Print

Sun-Dried Tomato Olive Oil Bread Dip

Print Recipe

A flavorful and herbaceous olive oil bread dip featuring sun-dried tomatoes, Castelvetrano olives, garlic, and Parmesan. Perfect for serving with crusty bread at gatherings.

Ingredients

Scale
  • ¾ cup extra virgin olive oil
  • 1 shallot, finely chopped
  • 6 cloves garlic, grated
  • 1 teaspoon red chili flakes
  • ½ cup grated parmesan
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup chopped Castelvetrano olives

Instructions

  1. In a small bowl, combine the extra virgin olive oil, chopped shallot, grated garlic, and red chili flakes. Stir to blend.
  2. Fold in the grated Parmesan, chopped sun-dried tomatoes, and chopped Castelvetrano olives.
  3. Let the dip sit at room temperature for 15 minutes to allow flavors to meld.
  4. Serve with crusty bread for dipping.

Notes

For best flavor, use high-quality extra virgin olive oil. The dip can be made a few hours ahead and kept at room temperature. If desired, garnish with fresh basil before serving.

Nutrition

Find it online: https://cheerychop.com/sundried-tomato-olive-oil-dip/