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Sun-Dried Tomato Garlic Olive Oil Dip Recipe

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4 from 3 reviews

This Sun-Dried Tomato Garlic Olive Oil Dip is a flavorful, warm appetizer perfect for serving alongside fresh bread. Combining oil-packed sun-dried tomatoes, aromatic garlic, shallots, and herbs, gently simmered and finished with Parmesan and fresh basil, this easy-to-make dip offers a smoky, tangy, and savory experience ideal for entertaining or casual snacking.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Sun-Dried Tomato Base

  • 1 jar (8 ounce) oil-packed sun-dried tomatoes

Aromatics & Seasonings

  • 1-2 cloves garlic, grated
  • 1 small shallot, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked or regular paprika
  • 1-2 teaspoons chili flakes

Finishing Ingredients

  • 1/2 cup grated Parmesan cheese
  • Fresh basil, for serving

Instructions

  1. Extract and Prepare Sun-Dried Tomatoes: Drain the oil from the jar of sun-dried tomatoes into a small pot, ensuring you collect about 1/2 cup of the oil. Chop approximately 1/3 cup of the sun-dried tomatoes and stir them into the oil.
  2. Add Aromatics and Herbs: To the pot containing the tomato oil mixture, add the grated garlic, finely chopped shallot, dried oregano, dried thyme, paprika (smoked or regular), and chili flakes. Set the pot over low heat and gently simmer the mixture for about 5 minutes until the oil is warm and the herbs release their aromas.
  3. Combine with Parmesan and Serve: Place the grated Parmesan in a serving bowl and carefully pour the hot infused oil mixture over the cheese. Top the dip with fresh basil leaves for added brightness. Serve immediately with your choice of crusty bread for dipping.

Notes

  • Use good quality crusty bread or baguette slices for dipping.
  • Adjust the amount of garlic and chili flakes according to your taste preference for heat and pungency.
  • This dip is best served warm but can also be enjoyed at room temperature.
  • The oil from the sun-dried tomatoes is flavorful; do not discard it.
  • Store any leftovers in an airtight container in the refrigerator and reheat gently before serving.

Find it online: https://cheftinaskitchen.com/sun-dried-tomato-garlic-olive-oil-dip-recipe-2/