I adore this recipe because it’s simple yet packed with flavor. The combination of herby, garlicky oil and the tangy sweetness of sun-dried tomatoes makes it feel both comforting and sophisticated. It’s perfect for entertaining or for elevating an ordinary loaf of bread into something spectacular. I also love that it comes together in just 15 minutes, and it always impresses guests with its beautiful presentation and rich aroma.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 1/2 cup grated parmesan fresh basil, for serving
Directions
I start by draining the oil from the jar of sun-dried tomatoes into a small pot—I usually end up with about half a cup of oil. Then I chop about one-third cup of the sun-dried tomatoes and stir them into the oil.
Next, I add the grated garlic, finely chopped shallot, oregano, thyme, paprika, and chili flakes to the pot. I set it over low heat and let the mixture warm and gently simmer for about 5 minutes, just until fragrant and the flavors begin to meld together. I make sure not to let it boil so the garlic doesn’t burn.
Once it’s warm, I add the grated parmesan to a small bowl and pour the hot oil mixture over it. The heat melts the cheese slightly, creating a luscious, flavorful dip. Finally, I top it with a few fresh basil leaves for brightness. I love serving it right away with warm, crusty bread for dipping—it’s simple but absolutely delicious.
Servings and Timing
This recipe makes enough for about 6 servings and takes just 15 minutes total—10 minutes to prepare and 5 minutes to cook. It’s the perfect quick appetizer for gatherings, dinner parties, or cozy nights in.
Variations
I like to adjust the flavors depending on the occasion. Sometimes I add a splash of balsamic vinegar for a tangy twist or use fresh herbs like rosemary or parsley for a brighter flavor. For a spicier version, I increase the chili flakes or use a pinch of cayenne pepper. If I want it cheesier, I add a bit of crumbled feta or extra parmesan. I’ve also stirred in chopped olives or capers for a Mediterranean touch that pairs beautifully with the sun-dried tomatoes.
Storage/Reheating
If I have leftovers, I store them in a small airtight jar in the refrigerator for up to a week. The oil will solidify slightly when chilled, so before serving, I let it come to room temperature or warm it gently over low heat until liquid again. I always stir it well before serving to blend the flavors back together.
FAQs
Can I use dry-packed sun-dried tomatoes instead of oil-packed?
Yes, but I soak them in warm water for about 15 minutes first, then use olive oil in place of the drained oil from the jar.
What kind of bread works best for dipping?
I love serving this with warm ciabatta, baguette slices, or rustic sourdough—anything with a good crust.
Can I make this dip ahead of time?
Yes, I prepare it a few hours in advance and rewarm it gently before serving.
Is this dip served hot or cold?
I prefer it warm, but it also tastes great at room temperature.
Can I skip the cheese for a dairy-free version?
Absolutely. I just omit the parmesan or replace it with a dairy-free alternative.
How spicy is it?
The heat level depends on how much chili flakes I use. I start with 1 teaspoon and adjust to taste.
What can I serve with this besides bread?
It’s also delicious drizzled over pasta, grilled vegetables, or even roasted chicken.
Can I add fresh tomatoes?
Yes, a few chopped cherry tomatoes can add freshness and a nice contrast to the rich oil.
How do I keep the garlic from burning?
I cook the mixture on low heat and stir constantly to let the garlic infuse the oil gently.
Can I store it at room temperature?
I don’t recommend it because of the fresh ingredients. It’s safest to refrigerate and reheat as needed.
Conclusion
This Sun-Dried Tomato Garlic Olive Oil Dip is one of those recipes that transforms simple ingredients into something extraordinary. I love the warmth of the infused oil, the savory depth of the tomatoes and herbs, and the richness from the parmesan. Whether I’m entertaining guests or treating myself to a cozy snack, this dip always brings bold, delicious flavor to the table—and it never lasts long once served.
A warm and savory olive oil dip infused with sun-dried tomatoes, garlic, herbs, and parmesan. Perfect for dipping crusty bread, this quick and flavorful appetizer brings together rich Mediterranean flavors in just 15 minutes.
Ingredients
1 jar (8 oz) 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
1/2 cup grated parmesan
Fresh basil, for serving
Instructions
Drain the oil from the jar of sun-dried tomatoes into a small pot (about 1/2 cup of oil). Chop about 1/3 cup of the tomatoes and add them to the pot.
Add grated garlic, finely chopped shallot, oregano, thyme, paprika, and chili flakes.
Warm over low heat for about 5 minutes, stirring gently until fragrant. Do not let the oil boil or the garlic burn.
Place the grated parmesan in a small bowl and pour the hot oil mixture over it. Stir lightly to melt the cheese slightly.
Top with fresh basil and serve warm with crusty bread for dipping.
Notes
Keep heat low to prevent the garlic from burning.
Add a splash of balsamic vinegar or chopped olives for extra flavor.
Use dry-packed sun-dried tomatoes soaked in olive oil if preferred.
For a dairy-free version, omit or replace parmesan with a vegan alternative.
Store leftovers in the refrigerator for up to 1 week and rewarm gently before serving.
