped shallot, grated garlic, sun-dried tomatoes, and olives directly to the bowl. This is the foundation of the dip, ensuring every scoop of bread captures both the textural and flavor-packed elements.
Step 3: Infuse the Olive Oil
Pour the extra virgin olive oil evenly over the chopped ingredients. The oil will begin absorbing the flavors from the garlic and shallot right away, becoming beautifully aromatic. Stir gently to combine, allowing the ingredients to mingle and release their essence into the oil.
Step 4: Add Herbs, Cheese, and Spice
Sprinkle in the chopped parsley, basil, grated Parmesan, and red chili flakes. Gently swirl everything together, making sure herbs are well distributed so their fragrance infuses the oil thoroughly. Adjust chili flakes to your desired spiciness.
Step 5: Finish with Balsamic and Salt
Drizzle the balsamic vinegar across the top for tangy contrast, and then sprinkle in the Maldon salt right before serving. The salt crystals will partially dissolve, lending savory pops in every bite, while the balsamic ties all the flavors into one harmonious dip.
Step 6: Serve with Bread
Give the dip one final gentle stir, then surround the bowl with sliced crusty bread. For special occasions, lightly toast the bread for extra crunch, or serve with an assortment of breads for variety. This Sun-Dried Tomato Olive Oil Bread Dip is best enjoyed immediately, while every component is at its peak flavor and texture.
Pro Tips for Making Sun-Dried Tomato Olive Oil Bread Dip
- Use Quality Olive Oil: The oil is the star—select a fresh, fruity extra virgin olive oil for maximum flavor.
- Room Temperature Ingredients: Let cheese and herbs come to room temp for best mixing and flavor release.
- Don’t Over-Mix: Gently swirl to keep color and texture distinct, enhancing the dip’s beautiful appearance.
- Add Salt Before Serving: Wait until the last second to sprinkle Maldon salt so it stays crunchy and pops in every bite.
- Marinate if Desired: For even deeper flavor, let the mixture sit covered for 20–30 minutes before serving.
How to Serve Sun-Dried Tomato Olive Oil Bread Dip
Garnishes
Elevate presentation and flavor by garnishing with extra chopped herbs, a drizzle of high-quality olive oil, or a sprinkle of additional Parmesan. For a pop of color, add a few whole Castelvetrano olives or sun-dried tomato strips right on top just before serving.
Side Dishes
This dip pairs beautifully with more than just bread. Serve alongside marinated artichokes, fresh mozzarella, or a selection of Mediterranean olives. It also complements a classic antipasto platter or a simple green salad for a complete starter spread.
Creative Ways to Present
Try arranging the dip on a large platter with the bread fanned around the edge to encourage communal dipping and easy sharing at parties. You can also spoon individual portions into small ramekins for a more elegant, plated appetizer at dinner parties or gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the Sun-Dried Tomato Olive Oil Bread Dip (without bread) into an airtight container and refrigerate. The flavors will continue to meld and intensify for up to 3-4 days. Stir gently before serving again to recombine the olive oil and toppings.
Freezing
Freezing isn’t recommended for this dip due to the fresh herbs, cheese, and olive oil, which can separate or lose their vibrant texture upon thawing. However, you can prep and freeze the sun-dried tomatoes, olives, and shallot mixture separately for up to 2 months—just add oil, cheese, and herbs fresh when serving.
Reheating
This dish is best enjoyed at room temperature. If chilled, simply let the dip sit out for 20-30 minutes before serving. Avoid microwaving, as it can affect the herbs’ texture and the cheese can become too soft. A quick stir and a fresh sprinkle of balsamic or Maldon salt right before serving brings it back to life.
FAQs
Can I make Sun-Dried Tomato Olive Oil Bread Dip ahead of time?
Absolutely! You can assemble the full dip (minus the Maldon salt and final cheese sprinkle) up to a day in advance. When you’re ready to serve, add the salt and another dusting of cheese and fresh herbs to revive the flavors and textures.
What are the best types of bread for dipping?
Crusty sourdough, chewy baguette, rustic Italian bread, or focaccia work beautifully. For gluten-free guests, toasted gluten-free flatbreads or crackers are a wonderful alternative that soaks up the flavorful oil just as well.
Can I substitute the olives or omit them?
Of course! If Castelvetrano olives aren’t available, green Cerignola or even Kalamata work well. If olives aren’t your thing, try chopped marinated artichokes or extra sun-dried tomatoes for similar depth.
How long will leftovers keep in the refrigerator?
Stored properly in an airtight container, leftovers will keep for up to 4 days in the fridge. The oil may solidify slightly, so bring to room temperature and stir before enjoying again.
What can I use instead of Parmesan cheese?
Pecorino Romano is a great substitute with a saltier bite, or you can use a vegan parmesan for dairy-free guests. Nutritional yeast sprinkled in gives a cheesy flavor, too, for plant-based diners.
Final Thoughts
If you’re searching for a show-stopping, crowd-pleasing appetizer, this Sun-Dried Tomato Olive Oil Bread Dip is guaranteed to become a new favorite. Its simple prep, bold Mediterranean flavors, and stunning presentation make it a must-try for any occasion—whether you’re celebrating with friends or just want to elevate everyday bread to something special. Give this recipe a try and get ready to soak up every last flavorful drop!
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- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Total Time: 12 minutes
- Yield: 6–8 servings 1x
- Category: Appetizers
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Sun-Dried Tomato Olive Oil Bread Dip is a Mediterranean-inspired appetizer featuring fruity olive oil, tangy sun-dried tomatoes, briny Castelvetrano olives, grated Parmesan, aromatic garlic, and fresh herbs. Visually stunning and bursting with flavor, it’s effortless to prepare and makes the perfect crowd-pleasing dip for any gathering. Serve with slices of your favorite crusty bread for an irresistible starter that transports your taste buds to the coast of Italy.
Ingredients
Main Dip Ingredients
- 3/4 cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 teaspoon red chili flakes (adjust to taste)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Castelvetrano olives
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Maldon salt (for serving)
For Serving
- Bread (crusty sourdough, baguette, focaccia, or your favorite bread; gluten-free option as needed)
Optional Add-Ins/Variations
- Vegan Parmesan or nutritional yeast (vegan variation)
- Dice of roasted red peppers, artichoke hearts, or capers
- Fresh oregano, dill, or mint (herb swap)
- Cannellini beans or chickpeas (add for protein)
- Calabrian chili paste (for extra heat)
- Chopped green onions, pickled vegetables, or toasted pine nuts (if no olives)
Instructions
- Prep and Chop: Prepare all the ingredients so assembly goes smoothly. Finely chop the shallot, sun-dried tomatoes, Castelvetrano olives, parsley, and basil. Grate the garlic and Parmesan cheese. Fresh and finely prepared ingredients will enhance the flavor of every bite.
- Layer Flavors in a Serving Bowl: Choose a shallow, wide bowl or rimmed plate. Add the chopped shallot, grated garlic, sun-dried tomatoes, and olives as the base layer in the vessel. This ensures every scoop of bread will catch plenty of flavorful and textural components.
- Infuse the Olive Oil: Pour the extra virgin olive oil evenly over the chopped mixture. The oil will start absorbing the flavors immediately. Stir gently to combine and allow the aromatics to infuse the oil.
- Add Herbs, Cheese, and Spice: Sprinkle the chopped parsley, basil, grated Parmesan, and red chili flakes over the oil mixture. Gently swirl just enough to distribute the herbs and cheese so they infuse their fragrance and flavor throughout. Adjust chili flakes to your spice preference.
- Finish with Balsamic and Salt: Drizzle the balsamic vinegar across the top, then sprinkle Maldon salt just before serving. The salt will partially dissolve, giving bursts of briny crunch, while balsamic adds tangy contrast and brings all the flavors together into one harmonious dip.
- Serve with Bread: Give the dip a final gentle stir. Surround your serving bowl with sliced crusty bread. For special occasions, lightly toast the bread for an extra crunch, or serve with a variety of breads to offer options. Enjoy immediately for the best flavor and texture.
Notes
- Use High-Quality Olive Oil: Olive oil is the star ingredient—use the freshest, fruitiest extra virgin olive oil you can find.
- Room Temperature Ingredients: Cheese and fresh herbs mix and release flavors best when not ice cold.
- Don’t Overmix: Swirl rather than stir to maintain color and texture contrast.
- Salt at the Last Minute: Add Maldon salt just before serving to preserve the crunchy texture.
- Let It Marinate: For deeper flavor, cover and let the assembled dip sit for 20–30 minutes before serving.
- Make It Ahead: Prepare the dip (without final salt and extra cheese/herbs) up to a day ahead. Add those right before serving.
- Storage: Store leftovers (without bread) in an airtight container in the fridge for up to 3–4 days. Stir gently before serving.
- Freezing Not Recommended: The texture of fresh herbs, cheese, and olive oil can suffer if frozen, but the chopped aromatic mixture (without oil/cheese/herbs) can be frozen for up to 2 months.
- Best Served at Room Temperature: Bring out of the fridge 20–30 minutes before eating; do not microwave.
Nutrition
- Serving Size: about 2 tablespoons dip + bread
- Calories: 150
- Sugar: 1g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 4mg