Sun-Dried Tomato Olive Oil Bread Dip Recipe
A simple and flavorful Sun-Dried Tomato Olive Oil Bread Dip that combines aromatic herbs, rich olive oil, and tangy sun-dried tomatoes. Perfect as an appetizer or accompaniment to fresh bread, this no-cook dip brings Mediterranean flavors to your table in minutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: Approximately 1 cup (serves 4-6 as a dip) 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 1/2 cup extra virgin olive oil
- 1/3 cup sun-dried tomatoes, finely chopped
- 1 teaspoon dried Italian herbs (such as oregano, basil, thyme)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Optional: 1 garlic clove, minced
Instructions
- Prepare Ingredients: Finely chop the sun-dried tomatoes and, if using, mince the garlic clove to ensure even distribution of flavors in the dip.
- Mix Ingredients: In a bowl, combine the olive oil, chopped sun-dried tomatoes, dried Italian herbs, salt, black pepper, and minced garlic. Stir well to blend all flavors together.
- Let it Rest: For best flavor, let the mixture sit for 15-20 minutes at room temperature to allow the olive oil to absorb the sun-dried tomato essence and herbs.
- Serve: Transfer the dip to a serving dish and serve alongside slices of crusty bread or your preferred dipping bread. Enjoy immediately.
Notes
- Use good quality extra virgin olive oil for the best taste.
- Sun-dried tomatoes preserved in oil can be used for a richer flavor.
- Adjust salt and herbs according to your preference.
- This dip can be prepared in advance and refrigerated for up to 2 days; bring to room temperature before serving.
- Pairs well with garlic bread, focaccia, or baguette slices.
Keywords: sun-dried tomato dip, olive oil dip, bread dip, Mediterranean appetizer, no-cook dip, herb dip
