This sun-dried tomato olive oil bread dip was born from a kitchen experiment gone right. I used to pour olive oil and balsamic on a plate with a pinch of salt. But once I started infusing that oil with garlic, herbs, and a spoonful of chopped sun-dried tomatoes? It became an appetizer that people request. Every time. Without fail.
The combination of savory garlic, bright herbs, and the tangy sweetness of sun-dried tomatoes takes this dip from good to unforgettable. It’s warm, rich, and perfect with a crusty slice of sourdough or focaccia. If you’re looking for something equally unexpected but on the sweet side, check out our zucchini carrot bars — they’re a hit at every gathering.
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Table of Contents
Why This Dip Works for Any Occasion
Big Flavor, Little Effort
- Sun-dried tomatoes bring concentrated, tangy depth
- Garlic and shallots add savory warmth
- Olive oil carries and softens all the flavors beautifully
- Parmesan adds creamy, salty complexity
Flexible for Entertaining or Everyday
- Perfect as a starter for dinner parties or wine nights
- Use as a base for vinaigrettes, marinades, or pasta toppings
- Customize with herbs, heat, or even lemon zest
Ingredients You’ll Need
Simple pantry staples become something special when combined with fresh herbs and sun-dried tomatoes. Here’s everything you’ll need to make this bold, rustic dip.
Core Ingredients
- 1/2 cup extra virgin olive oil – Use high-quality for best flavor
- 1/4 cup sun-dried tomatoes in oil – Drained and finely chopped
- 2 garlic cloves – Minced or sliced thin
- 1 small shallot – Finely diced
- 1/4 cup grated Parmesan – Freshly grated works best
Herbs & Seasoning
- 1 tablespoon fresh basil – Chopped
- 1/2 teaspoon dried oregano
- Pinch red pepper flakes – Optional for heat
- Salt and cracked black pepper – To taste
Best Bread for Dipping
- Fresh or toasted ciabatta, focaccia, or sourdough
- Brush with olive oil and toast if serving warm
Sun-Dried Tomato Olive Oil Bread Dip
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Description
A rustic, flavor-packed dip made with warm olive oil, sun-dried tomatoes, garlic, and herbs—perfect for crusty bread, charcuterie boards, or as a bold marinade base.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
- 2 garlic cloves, minced or thinly sliced
- 1 small shallot, finely diced
- 1/4 cup freshly grated Parmesan
- 1 tbsp fresh basil, chopped
- 1/2 tsp dried oregano
- Pinch red pepper flakes (optional)
- Salt and cracked black pepper to taste
- Fresh or toasted ciabatta, focaccia, or sourdough for dipping
Instructions
- Finely dice tomatoes, shallot, garlic, and basil. Grate the Parmesan and set aside.
- In a small saucepan, heat olive oil over low. Add garlic and shallot, cooking 2–3 minutes until fragrant but not browned.
- Stir in sun-dried tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer gently for 3–4 minutes.
- Spoon grated Parmesan into a shallow dish. Pour the warm infused oil mixture over the cheese.
- Top with chopped basil and extra pepper. Serve immediately with warm bread.
Notes
Avoid overheating the oil to preserve its flavor. For extra boldness, try adding smoked paprika or lemon zest. Store leftovers in the fridge and reheat gently before serving.
Nutrition
- Serving Size: 2 tbsp
- Calories: 120
- Sugar: 1g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 4mg
How to Make Sun-Dried Tomato Olive Oil Bread Dip
- Chop and prep: Finely dice the tomatoes, shallot, garlic, and basil. Grate the Parmesan and set aside.
- Warm the oil: In a small saucepan, heat olive oil over low heat. Add garlic and shallot and cook for 2–3 minutes until fragrant, not browned.
- Infuse flavor: Stir in the chopped sun-dried tomatoes, oregano, pepper flakes, salt, and pepper. Let it gently simmer for another 3–4 minutes to infuse the oil.
- Assemble the dip: Spoon grated Parmesan into a shallow dish or bowl. Pour the warm infused oil mixture over the cheese.
- Finish and serve: Top with fresh basil and extra pepper. Serve immediately with warm bread.
Pro Cooking Tips
- Don’t overheat the oil: Keep it under a simmer to avoid burning the garlic and losing the olive oil’s flavor.
- Fresh cheese matters: Pre-grated Parmesan won’t melt as smoothly — always grate it yourself if possible.
- Customize your heat: Add more pepper flakes or a touch of smoked paprika for depth.
Looking for another recipe that takes humble ingredients and turns them into something spectacular? Try our sourdough whoopie pies — sweet, simple, and satisfying.
Customizations & Variations
Herb Swaps
- Try rosemary or thyme for a woodsy twist
- Add fresh parsley for a brighter finish
Cheese Options
- Pecorino Romano for a saltier bite
- Feta crumbles for a Mediterranean twist (especially served cold)
Vegan Variation
- Skip the cheese or use your favorite vegan Parmesan alternative
- Boost flavor with extra garlic or lemon zest
How to Store & Make Ahead
- Refrigerator: Store leftovers in a sealed jar for up to 5 days
- Reheat gently: Warm on low to melt the cheese and re-infuse flavor — do not boil
- Freeze? Avoid freezing with cheese; freeze the oil and tomato base separately
Serving Ideas
- Classic: Serve warm with crusty bread or focaccia
- Charcuterie board: Add alongside cured meats, olives, and cheeses
- As a drizzle: Pour over grilled vegetables or pasta
- As a marinade base: Use the oil-tomato blend for chicken or shrimp
Want to explore more bold flavor pairings? Our spicy pineapple jalapeño chutney delivers sweet heat and is just as versatile.
FAQ: Sun-Dried Tomatoes, Olive Oil & Bread Dips
How do you make sun-dried tomato dip?
Start with chopped sun-dried tomatoes in oil, garlic, and herbs. Heat or blend with olive oil, then add cheese or nuts to achieve a creamy texture.
Why do Italians dip their bread in olive oil?
It’s a traditional way to appreciate high-quality olive oil. Often enjoyed plain or with garlic, herbs, or balsamic vinegar.
What to do with sun-dried tomatoes in oil?
Use them in dips, sauces, pasta dishes, salad dressings, focaccia, or simply on toast. They’re flavorful and shelf-stable.
Is dipping bread in olive oil good for you?
Yes — in moderation. Olive oil is rich in healthy fats and antioxidants. Choose extra virgin for maximum benefits.
Should I soak sun-dried tomatoes before use?
Only if using dry-packed. Oil-packed tomatoes are ready to use and already tender.
How to make homemade sun-dried tomato sauce?
Blend softened tomatoes with olive oil, garlic, and herbs. Add nuts (like cashews or pine nuts) for a pesto-style texture.
A Dip That Elevates the Everyday
This sun-dried tomato olive oil bread dip is a celebration of bold, simple ingredients coming together. It’s the kind of dish you casually serve with wine and bread, and suddenly everyone’s asking for the recipe. Whether you’re entertaining or just making snack time a little more elegant, this dip delivers rustic Mediterranean charm in every bite.
Looking for more savory inspiration? Pair this with our smooth and creamy vanilla panna cotta for a sweet finish that contrasts beautifully with the dip’s bold flavor.
