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This bread dip with sun-dried tomatoes and olive oil turns any basic crusty bread into an amazing starter. The oil brings together Mediterranean tastes that perfectly balance savory, tangy and herby notes, making everyone beg for your recipe.
I came up with this dip when I threw a last-minute dinner party and needed something quick but fancy. The scraped-clean bowl and tons of praise told me this one needed to stay in my go-to entertaining collection.
Ingredients
- Extra virgin olive oil: This forms your base so grab the nicest one you can afford for better taste
- Shallot: Gives a softer, fancier taste than normal onions
- Garlic cloves: Only use fresh ones as pre-packaged stuff won't give the same aroma
- Red chili flakes: Brings a nice warmth that doesn't burn your mouth
- Grated parmesan: Grate it yourself for the smoothest melt and best flavor
- Sun-dried tomatoes: Pick ones packed in oil for extra richness
- Castelvetrano olives: These buttery green gems work perfectly with the tomatoes
- Fresh parsley: Makes everything taste fresh with its clean, green flavor
- Fresh basil: The must-have Italian herb that pulls everything together
- Balsamic vinegar: Try to get an aged one for deeper flavor
- Maldon salt: Those flaky bits add a clean taste boost to the whole dip
- Crusty bread: Grab sourdough or ciabatta to stand up to this rich mixture
Step-by-Step Instructions
- Infuse the Oil:
- Put olive oil in a medium pot with finely chopped shallot, grated garlic, and red chili flakes. Warm it on medium-low for 4-5 minutes until the garlic turns slightly golden. Keep an eye on it since burnt garlic tastes awful. This slow heating lets all the flavors soak into the oil without any bitter taste.
- Cool the Mixture:
- Take the pot off the heat and let the oil cool down a bit before moving on. This cooling time matters because hot oil would cook your fresh herbs, ruining their bright color and fresh taste.
- Combine All Ingredients:
- Pour your flavored oil into a medium bowl. Mix in grated parmesan, chopped sun-dried tomatoes, diced olives, fresh parsley, basil, balsamic vinegar, and Maldon salt. Mix everything well, making sure the cheese spreads evenly through the mixture.
- Serve and Enjoy:
- Put your dip in a shallow bowl with bread slices around it. For the best taste, let it sit out for about 15 minutes before serving so all the flavors can blend together perfectly.
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This dip always takes me back to spending summers in Tuscany where simple foods made the best meals. I love how the sweet sun-dried tomatoes play against the buttery olives—somehow it tastes both homey and fancy at the same time.
Storage and Make-Ahead
This dip actually gets better over time as the flavors mix together in the fridge. Keep it in a sealed container for up to a week. Just know the oil will harden when cold, so take it out about 30 minutes before serving to let it soften back to the right dipping texture. Give it a gentle stir before serving to mix any separated parts.
Creative Variations
While I love this Mediterranean version best, you can easily switch things up based on what's in your kitchen. Try swapping in roasted red peppers for a smokier taste. Use feta instead of parmesan for a Greek twist. During fall, add some finely chopped toasted walnuts and a bit of rosemary. The basic infused oil works great with so many different flavor combos.
Beyond Bread
This mix isn't just for dipping bread. Toss it with hot pasta for a quick no-cook sauce that's better than restaurant food. Spread it on pizza dough before adding toppings. Use it to soak chicken before grilling. Pour it over roasted veggies right before serving. The rich flavors go with almost any savory dish, making this recipe super useful in your kitchen.
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Presentation Ideas
How you serve this dip can really make an impression. Put it in a shallow white bowl to show off the bright colors inside. Arrange different breads around it like sliced baguette, torn ciabatta, and chunks of sourdough for different textures. For a wow factor, cut out the middle of a round bread loaf and use the crust as a natural bowl, then serve the bread pieces you cut out alongside for dipping.
Frequently Asked Questions
- → Can I switch castelvetrano olives with another kind?
Sure thing! Try using green olives like manzanilla or kalamata for a fresh twist on flavor.
- → How long will this last in the fridge?
If stored in an airtight container, it’ll stay good for about a week!
- → Which bread tastes best with this topping?
Baguette or sourdough! Their crust absorbs the oil while keeping texture.
- → Can I make it vegan by removing the parmesan?
For sure! Just skip the parmesan or use a dairy-free option.
- → What works as a balsamic substitute?
Red wine or white wine vinegar can do the trick. The taste will change a touch, though.