Description
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.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 1g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg