Name: Mediterranean Sun-Dried Tomato Garlic Olive Oil Dip Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 jar (8 oz) sun-dried tomatoes in oil; 1 to 2 grated garlic cloves; 1 small finely diced shallot; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp smoked or sweet paprika; 1 to 2 tsp red chili flakes; 1/2 cup grated Parmesan cheese; Fresh basil leaves, for garnish

Jump to Recipe

Introduction

This Mediterranean Sun Dried Tomato Garlic Olive Oil Dip is a flavorful and aromatic appetizer perfect for sharing. Combining sun-dried tomatoes, garlic, and fragrant herbs infused in olive oil, it pairs wonderfully with crusty bread or crackers. Its rich taste and simple preparation make it an irresistible addition to any gathering.

The image shows a white plate filled with a mixture of oil and herbs, creating a glossy, colorful base. On top, there is a layer of finely chopped green herbs and small garlic pieces mixed with dry red chili flakes, adding texture and vibrant green and red colors. A piece of crusty bread with a light brown, airy crumb is partially soaked in the herb and oil mixture, showing its porous texture. The surface underneath the plate has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 jar (8 oz) sun-dried tomatoes in oil
1 to 2 grated garlic cloves
1 small finely diced shallot
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked or sweet paprika
1 to 2 tsp red chili flakes
1/2 cup grated parmesan cheese
Fresh basil leaves, for garnish

Instructions

Step 1: Drain the oil from the sun-dried tomatoes into a pot; you should have about 1/2 cup of oil. Roughly chop 1/3 cup of the sun-dried tomatoes from the jar and mix them into the oil to infuse it with tomato flavor.
Step 2: Add the grated garlic, finely diced shallot, dried oregano, dried thyme, smoked or sweet paprika, and red chili flakes to the pot with the oil and chopped tomatoes. Set the pot over low heat and let it simmer gently for about 5 minutes, allowing the oil to warm and the aromatics to release their flavors.
Step 3: Place the grated parmesan cheese in a serving bowl. Carefully pour the hot flavored oil mixture over the cheese, letting it melt slightly and infuse the dip.
Step 4: Top generously with fresh basil leaves for a bright, fresh finish. Serve immediately with your favorite bread or crackers for dipping.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor, or sweet paprika if you prefer a milder taste.
Adjust the amount of red chili flakes to control the spice level to your liking.
Try adding a splash of lemon juice for a fresh, tangy twist.
For a vegan version, substitute parmesan cheese with nutritional yeast or a plant-based cheese alternative.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a small saucepan over low heat before serving, stirring well to recombine the flavors. It’s best served warm to enjoy the melted cheese and infused oil at their best.

How to Serve

A white speckled plate holds a shallow pool of rich, golden-orange oil mixed with finely chopped herbs and small pieces of sun-dried tomatoes. Floating on top are several chunks of crusty bread with a toasted, golden-brown surface, some soaked in the oily mixture, showing a soft, porous inside. A silver spoon rests in the plate, filled with the same herb and tomato oil mixture and a piece of soaked bread. Around the plate, more torn pieces of crusty bread are scattered on a white marbled surface, adding texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the oil infusion and dip separately and combine them just before serving to keep the flavors fresh.

What can I serve this dip with?

It pairs wonderfully with crusty bread, toasted baguette slices, crackers, or fresh vegetable sticks for dipping.