Sun-Dried Tomato Olive Oil Bread Dip is a delicious and aromatic appetizer that infuses the rustic richness of sun-dried tomatoes with the herbaceous warmth of extra virgin olive oil. Often served in quaint trattorias along the Mediterranean coast, this dip has found its way to gourmet dinner tables and casual get-togethers alike. It’s quick to prepare, bursting with flavor, and pairs exquisitely with warm artisan bread, baguette slices, or even crisp vegetables. Whether you’re entertaining guests or indulging in a cozy evening snack, this bread dip delivers a restaurant-quality experience in just minutes.
What makes this recipe truly special is the balance between the sweet tanginess of sun-dried tomatoes, the smooth richness of high-quality olive oil, the bite of fresh garlic, and a sprinkle of herbs that awakens the palate. Unlike processed dips, this recipe is made from wholesome ingredients that not only taste amazing but also offer health benefits like heart-healthy fats, antioxidants, and anti-inflammatory compounds.
This vibrant bread dip can also be customized to your preferences—add a hint of spice, throw in some cheese, or serve it warm for an entirely new experience.
Ingredients
- ½ cup sun-dried tomatoes (packed in oil or rehydrated in warm water)
- ½ cup extra virgin olive oil (use high quality for best flavor)
- 2 garlic cloves, finely minced or grated
- 1 teaspoon balsamic vinegar (optional but recommended)
- 1 tablespoon freshly chopped basil or 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional for heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons grated Parmesan cheese (optional garnish)
- 1 tablespoon finely chopped parsley (for garnish)
- Artisan bread or fresh baguette, sliced, for serving
Instructions
- Prepare the Sun-Dried Tomatoes:
If using sun-dried tomatoes packed in oil, drain them slightly and pat them dry with a paper towel. If using dry-packed sun-dried tomatoes, soak them in warm water for about 20 minutes until soft, then drain and pat dry. Chop them finely. - Infuse the Oil:
In a small bowl or shallow serving dish, pour in the extra virgin olive oil. Add the minced garlic and allow it to sit for about 5 minutes. This helps infuse the oil with a subtle garlic flavor without overpowering the dish. - Mix the Flavors:
Stir in the chopped sun-dried tomatoes, balsamic vinegar (if using), basil, oregano, and red pepper flakes. Season with salt and black pepper to taste. Let the mixture rest for 10–15 minutes so the flavors can meld together. - Taste and Adjust:
Give the mixture a quick taste. If it feels too acidic, a tiny pinch of sugar can help balance it out. Add more salt, herbs, or pepper if needed based on your preference. - Garnish and Serve:
Before serving, sprinkle Parmesan cheese and chopped parsley over the top for a beautiful presentation and extra flavor. Serve the dip with slices of crusty bread, warm flatbread, or as a drizzle over grilled vegetables or roasted potatoes. - Optional Warm Variation:
For a cozy twist, heat the dip gently over low heat for 2–3 minutes before serving. This softens the tomatoes further and deepens the flavors, making it ideal for cooler evenings.