Sun-Dried Tomato Garlic Olive Oil Dip Recipe
This flavorful Sun-Dried Tomato Garlic Olive Oil Dip combines oil-packed sun-dried tomatoes with aromatic herbs, garlic, shallots, and a touch of heat from chili flakes. Warmed gently and finished with grated parmesan and fresh basil, this dip is perfect for serving alongside crusty bread or as an accompaniment to appetizers.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Sun-Dried Tomato Mixture
- 1 jar (8 ounce) oil-packed sun-dried tomatoes
- 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
Other Ingredients
- 1/2 cup grated parmesan cheese
- Fresh basil leaves, for serving
Instructions
- Drain and Prepare Tomatoes: Drain the oil from the sun-dried tomato jar into a small pot; you should have approximately 1/2 cup of oil. Chop about 1/3 cup of the sun-dried tomatoes finely and add them to the pot with the oil.
- Add Aromatics and Herbs: Stir in the grated garlic, finely chopped shallot, dried oregano, dried thyme, smoked or regular paprika, and chili flakes into the pot. Place the pot over low heat and gently simmer for about 5 minutes until the mixture is warm and fragrant.
- Combine with Parmesan and Serve: Place the grated parmesan cheese in a serving bowl. Pour the warm sun-dried tomato and herb oil mixture over the cheese. Garnish with fresh basil leaves. Serve warm with bread for dipping and enjoy.
Notes
- Use good quality oil-packed sun-dried tomatoes for the best flavor.
- Adjust the amount of chili flakes based on your heat preference.
- This dip pairs wonderfully with crusty bread, toasted baguette slices, or crackers.
- Can be served warm or at room temperature.
- Store leftovers in the refrigerator and warm slightly before serving.
