SunDried Tomato Dip with olive oil breadfriendly bold flavor ideal for sharing quick tips crowdpleasing pairings ideal for gatherings
Ingredients
Scale
3/4 cup extra-virgin olive oil
1/2 cup chopped sun-dried tomatoes in oil, drained
2 cloves garlic, minced
1/4 cup chopped Kalamata olives, pitted
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil (optional)
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
Zest of 1/2 lemon
Crusty bread, crostini, or veggie sticks for serving
1 tablespoon grated parmesan or crumbled feta (optional)
Instructions
In a small bowl, whisk together the olive oil, minced garlic, chopped sun-dried tomatoes, olives, parsley, basil (if using), lemon zest, red pepper flakes, salt, and pepper. The mixture should look glossy and bright, with flecks of tomato and herbs suspended in the oil.
Let the mixture rest for 15–20 minutes so the flavors mingle and the oil picks up the tomato sweetness; you'll start to smell garlicky brightness as it warms.
Optionally, gently warm the mixture over very low heat for 2–3 minutes to bloom the garlic, then remove from heat and give it a final whisk. Do not simmer.
Prep the dippers: slice the bread into thick rounds or crostini and brush lightly with olive oil; toast at 375°F (190°C) for 5–7 minutes until edges are crisp and lightly golden.
Transfer the oil mixture to a warm serving bowl. Drizzle a little extra oil on top, sprinkle a touch more parsley, and serve with the still-warm bread for dipping.
Tip: keep the dip warm on a small warming plate or in a tiny cast-iron skillet to maintain a silky texture for the entire gathering.
Notes
A glossy, Mediterranean-inspired sun-dried tomato olive oil dip with garlic, olives, herbs, and citrus, perfect for dunking crusty bread and entertaining with ease.
