Description
Sun-Dried Tomato Olive Oil Bread Dip is a rich and flavorful appetizer combining olive oil, garlic, sun-dried tomatoes, and olives for a simple yet elegant dipping experience.
Ingredients
- 3/4 cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 teaspoon red chili flakes
- 1/2 cup grated parmesan
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Castelvetrano olives
Instructions
- Finely chop shallot, olives, and sun-dried tomatoes; grate garlic.
- In a bowl, pour olive oil and add shallot and garlic. Stir and let sit briefly.
- Add chili flakes and mix well.
- Stir in grated parmesan until slightly thickened.
- Fold in sun-dried tomatoes and olives.
- Let the dip rest for 10–15 minutes to develop flavor.
- Serve with fresh bread.
Notes
- Let dip sit before serving for best flavor infusion.
- Adjust chili flakes to control heat.
- Use high-quality olive oil for best results.
- Bring to room temperature before serving if refrigerated.
- Try adding herbs like oregano or basil for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 5 mg
