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This Mediterranean bread dip with sun-dried tomatoes turns plain crusty bread into an amazing starter. The flavor-packed oil brings together tasty ingredients that balance savory, tangy, and herby notes so well your guests will beg you for the recipe.
I whipped up this dip during a last-minute dinner gathering when I was pressed for time but needed to wow my friends. The scraped-clean bowl and endless praise told me this one needed to stay in my go-to entertaining arsenal.
Ingredients
- Extra virgin olive oil: This forms your base so grab the nicest bottle you can afford for better taste
- Shallot: Gives a softer, fancier taste compared to regular onions
- Garlic cloves: Go with fresh because pre-packaged stuff just won't cut it
- Red chili flakes: Brings a nice warmth that doesn't blow your taste buds away
- Grated parmesan: Grate it yourself for the smoothest melting and best flavor
- Sun-dried tomatoes: Pick ones packed in oil for extra richness
- Castelvetrano olives: These creamy green gems perfectly counter the tomatoes
- Fresh parsley: Adds a clean, fresh kick to the whole mix
- Fresh basil: The must-have Italian touch that pulls everything together
- Balsamic vinegar: Try to find an aged version for deeper flavor
- Maldon salt: Those delicate flakes and pure taste make the whole dip better
- Crusty bread: Go for chunky sourdough or ciabatta to stand up to this bold dip
Step-by-Step Instructions
- Infuse the Oil:
- Pour olive oil into a medium saucepan with finely chopped shallot, grated garlic, and red chili flakes. Warm everything over medium-low heat for 4-5 minutes until your garlic turns slightly golden. Keep an eye on it since burnt garlic gets bitter fast. This slow heating lets all those good flavors sink into the oil without any sharp tastes.
- Cool the Mixture:
- Take the pan off the heat and let your oil mix cool down a bit before moving on. This cooling step really matters because hot oil would cook those fresh herbs we'll add later, ruining their bright color and fresh taste.
- Combine All Ingredients:
- Pour your flavored oil into a medium bowl. Mix in grated parmesan, chopped sun-dried tomatoes, diced olives, fresh parsley, basil, balsamic vinegar, and Maldon salt. Stir everything well so the parmesan spreads evenly throughout the mixture.
- Serve and Enjoy:
- Put your dip in a shallow bowl with crusty bread slices around it. For the best taste, let it sit out for about 15 minutes before eating so all those flavors can blend together perfectly.
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This dip always takes me back to lazy Tuscan summers where simple food created the best memories. I love how the sweet tomatoes play against the buttery olives—somehow it tastes down-to-earth and fancy at the same time.
Storage and Make-Ahead
The flavor of this dip actually gets better over time as everything mingles in the fridge. Keep it in a sealed container for up to a week. Just know the oil will harden when cold, so take it out about 30 minutes before you want to use it so it softens up nicely. Give it a gentle stir before serving to mix everything back together.
Creative Variations
While I love this Mediterranean version, you can switch things up based on what's in your pantry. Try using roasted red peppers instead of tomatoes for a smoky taste. Swap parmesan for feta to give it a Greek twist. For a fall version, throw in some chopped toasted walnuts and a bit of rosemary. The flavor-packed oil works great with tons of different ingredients.
Beyond Bread
Don't limit this tasty mix to just dipping bread. Mix it with hot pasta for a quick no-cook sauce that's better than most restaurants. Spread it on pizza dough before adding toppings. Use it to soak chicken before you grill. Pour it over roasted veggies right before serving. The rich flavors work with almost any savory dish, making this recipe super handy in the kitchen.
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Presentation Ideas
How you serve this dip can really make an impression. Put it in a shallow white bowl to show off all the colorful ingredients. Arrange different breads around it—sliced baguette, torn ciabatta, and chunks of sourdough for nice variety. For a real showstopper, scoop out the middle of a round bread loaf and use the crust as a natural bowl, serving the bread pieces alongside for dipping.
Frequently Asked Questions
- → Can I swap castelvetrano olives with another type?
Sure, try using manzanilla or kalamata olives for a slightly varied taste.
- → How long will this stay fresh?
It keeps well in the fridge for up to a week if sealed tightly in a container.
- → What’s the best bread to eat with this?
Thick, crusty breads like sourdough or baguette hold up perfectly with this dip.
- → Can I skip the parmesan to make it vegan?
Of course! Leave out the cheese or swap it for a dairy-free option.
- → What can I replace balsamic vinegar with?
You can use red or white wine vinegar, though the taste will be a bit different.