Description
This Sun-Dried Tomato Garlic Olive Oil Dip is a vibrant, flavorful dip perfect for spring and summer gatherings. Made with oil-packed sun-dried tomatoes, fragrant herbs, spices, and Parmesan cheese, it comes together quickly and serves as a delicious accompaniment to crusty bread or fresh veggies.
Ingredients
Sun-Dried Tomato Mixture
- 1 jar (8 ounce) oil-packed sun-dried tomatoes
- 1-2 cloves garlic, grated
- 1 small shallot, finely chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked or regular paprika
- 1-2 tsp chili flakes
Other Ingredients
- ½ cup grated Parmesan cheese
- Fresh basil, for serving
Instructions
- Drain and Chop Sun-Dried Tomatoes: Drain the oil from the sun-dried tomato jar into a pot, ensuring you have about ½ cup of oil. Chop approximately ⅓ cup of the sun-dried tomatoes and add them to the oil in the pot.
- Simmer with Aromatics and Spices: Add the grated garlic, finely chopped shallot, dried oregano, dried thyme, smoked or regular paprika, and chili flakes to the pot with the oil and tomatoes. Place the pot over low heat and let it gently simmer for about 5 minutes until the mixture is warm and fragrant.
- Combine with Parmesan and Garnish: In a serving bowl, place the grated Parmesan cheese. Pour the warm oil mixture over the cheese to allow it to melt slightly. Top the dip with fresh basil leaves for added aroma and color. Serve immediately with your choice of bread for dipping.
Notes
- Use good quality oil-packed sun-dried tomatoes for the best flavor and oil base.
- Adjust the number of garlic cloves and chili flakes to your taste preference for more or less heat.
- This dip pairs wonderfully with crusty French bread, baguette slices, or grilled pita.
- Can be prepared ahead of time; reheat gently before serving.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
