Sun-Dried Tomato Olive Oil Bread Dip
This rustic, flavorful sun-dried tomato olive oil dip is everything you love about Italian antipasti—rich olive oil, savory herbs, bold garlic, and chewy sun-dried tomatoes. It’s easy to whip up, ideal for entertaining or snacking, and perfect alongside crusty bread, charcuterie, or even drizzled over roasted vegetables and pasta.
Equipment
- Sharp knife and cutting board
- Small bowl or jar
- Garlic press or microplane
- Measuring spoons
- Spoon or whisk
- Optional: food processor (for smoother texture)
- Shallow serving dish or ramekin
Ingredients
- ⅓ cup sun-dried tomatoes (oil-packed or rehydrated dry-packed), finely chopped
- ½ cup extra-virgin olive oil (room temperature)
- 1 clove garlic, finely minced or pressed
- 1 tablespoon fresh herbs (parsley, basil, or oregano), finely chopped (or 1 tsp dried)
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon sea salt
- 1 teaspoon lemon juice or balsamic vinegar (optional)
- Optional toppings: grated Parmesan, more herbs, balsamic drizzle
Instructions
Prep the Tomatoes
- If using dry-packed tomatoes, rehydrate in hot water or olive oil for 10 minutes, then chop finely. Oil-packed tomatoes can be chopped directly.
Mix the Dip
- In a small bowl or jar, combine the chopped tomatoes, olive oil, minced garlic, herbs, red pepper flakes, and salt. Stir gently to combine. Add lemon juice or vinegar if using.
Let It Infuse
- Allow the dip to sit at room temperature for 10–15 minutes to let the flavors meld.
Serve & Enjoy
- Transfer to a shallow dish. Garnish with Parmesan or extra herbs if desired. Serve with warm crusty bread.
Storage
- Store leftovers in an airtight jar in the fridge for up to 1 week. Let come to room temperature before serving, and stir if separation occurs.
Notes
- Garlic too sharp? Try roasted garlic for a mellower flavor.
- Add-ins to try: Pine nuts, fresh basil, Pecorino, or chili paste for heat.
- Leftover tip: Use on sandwiches, grilled meats, or mixed into warm pasta.
- Make-ahead: This dip improves with time. Prepare up to 48 hours ahead.