Pour the warm infused oil into a mixing bowl.
Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, chopped olives, parsley, basil, balsamic vinegar, and Maldon salt. Mix well to combine all the ingredients.
Step 3: Serve
Taste the dip and adjust the seasoning if needed—add more salt, chili flakes, or balsamic vinegar to suit your preference.
Transfer the dip to a serving bowl and serve with slices of warm, crusty bread for dipping.
Pro Tips
Make Ahead: This dip can be made up to 1 day in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before serving.
Customize: Add other ingredients like roasted red peppers, capers, or a drizzle of honey for a touch of sweetness.
Bread Options: Use baguette slices, ciabatta, focaccia, or even grilled sourdough for dipping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat gently if desired, though it’s delicious served cold or at room temperature.
Nutrition Facts (Per Serving, based on 6 servings)
Calories: ~280 kcal
Protein: 5g
Carbohydrates: 6g
Fat: 26g
Fiber: 1g
Sugar: 2g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Sun-Dried Tomato Olive Oil Bread Dip is a flavor-packed appetizer that’s as easy to make as it is impressive to serve. The combination of rich olive oil, tangy sun-dried tomatoes, briny olives, and fresh herbs creates a dip that’s bold, vibrant, and utterly addictive. Whether you’re hosting a party or enjoying a quiet night in, this dip is the perfect way to elevate simple crusty bread into something extraordinary.
Ready to wow your taste buds? Grab your ingredients and whip up this Mediterranean-inspired masterpiece—it’s a dip that’s bold, herby, and bursting with flavor in every bite!
