Name: Mediterranean Sun-Dried Tomato Garlic Olive Oil Dip Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 jar (8 oz) sun-dried tomatoes in oil; 1 to 2 grated garlic cloves; 1 small finely diced shallot; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp smoked or sweet paprika; 1 to 2 tsp red chili flakes; 1/2 cup grated parmesan cheese; Fresh basil leaves, for garnish

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Introduction

This Mediterranean Sun Dried Tomato Garlic Olive Oil Dip is a vibrant and flavorful appetizer perfect for any occasion. Combining rich sun-dried tomatoes, fragrant garlic, and a blend of herbs, it’s an effortless way to elevate your bread service or snack time.

The image shows a white bowl with a layer of golden olive oil at the bottom mixed with finely chopped green herbs and small pieces of red chili flakes. On top of this oily herb mix are two pieces of light golden-brown crusty bread, one piece partially dipped into the mixture and the other resting on the edge of the bowl. The bread's texture reveals airy and soft crumbs inside with a crunchy crust outside. The bowl is placed on a white marbled surface with some scattered herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 jar (8 oz) sun-dried tomatoes in oil
1 to 2 grated garlic cloves
1 small finely diced shallot
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked or sweet paprika
1 to 2 tsp red chili flakes
1/2 cup grated parmesan cheese
Fresh basil leaves, for garnish

Instructions

Step 1: Drain the oil from the sun-dried tomatoes into a pot; you should have about 1/2 cup of oil. Roughly chop 1/3 cup of the sun-dried tomatoes from the jar and mix them into the oil to infuse the oil with extra tomato flavor.
Step 2: Add the grated garlic, finely diced shallot, dried oregano, dried thyme, smoked or sweet paprika, and red chili flakes to the pot with the oil and chopped sun-dried tomatoes. Set the pot over low heat and let it simmer gently for about 5 minutes until the oil is warmed through and the aromatics release their flavors.
Step 3: Place the grated parmesan cheese in a serving bowl. Carefully pour the hot flavored oil mixture over the cheese, allowing it to melt slightly and infuse the dip.
Step 4: Top generously with fresh basil leaves for a bright, herbaceous finish. Serve immediately with your favorite bread for dipping.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder touch.
Adjust red chili flakes to your preferred spice level or omit for a milder dip.
Try adding a splash of lemon juice for a fresh, tangy twist.
Serve alongside toasted baguette slices or rustic crackers for the best dipping experience.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat to avoid separating the oil or overheating the cheese. It’s best enjoyed fresh, but reheating will help revive the flavors.

How to Serve

A close-up view of a white speckled bowl filled with a reddish-brown liquid sauce, containing visible layers of finely chopped green herbs, small yellow pepper seeds, and pieces of dried red chili flakes. A silver spoon rests inside the bowl, partially submerged in the sauce, with some sauce coating the spoon's surface. The bowl is placed on a white marbled surface with subtle texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip without parmesan cheese?

Yes, you can omit the parmesan for a dairy-free version. The dip will still be flavorful from the infused oil and sun-dried tomatoes, though it will have a different texture and richness.

What bread pairs best with this dip?

Crusty breads like a baguette, ciabatta, or focaccia work wonderfully. Toasted slices enhance the texture and complement the rich flavors of the dip.