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Sun-Dried Tomato Garlic Olive Oil Dip

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  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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

12 cloves garlic, grated

1 small shallot, finely chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked or regular paprika

12 teaspoons chili flakes

1/2 cup grated parmesan

Fresh basil, for serving


Instructions

  1. 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.
  2. Add grated garlic, finely chopped shallot, oregano, thyme, paprika, and chili flakes.
  3. Warm over low heat for about 5 minutes, stirring gently until fragrant. Do not let the oil boil or the garlic burn.
  4. Place the grated parmesan in a small bowl and pour the hot oil mixture over it. Stir lightly to melt the cheese slightly.
  5. 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