Sun-Dried Tomato and Olive Oil Bread Dip Recipe

If you love dipping into something rich, flavorful, and totally irresistible, this Sun-Dried Tomato and Olive Oil Bread Dip Recipe is going to be your new kitchen hero. What makes it special? The combination of silky extra virgin olive oil, the sweetness of balsamic vinegar, and the intense punch of sun-dried tomatoes all come together to create a dip that’s both vibrant and comforting. This recipe works wonderfully whenever you want to elevate an appetizer or impress guests without stressing over complicated ingredients.

Believe me, I’ve served this at casual weekend hangouts and more formal dinners alike, and it’s always a hit. The beauty of this Sun-Dried Tomato and Olive Oil Bread Dip Recipe is how easy it is to mix together but how complex the flavors feel—plus, it’s perfect for dunking fresh crusty bread or even grilled veggies if you want to get creative. I’ll walk you through every step to help you nail it, even if you’re whipping it up for the first time.

Ingredients You’ll Need

Each ingredient here plays a vital role in balancing the flavors. When choosing them, aim for quality especially with the olive oil and sun-dried tomatoes, as they carry the star flavors of the dip. I always pick extra virgin olive oil that’s fruity and fresh—it really makes a difference!

• Extra virgin olive oil: Use a good-quality and flavorful oil since it forms the base and heart of the dip.
• Shallot: Adds a mild onion sharpness without overpowering; finely chopped for even texture.
• Garlic: Freshly grated, it brings pungent depth and warmth—don’t skip it or use powder as it lacks the fresh zing.
• Red chili flakes: Just the right kick to brighten the flavors; adjust to your heat preference.
• Grated parmesan: Adds salty, nutty notes and creaminess to round out the acidity.
• Sun-dried tomatoes: Packed with umami and tangy sweetness; chopped for bite-sized bursts.
• Castelvetrano olives: These olives are buttery and slightly fruity, perfect for a balanced briny pop.
• Chopped parsley: Brings fresh herbal brightness and color.
• Chopped basil: Adds a fragrant sweet layer and pairs beautifully with the tomatoes.
• Balsamic vinegar: Introduces a tangy sweetness that contrasts beautifully with the richness of oil.
• Maldon salt: Flaky sea salt that enhances all flavors; I love the texture it adds.
• Bread for serving: Choose a chewy, crusty bread like rustic Italian or sourdough for dipping.

Variations

While this Sun-Dried Tomato and Olive Oil Bread Dip Recipe is fantastic as is, I’m all for mixing things up depending on mood or ingredients on hand. It’s such a flexible recipe, so feel free to personalize it and make it your own.

• With fresh cherry tomatoes: I once swapped half the sun-dried tomatoes with lightly roasted cherry tomatoes for a juicier, fresher twist, and it was a hit during summer.
• Add nuts: Some toasted pine nuts or chopped walnuts add a lovely crunch and richness if you’re looking to boost texture.
• Use different olives: Kalamata olives bring a stronger briny flavor if you want to punch it up.
• Make it vegan: Simply skip the parmesan and maybe toss in some nutritional yeast for that cheesy flavor without dairy.
• Spice level adjustment: If you’re not into heat, reduce or omit the chili flakes; or try smoked paprika instead for a smoky sweetness.

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

Step 1: Prep Your Fresh Ingredients

Start by finely chopping the shallot, sun-dried tomatoes, Castelvetrano olives, parsley, and basil. I find that chopping everything uniformly helps the dip have a nice texture when you scoop it up with bread. Also, grate your garlic cloves—fresh garlic is key for that authentic punch we want here.

Step 2: Combine Olive Oil and Flavors

In a medium bowl, pour the extra virgin olive oil and whisk in the balsamic vinegar, red chili flakes, and Maldon salt. Stir well until the salt dissolves a bit and the chili flakes get evenly distributed. This step builds the flavorful base of your dip, so take a moment to really blend these ingredients well.

Step 3: Fold in the Mix-ins

Next, add the chopped shallots, garlic, sun-dried tomatoes, olives, parsley, basil, and grated parmesan. Gently fold everything together so the cheese and herbs get coated by the olive oil mixture. This is where your dip turns into something beautiful and bursting with layers of flavor. Give it a taste here and adjust salt or chili flakes as needed.

Step 4: Let It Rest

For best results, cover the bowl and let the dip rest at room temperature for about 30 minutes. This resting time lets the flavors marry and the aromatics mellow just enough without losing their punch. If you’re short on time, it’s still great immediately, but I promise the flavor gets even better with a little wait.

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

Garnishes

I love finishing this dip with a few flakes of Maldon salt right on top to add texture and a fresh grind of black pepper for a bit of earthiness. Sometimes I sprinkle extra chopped basil leaves or a drizzle of good olive oil just before serving to make it shine. These small touches really elevate the presentation and each bite.

Side Dishes

This dip pairs perfectly with crusty breads like sourdough or a baguette for dunking, but I’ve also enjoyed it alongside grilled vegetables such as zucchini and eggplant for a lighter option. It’s a crowd-pleaser when served with a simple cheese board featuring mild cheeses and fresh grapes too.

Creative Ways to Present

For special occasions, I’ve arranged this dip in small individual ramekins with a sprinkle of microgreens on top and served with a variety of colorful veggies and artisan crackers. Another fun idea is using hollowed-out bread rolls as little dip bowls—super charming when you’re entertaining friends.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and trust me, you might—the dip stores beautifully in an airtight container in the refrigerator for up to 4 days. Just make sure to stir it well before serving again, as the olive oil will solidify slightly when chilled.

Freezing

I don’t usually freeze this dip because the fresh herbs and olives change texture after thawing, but if you want to try, freeze in a sealed container for up to a month. When thawing, expect a slight separation or softening of ingredients, so stir well and use immediately.

Reheating

This dip is best served at room temperature, so after refrigeration, simply let it sit out for about 20 minutes before serving. Avoid warming it on the stove or microwave as you’ll lose the fresh burst of flavors and the olive oil might turn bitter.

FAQs

Final Thoughts

This Sun-Dried Tomato and Olive Oil Bread Dip Recipe has become one of my favorite go-to starters. It’s so simple yet packed with vibrant flavors that warm the soul. I hope you enjoy making and sharing this as much as I do—because when the dip is this good, everyone ends up gathering around the table with a smile and an extra slice of bread in hand. Trust me, once you try it, it’s going to be a staple in your kitchen too!

Sun-Dried Tomato and Olive Oil Bread Dip Recipe

★★★★★ 5 from 103 reviews

• Author: Touba
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Approximately 6 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

This Sun-Dried Tomato Olive Oil Bread Dip is a flavorful and aromatic appetizer that combines extra virgin olive oil with garlic, sun-dried tomatoes, olives, fresh herbs, and a tangy balsamic vinegar finish. Perfect for dipping crusty bread, it’s a savory treat that brings Mediterranean-inspired flavors to your table with ease.

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Ingredients

Scale 1x2x3x

Olive Oil Mixture

• ¾ cup extra virgin olive oil
• 1 shallot, finely chopped
• 6 cloves garlic, grated
• 1 teaspoon red chili flakes
• 1 teaspoon Maldon salt

Cheese and Veggies

• ½ cup grated parmesan cheese
• ¼ cup chopped sun-dried tomatoes
• ¼ cup chopped castelvetrano olives

Herbs and Vinegar

• ¼ cup chopped parsley
• 2 tablespoons chopped basil
• 2 tablespoons balsamic vinegar

Serving

• Bread for serving (crusty bread like baguette or ciabatta recommended)

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Instructions

1. Prepare the Olive Oil Base: In a medium mixing bowl, combine the extra virgin olive oil, finely chopped shallot, grated garlic, and red chili flakes. Stir well to blend the flavors and let it sit for 5-10 minutes to mellow the shallot and garlic’s pungency.
2. Add Cheese and Vegetables: Add the grated parmesan, chopped sun-dried tomatoes, and chopped castelvetrano olives into the olive oil mixture. Mix thoroughly to ensure even distribution of all ingredients.
3. Incorporate Fresh Herbs and Vinegar: Add the chopped parsley and basil into the blend, then pour in the balsamic vinegar. Stir well to combine all elements, allowing the acidity of the vinegar to balance the richness of the olive oil and cheese.
4. Season the Dip: Sprinkle the teaspoon of Maldon salt over the mixture and give it one final stir. Taste and adjust seasoning if needed, adding more chili flakes or salt to preference.
5. Serve with Bread: Transfer the dip to a serving dish and offer alongside slices of crusty bread. Encourage diners to dip generously and enjoy the rich, tangy, and herbaceous flavors.

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Notes

• For best flavor, use high-quality extra virgin olive oil.
• Castelvetrano olives provide a mild and buttery olive flavor; substitute with green olives if unavailable.
• Grating the garlic rather than mincing it helps release more flavor into the oil.
• Allowing the mixture to rest for a short time enhances the melding of flavors.
• Serve at room temperature for optimal taste.

Keywords: Sun-Dried Tomato Olive Oil Dip, Bread Dip, Appetizer, Mediterranean Dip, Olive Oil Dip, Garlic Dip