Sun-Dried Tomato Olive Oil Bread Dip

Ouadie Rhabbouron

Prep Time

  • 10 minutes

Cook Time

  • 5 minutes

Total Time

  • 15 minutes

Servings

  • 4–6 servings

Ingredients

  • ¾ cup extra virgin olive oil
  • 1 shallot, finely chopped
  • 6 cloves garlic, grated
  • 1 teaspoon red chili flakes (adjust to taste)
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped sun-dried tomatoes (oil-packed, drained and chopped)
  • ¼ cup chopped Castelvetrano olives (or your favorite green olives)
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Maldon salt (or flaky sea salt)
  • Crusty bread , for serving

Instructions

Step 1: Infuse the Oil

  1. In a small saucepan, heat the olive oil over medium-low heat.
  2. Add the finely chopped shallot, grated garlic, and red chili flakes. Cook for 4–5 minutes , stirring occasionally, until the garlic is golden and fragrant. Be careful not to burn the garlic, as it can become bitter.
  3. Remove the saucepan from the heat and let the infused oil cool slightly (about 2–3 minutes).

Step 2: Mix the Dip

  1. Pour the warm infused oil into a mixing bowl.
  2. Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, chopped olives, parsley, basil, balsamic vinegar, and Maldon salt. Mix well to combine all the ingredients.

Step 3: Serve

  1. Taste the dip and adjust the seasoning if needed—add more salt, chili flakes, or balsamic vinegar to suit your preference.
  2. Transfer the dip to a serving bowl and serve with slices of warm, crusty bread for dipping.

 

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