Sun-Dried Tomato Olive Oil Bread Dip

This Sun-Dried Tomato Olive Oil Bread Dip is a bold, herby, and flavorful appetizer that’s perfect for dipping warm, crusty bread. Packed with savory sun-dried tomatoes, briny olives, and aromatic herbs, this dip is a celebration of Mediterranean-inspired flavors. It’s quick to make, incredibly versatile, and guaranteed to be the star of your next gathering or cozy dinner at home.

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Servings
4–6 servings
Ingredients
¾ cup extra virgin olive oil
1 shallot, finely chopped
6 cloves garlic, grated
1 teaspoon red chili flakes (adjust to taste)
½ cup grated Parmesan cheese
¼ cup chopped sun-dried tomatoes (oil-packed, drained and chopped)
¼ cup chopped Castelvetrano olives (or your favorite green olives)
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 teaspoon Maldon salt (or flaky sea salt)
Crusty bread , for serving
Instructions
Step 1: Infuse the Oil
In a small saucepan, heat the olive oil over medium-low heat.
Add the finely chopped shallot, grated garlic, and red chili flakes. Cook for 4–5 minutes , stirring occasionally, until the garlic is golden and fragrant. Be careful not to burn the garlic, as it can become bitter.
Remove the saucepan from the heat and let the infused oil cool slightly (about 2–3 minutes).
Step 2: Mix the Dip