Name: Sun-Dried Tomato and Olive Oil Bread Dip Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: ¾ cup extra virgin olive oil; 1 shallot, finely chopped; 6 cloves garlic, grated; 1 teaspoon red chili flakes; ½ cup grated Parmesan cheese; ¼ cup sun-dried tomatoes, chopped; ¼ cup castelvetrano olives, chopped; ¼ cup fresh parsley, chopped; 2 tablespoons fresh basil, chopped; 2 tablespoons balsamic vinegar; 1 teaspoon Maldon salt; Bread, for serving (such as crusty baguette or ciabatta)

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When I first tried this Sun-Dried Tomato and Olive Oil Bread Dip Recipe, it was love at first bite. There’s something so comforting and vibrant about the combo of rich olive oil, tangy sun-dried tomatoes, and the salty hit of olives that makes it a perfect starter or snack anytime. If you’re a fan of simple but bold flavors, you’re going to want this recipe in your back pocket.

This dip is a fantastic way to elevate any gathering, from casual weeknight bites to fancy dinner parties. Plus, it’s easy to make ahead, and everyone loves dunking fresh bread into it. I’ve found it’s especially great when you want something fast but impressive—trust me, your guests will ask for the recipe!

Ingredients You’ll Need

The magic here is in the quality and simplicity of ingredients working together. Each one brings its unique layer of flavor, making the dip complex yet balanced. When shopping, opt for good extra virgin olive oil and sun-dried tomatoes packed in oil for the best results.

Extra virgin olive oil: Choose a fruity, high-quality one—it really makes a difference since it’s the dip’s base.
Shallot: Finely chopped to add sweetness without overwhelming sharpness.
Garlic: Grated fresh garlic gives the dip its punch; don’t skip or use pre-minced.
Red chili flakes: Adjust according to your heat tolerance; they add a subtle kick.
Parmesan: Freshly grated parmesan gives a salty depth and creamy texture.
Sun-dried tomatoes: Chopped finely for bursts of tangy sweetness; those in oil are best.
Castelvetrano olives: These green olives offer a mild, buttery flavor that pairs perfectly with the tomatoes.
Parsley: Fresh chopped parsley adds brightness and freshness.
Basil: Adds herby sweetness and complexity; I love the aroma it brings.
Balsamic vinegar: A splash of tart sweetness to balance the richness of the oil.
Maldon salt: Use flaky salt for a nice texture and to bring everything together.
Bread: A good crusty loaf works beautifully for dipping; think rustic or ciabatta.

Variations

One of the things I love about this Sun-Dried Tomato and Olive Oil Bread Dip Recipe is how easy it is to tweak to suit your tastes or pantry. Don’t be afraid to make it your own!

Spicy twist: I sometimes add a pinch of smoked paprika or a few drops of hot sauce for extra warmth—it’s a total game-changer.
Dairy-free: Skip the parmesan and add more olives or fresh herbs to keep the flavor bold without the cheese.
Herb variations: Try swapping basil for oregano or thyme depending on what you have; I’ve enjoyed adding a little rosemary for an earthier feel.
Tomato type: When sun-dried tomatoes aren’t available, roasted cherry tomatoes make a delicious substitute that’s fresher and juicier.

How to Make Sun-Dried Tomato and Olive Oil Bread Dip Recipe

Step 1: Combine Your Flavorful Base

Start by pouring the extra virgin olive oil into a medium mixing bowl. Add the finely chopped shallot and grated garlic right away—this allows the flavors to mingle as you build the rest of the dip. Make sure your garlic is fresh and grated finely; no chunks here to keep every bite smooth yet flavorful.

Step 2: Add the Heat and Cheese

Sprinkle in the red chili flakes, but be careful not to go overboard unless you’re a spice lover like me. Next, fold in the grated parmesan. I find grating it fresh not only improves texture but also brings a richer flavor that pre-grated cheese just can’t match. Stir everything gently to combine well.

Step 3: Bring in the Bold Mediterranean Flavors

Now toss in your chopped sun-dried tomatoes and Castelvetrano olives. This is where the dip really starts to sing with those bright, tangy, and salty notes. Add the chopped parsley and basil for freshness, then finish with the balsamic vinegar to add that hint of sweetness balancing the olive oil’s richness.

Step 4: Season and Let It Marinate

Sprinkle in the Maldon salt flakes and stir everything gently but thoroughly. I usually let this dip sit at room temperature for about 20-30 minutes before serving so all those flavors get cozy and blend perfectly. It’s worth the wait!

How to Serve Sun-Dried Tomato and Olive Oil Bread Dip Recipe

Sun-Dried Tomato and Olive Oil Bread Dip Recipe - Recipe Image

Garnishes

I love topping this dip with a little extra fresh parsley and a tiny drizzle of good olive oil just before serving. Sometimes a light dusting of parmesan on top adds a nice finishing touch that makes it feel special—even if it’s just a casual snack.

Side Dishes

This dip shines best with crusty artisan bread, but I also like to serve it alongside fresh veggie sticks like cucumber or bell pepper slices for a lighter option. It pairs beautifully with charcuterie boards too, so feel free to add some olives, cheeses, and cured meats to the spread.

Creative Ways to Present

One fun idea I tried recently was serving the dip in a hollowed-out sourdough boule—never fails to impress guests! For a casual picnic vibe, spreading it out on individual crostini and garnishing with microgreens adds a touch of elegance and makes it easy to enjoy without mess.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover Sun-Dried Tomato and Olive Oil Bread Dip Recipe in an airtight container in the fridge. It keeps well for about 3-4 days, but I’ve found the flavors actually deepen overnight. Just bring it back to room temp and give it a stir before serving again.

Freezing

Freezing isn’t my favorite method for this dip because the fresh herbs and olive oil can separate, but if you’re in a pinch, freeze it in a sealed container and thaw in the fridge overnight. Give it a good mix afterward and maybe blend briefly if the texture feels off.

Reheating

This dip is best served at room temperature, so I gently warm it by setting the container in a bowl of warm water or letting it sit out for 30 minutes. Avoid direct heat on the stove—it can change the texture and flavor too much. Just a little warmth awakens those Mediterranean flavors beautifully.

FAQs

Can I make the Sun-Dried Tomato and Olive Oil Bread Dip Recipe vegan?

Absolutely! To keep it vegan, simply omit the parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor. The dip will still be delicious and rich thanks to the olive oil and sun-dried tomatoes.
What bread works best for dipping?

Crusty breads like ciabatta, sourdough, or a rustic baguette are my top picks. Their sturdy texture holds up well when dipped, providing a perfect crunchy-chewy contrast to the smooth, flavorful dip.
Can I prepare this dip in advance?

Yes! In fact, letting the dip rest for at least 30 minutes before serving helps the flavors meld beautifully. You can prepare it a few hours or even the day before, just store it refrigerated and bring it to room temperature before serving.
How spicy is this dip?

The red chili flakes add a mild heat, but it’s quite gentle unless you add more. You can easily adjust the spice level to your liking to keep it kid-friendly or pack a punch for heat lovers.
Can I use dried oregano or other herbs if I don’t have fresh basil?

Fresh herbs definitely shine brightest here, but dried oregano or thyme can work in a pinch. Just use a smaller amount as dried herbs tend to be more concentrated—the dip will still taste lovely and herbaceous.

Final Thoughts

I genuinely adore this Sun-Dried Tomato and Olive Oil Bread Dip Recipe because it brings a little bit of Italy into my kitchen with minimal effort. It’s one of those recipes I turn to when I want something simple yet show-stopping, perfect for sharing with friends or even enjoying solo. You’ll find it’s versatile, forgiving to make, and packed with unforgettable flavor—give it a try, and I bet it’ll become a staple in your home too.