Meet your new favorite sun-dried tomato olive oil bread dip. This is a magical appetizer that looks like you spent hours prepping but comes together in 20 minutes, proving that delicious doesn't have to mean complicated.
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Watch how to make this
What makes this dish special
Every once in a while I host a wine and cheese night with my girlfriends. I always enjoy an elaborate cheese board and love sharing it with others even more. The last time I hosted, I went all out and included candied mixed nuts, homemade walnut almond basil pesto, and a balsamic parmesan bread dipping oil. Little did I know that the bread dip was going to be the star of the show! Everyone couldn't stop raving about how delicious it was, persuading me to bottle and sell it.
Well, it's been a little while since I made that dip but I decided to revisit the dish. The original version only had a handful of ingredients but this time I wanted to incorporate two of my favorite items, castelvetrano olives and sun-dried tomatoes. Let me tell you, this sun-dried tomato olive oil dip is even better than the original. It's complex and simple at the same time and works so well with a slice of crusty bread. Plus, it's incredibly easy to make!
Ingredients
- Red chili flakes: Add a subtle heat and complexity to the dip, providing a spicy undertone. You can omit it if you prefer.
- Parmesan: Contributes a rich, salty, and umami flavor that adds depth to the dip. The grated cheese provides a nutty, complex taste that rounds out the other ingredients.
- Sun-dried tomatoes: Deliver an intense, concentrated tomato flavor with a slightly chewy texture. They add a tangy, sweet-savory element that brings brightness.
- Castelvetrano olives: Bring a unique, buttery flavor with a mild brininess and crisp texture. You can swap castelvetrano olives with kalamata or green olives.
- Balsamic vinegar: Provides a sweet-tart element that balances the rich olive oil. If you have aged balsamic vinegar, I highly recommend using it.
- Maldon salt: Offers a delicate, flaky texture that provides bursts of pure saltiness. Unlike regular salt, Maldon salt adds a subtle crunch and allows for more precise seasoning.
Substitutions and variations
- Herbs: Feel free to use only basil or parsley or add a different blend such as fresh oregano, parsley, and thyme.
- Dairy-free: Omit the parmesan cheese or use dairy-free parmesan cheese.
Step-by-step instructions
Step 1: Cook aromatics
Alright, let's dive into this flavor-packed sun-dried tomato olive oil bread dip! First things first, we're going to infuse that olive oil with some serious goodness.
Grab a medium saucepan and combine your extra virgin olive oil with finely chopped shallot, grated garlic, and red chili flakes. Keep that heat on medium-low and stir the ingredients occasionally to avoid burning the garlic.
We're looking for lightly browned garlic, not charcoal chips, so give it about 4-5 minutes. The garlic will continue to brown in the hot oil even off the flames so you don't want them to get too dark while simmering.
Once you've got that perfect golden hue, take it off the heat and let it cool down a bit.
Step 2: Putting it all together
Now comes the fun part! Transfer that aromatic oil to a medium bowl and get ready to throw a flavor party. Toss in your grated parmesan, chopped sun-dried tomatoes, those buttery castelvetrano olives, fresh parsley, and basil.
Don't forget a splash of balsamic vinegar for that tangy kick and a sprinkle of Maldon salt for some fancy flaky goodness. Give it all a good stir until everything's mingling nicely.
And just like that, you've got yourself a dip that's going to make your taste buds do a happy dance! Serve it with some crusty bread and watch it disappear faster than you can say "pass the olive oil." You can also enjoy this dip on a slice of toasted sourdough topped with creamy ricotta as I did.
Any way you serve it, I can almost guarantee that you'll love it. You might want to make a double batch – it's that addictive!
For another fantastic recipe featuring sun-dried tomatoes, check out this sun-dried tomato pesto swirl bread and sun-dried tomato pesto pasta with burrata!
Make-ahead and storage tips
- Make-ahead: You can make the oil earlier in the day and serve it at room temperature. The flavors will actually improve if left to meld for a few hours before serving.
- Store: Store the oil in the refridgerator for up to 1 week.
Frequently asked questions
Crusty breads like Italian, sourdough, focaccia, or ciabatta are ideal for dipping.
It can be used as a salad dressing, drizzled over roasted vegetables, or as a pasta sauce base.
More dip recipes
Looking for more tasty dips? Try these:
Recipe
Sun-dried Tomato Olive Oil Bread Dip
Ingredients
- 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
- Combine oil, finely chopped shallot, garlic, and red chili flakes in a medium sauce pan. Heat over medium-low heat until garlic is lightly browned, about 4-5 minutes. Remove from heat and let cool slightly.
- Transfer infused oil to a medium bowl and add remaining ingredients including parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined and serve with crusty bread.
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