Tomato Garlic Dip (Print Version)
# Ingredients:
01 -
1 shallot, chopped up fine
02 -
¾ cup good-quality olive oil
03 -
6 garlic cloves, grated
04 -
½ cup Parmesan, shredded
05 -
1 teaspoon chili flakes
06 -
¼ cup Castelvetrano olives, diced
07 -
¼ cup sun-dried tomatoes, chopped small
08 -
2 tablespoons vinegar (balsamic)
09 -
¼ cup parsley, chopped fresh
10 -
2 tablespoons basil, chopped fresh
11 -
1 teaspoon flaky salt
12 -
Good bread to dip it with
# Instructions:
01 -
In a medium pot, toss in olive oil, garlic, chili flakes, and the chopped shallot. Heat gently on low-medium until the garlic gets golden-brown (takes about 4-5 minutes). Take off the heat and let it settle for a minute or two.
02 -
Pour the warm, flavored oil into a medium-sized bowl. Sprinkle in the Parmesan, stir in the sun-dried tomatoes, olives, parsley, basil, vinegar, and salt. Stir well until everything’s evenly mixed up. Serve it with bread and enjoy.
# Notes:
01 -
Keep the leftover oil in the fridge for no more than a week.