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This bread dip with sun-dried tomatoes and olive oil turns plain bread into a mouthwatering starter. The mix of flavorful herbs, tangy tomatoes, and salty olives makes a restaurant-quality dip that'll wow your friends without any complicated prep.
I whipped up this dip during a surprise get-together when I was short on time but wanted to serve something tasty. The scraped-clean dish and everyone asking how I made it told me this had to be my go-to appetizer. These days I always keep the stuff on hand for unexpected visitors.
Ingredients
- Extra virgin olive oil the base of our dip so grab the nicest one you can find for the best taste
- Shallot brings a mild sweetness that you can't get from regular onions pick ones that feel hard with no mushy parts
- Garlic forms the key flavor foundation fresh bulbs give the brightest kick
- Red chili flakes bring as much or little spice as you want just add what suits you
- Grated parmesan gives a rich umami boost grate it yourself for way better flavor
- Sun dried tomatoes add sweet tang the ones packed in oil work greatest
- Castelvetrano olives offer a fresh salty pop these buttery green gems balance the tomato acid
- Fresh parsley gives a clean herby taste flat leaf Italian type tastes strongest
- Fresh basil adds sweet fragrance pick bright green leaves without brown spots
- Balsamic vinegar brings depth with a hint of sweetness older ones taste more complex
- Maldon salt crunchy flakes that give texture and bursts of flavor
- Crusty bread crucial for dipping sourdough or ciabatta won't fall apart
How To Make Sun-dried Tomato Olive Oil Bread Dip
- Infuse the oil
- Mix olive oil with finely chopped shallot garlic and red chili flakes in a medium saucepan over medium low heat. Let it cook for 4 to 5 minutes until the garlic looks slightly golden but not dark. This slow cooking pulls out all the flavors without burning the gentle ingredients. Take it off the heat right when garlic hits that perfect color to avoid any bitter taste.
- Cool and combine
- Pour the fragrant oil mix into a medium bowl and let it cool a bit for around 5 minutes. This cooling time stops the hot oil from cooking the fresh herbs once they're added. Toss in all other ingredients including parmesan sundried tomatoes olives parsley basil balsamic vinegar and Maldon salt. Mix softly but completely until everything's well blended.
- Serve with style
- Put it in a flat serving bowl so it's easy to dip into. Place chunks of crusty bread nicely around the dish. For the tastiest result let the dip sit about 15 minutes before serving so all the flavors can mix together properly.
Castelvetrano olives are what really make this recipe stand out. I found them during a trip to Sicily and got hooked on their smooth texture and gentle flavor. Even people who normally don't like olives tend to enjoy these in the dip so they're worth tracking down at good food shops or olive bars.
Perfect Bread Pairings
The bread you pick for dipping matters almost as much as the dip. Crusty handmade loaves with a tough texture work best with this rich oil. I usually go for a homestyle sourdough with big air bubbles that grab more of the tasty bits. For an extra nice touch warm your bread in a 350°F oven for 5 minutes before putting it out. The mix of warm bread and cool dip creates a taste experience your guests will talk about.
Make It Your Own
This recipe's really flexible based on what you've got in your kitchen. For a Greek twist swap the Castelvetrano olives for kalamatas and throw in a teaspoon of dried oregano. Want a Spanish version? Just add some chopped roasted red peppers and a bit of smoked paprika. If you like things hot double up on red pepper flakes or mix in some chopped fresh chili. The basic cooking steps stay the same no matter which flavor path you take.
Beyond Bread
While this mix works great for dipping bread it's got tons of other uses in your cooking. Mix it with hot pasta for a quick sauce adding a splash of pasta water to get the right thickness. Drizzle it over grilled chicken fish or veggies as a bright topping. Spread it on sandwiches to make lunch more exciting. I even use leftover dip to marinate chicken thighs letting all those flavors soak in overnight before cooking them till they're super juicy.
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Storage Tips
Keep any extra dip in a sealed container in the fridge for up to a week. The olive oil will harden when cold just let it sit out for about 30 minutes before serving again. The flavors actually get better during storage so day-old dip tastes even better than fresh. If the dip seems too thick after being in the fridge stir in a tablespoon of olive oil to loosen it up.
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Frequently Asked Questions
- → What if I don't have Castelvetrano olives?
No problem! Swap them out for your favorite olives, like kalamata, green, or black. These substitutions will change the taste slightly, but they'll all work great in the dip.
- → How long will this dip stay fresh?
You can keep it in a sealed container in the fridge for up to a week. Letting it sit for a day or two actually enhances the flavors as they blend together.
- → Which bread works well with this spread?
Go for dense, crusty breads like sourdough, baguette, or ciabatta. Their hearty texture holds up great and lets the dip shine.
- → Can I make this ahead of time for a party?
Definitely! Prepare it a day or two before and refrigerate. Take it out about 30 minutes before serving so the oil isn't too stiff from the chill.
- → Is there a non-dairy alternative for Parmesan?
You can switch out Parmesan for nutritional yeast to keep it dairy-free. It gives a similar savory taste, or you can skip it altogether and add a little extra salt instead.
- → What can I serve besides bread?
If you're looking for other options, raw veggies like cucumbers, carrots, or bell peppers are great. You could also drizzle it over grilled veggies, use it as a sandwich spread, or mix it into pasta for a quick meal.