Mediterranean Sun Dried Tomato Garlic Olive Oil Dip Recipe | Easy Appetizer
This Mediterranean Sun Dried Tomato Garlic Olive Oil Dip Recipe is bursting with flavor. Tangy sun dried tomatoes, roasted garlic, and extra virgin olive oil come together to create a rich, savory dip that pairs beautifully with crusty bread, pita, or fresh veggies. It’s quick to prepare, naturally Mediterranean, and perfect for entertaining or adding a gourmet touch to everyday meals.
Equipment
- Small skillet or saucepan (for garlic infusion)
- Cutting board and knife (for chopping tomatoes)
- Mixing bowl
- Serving dish or shallow bowl
Ingredients
- ½ cup extra virgin olive oil
- ½ cup sun-dried tomatoes (oil-packed or rehydrated dry)
- 3 garlic cloves, minced (or roasted for milder flavor)
- 1 tsp lemon zest (optional)
- 1 tsp fresh basil or oregano, chopped
- Pinch of chili flakes (optional, for spice)
- Salt & black pepper to taste
Optional Garnishes
- Fresh parsley
- Toasted pine nuts
Instructions
- Prep Tomatoes: Chop sun-dried tomatoes into small pieces. If using dry-packed, soak in warm water for 20 minutes first.
- Infuse Oil: Warm olive oil gently in a skillet. Add garlic and cook on low heat until fragrant (2–3 minutes). Do not brown.
- Combine: Stir in tomatoes, lemon zest, herbs, and chili flakes. Season with salt and pepper.
- Serve: Transfer to a shallow bowl. Garnish with parsley or pine nuts. Serve warm with bread, pita, or crackers.
- Expert Tip: Warm olive oil slightly before serving to release flavors and enhance aroma.
Notes
- Variations: Add chili flakes for spice, Greek yogurt for creaminess, or chickpeas for protein.
- Storage: Refrigerate in airtight container up to 3–4 days. Bring to room temperature before serving.
- Pairings: Serve with crusty bread, pita, or focaccia. Also works as a topping for grilled chicken or fish.
- Common Mistakes: Avoid overheating garlic (it turns bitter) and always use high-quality olive oil for best flavor.