Sun-Dried Tomato Olive Oil Bread Dip Recipe
This Sun-dried Tomato Olive Oil Bread Dip is a flavor-packed starter that transforms a crusty loaf into a memorable experience. The combination of savory sun-dried tomatoes, briny olives, and aromatic herbs creates a rich, textured dip perfect for sharing. After extensive testing, I’ve found that using a high-quality extra virgin olive oil is non-negotiable for the best flavor and mouthfeel.
PrintSun-dried Tomato Olive Oil Bread Dip
Ingredients
Scale
- ¾ cup extra virgin olive oil
- 1 shallot finely chopped
- 6 cloves garlic grated
- 1 teaspoon red chili flakes
- ½ cup grated parmesan
- ¼ cup chopped sun-dried tomatoes
- ¼ cup chopped castelvetrano olives
- ¼ cup chopped parsley
- 2 tablespoons chopped basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Maldon salt
- Bread for serving
Instructions
- Chop and grate all the ingredients as listed.
- In a bowl, combine olive oil, shallot, garlic, chili flakes, parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and salt.
- Serve the dip in a bowl alongside slices of bread for dipping.
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