Name: Sun-Dried Tomato and Olive Oil Bread Dip Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: ¾ cup extra virgin olive oil; 1 shallot, finely chopped; 6 cloves garlic, grated; 1 teaspoon red chili flakes; ½ cup grated Parmesan cheese; ¼ cup chopped sun-dried tomatoes; ¼ cup chopped Castelvetrano olives; ¼ cup chopped parsley; 2 tablespoons chopped basil; 2 tablespoons balsamic vinegar; 1 teaspoon Maldon salt; Bread for serving (such as crusty baguette or ciabatta)

Jump to Recipe·Print Recipe

If you love a good dip that’s bursting with Mediterranean flavors, you’re going to adore this Sun-Dried Tomato and Olive Oil Bread Dip Recipe. It’s one of those recipes I always keep handy because it’s incredibly simple yet feels so special thanks to the mix of sun-dried tomatoes, olives, and fresh herbs swimming in rich olive oil. Whether you’re hosting a casual get-together or craving a cozy snack for yourself, this dip hits all the right notes.

What makes this Sun-Dried Tomato and Olive Oil Bread Dip Recipe truly worth trying is how versatile it is. I’ve found it’s a total crowd-pleaser because it pairs perfectly with crusty bread and makes an impressive starter without much fuss. Plus, the garlic and chili flakes add just the right kick to keep your taste buds dancing. Trust me, you’ll be coming back to this one again and again!

Ingredients You’ll Need

The magic of this Sun-Dried Tomato and Olive Oil Bread Dip Recipe really comes from using quality ingredients that blend beautifully together. Each one brings its own character—sun-dried tomatoes add tanginess, olives bring briny depth, and fresh herbs lift the whole thing. When you shop for these, try to pick sun-dried tomatoes packed in oil and fresh herbs for maximum flavor.

Extra virgin olive oil: Use a good quality one—it’s the base of the dip, so it really shines through.
Shallot: Adds a subtle sweetness that balances the garlic and chili flakes perfectly.
Garlic: Grated or finely minced to diffuse its flavor evenly throughout the dip.
Red chili flakes: Adjust to your heat preference, but don’t skip them—they add a lovely warmth.
Grated parmesan: Adds a hint of nuttiness and savory depth.
Sun-dried tomatoes: Chopped finely; I prefer those packed in olive oil for extra richness.
Castelvetrano olives: Their buttery texture and mild flavor balance the tangy tomatoes.
Parsley: Fresh and chopped—it brightens the dip and adds a fresh pop.
Basil: Just a touch for that quintessential Mediterranean note.
Balsamic vinegar: Adds acidity and a subtle sweet depth that ties all flavors together.
Maldon salt: Flaky salt really helps to finish this off and keep the flavors balanced.
Bread: Crusty bread like a baguette or sourdough is your perfect partner for dipping.

Variations

I love playing around with this Sun-Dried Tomato and Olive Oil Bread Dip Recipe depending on what I have on hand or the occasion. Feel free to make it your own—there’s plenty of room for creativity here!

Spicy kick: Sometimes I add a pinch of smoked paprika or a dash of hot sauce for a smoky heat vibe, which pairs wonderfully with the sun-dried tomatoes.
Dairy-free: If you’re avoiding dairy, simply omit the parmesan, or swap it with nutritional yeast for a cheesy flavor without the cheese.
Herb swaps: I’ve also tried adding fresh oregano or thyme instead of basil and parsley for a different herbal profile that still works beautifully.
Chunkier texture: For a chunkier dip, pulse the ingredients lightly in a food processor instead of finely chopping—perfect if you prefer more bite.

How to Make Sun-Dried Tomato and Olive Oil Bread Dip Recipe

Step 1: Prep Your Ingredients with Care

Start by finely chopping the shallot, sun-dried tomatoes, olives, parsley, and basil. Grate the garlic cloves—this really helps distribute their flavor evenly throughout the mix. I like to take my time chopping to make sure none of the flavors overpower each other, letting every bite be balanced and fresh. Having everything ready before you mix helps this come together quickly.

Step 2: Combine Ingredients in a Bowl

In a medium bowl, pour in the extra virgin olive oil, then add the chopped shallot, garlic, sun-dried tomatoes, olives, parsley, and basil. Sprinkle in the red chili flakes, grated parmesan, and Maldon salt. Finally, drizzle in the balsamic vinegar and gently stir everything together. Make sure the olive oil coats all the ingredients—this infusion is what turns it into the melt-in-your-mouth dip you’ll love.

Step 3: Let Flavors Marry

Once mixed, cover the bowl and let it sit at room temperature for at least 30 minutes, if you can wait that long! This resting time allows the flavors to meld beautifully. If you’re short on time, it still tastes great immediately, but a little patience goes a long way here.

How to Serve Sun-Dried Tomato and Olive Oil Bread Dip Recipe

Sun-Dried Tomato and Olive Oil Bread Dip Recipe - Recipe Image

Garnishes

I love sprinkling some extra chopped fresh parsley and a few more red chili flakes on top before serving—it adds a pop of color and hints at the flavors within. A little freshly cracked black pepper can also brighten it up beautifully. Plus, those finishing touches make it look as good as it tastes!

Side Dishes

This dip shines alongside a basket of warm, crusty bread like baguette slices or rustic sourdough. I’ve also enjoyed it with crunchy vegetable sticks—carrots, celery, bell peppers—for a lighter option. Sometimes I pair it with a simple cheese platter to round out a lovely antipasto spread.

Creative Ways to Present

For parties, I’ve served this Sun-Dried Tomato and Olive Oil Bread Dip Recipe in a shallow ceramic dish surrounded by breadsticks arranged like a sunburst. Another fun idea is to drizzle a little extra olive oil and balsamic reduction on top right before serving for that wow factor. It also pairs beautifully as a topping for crostini, making each bite a mini celebration of flavor.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. The flavors actually deepen over time, so if you’re into more intense tastes, waiting a day is a win. Just be sure to bring it back to room temperature before dipping so the olive oil isn’t too thick and cold.

Freezing

Freezing isn’t my go-to for this dip because the fresh herbs and olive oil texture can change when thawed, but if you need to, freeze it in a sealed container without the bread and thaw overnight in the fridge. Give it a good stir before serving—just expect the texture to be slightly different.

Reheating

I don’t recommend reheating this dip by warming it up as it’s best enjoyed at room temperature or slightly chilled. Instead, just let it sit out for about 20 minutes if it’s been refrigerated so the olive oil softens and blends back beautifully with the other ingredients.

FAQs

Can I use dried sun-dried tomatoes instead of those packed in oil?

You can, but you’ll want to rehydrate them first by soaking in warm water for 20 minutes, then drain well. Using oil-packed sun-dried tomatoes adds extra richness and moisture directly to the dip, so if you use the dried kind, consider adding a little more olive oil.
Is this dip suitable for vegans?

To make this Sun-Dried Tomato and Olive Oil Bread Dip Recipe vegan, simply omit the parmesan or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor without animal products.
What kind of bread pairs best with this dip?

I recommend crusty bread such as a baguette, sourdough, or ciabatta. Their sturdy texture is perfect for scooping up the dip without it becoming soggy too quickly.

Final Thoughts

This Sun-Dried Tomato and Olive Oil Bread Dip Recipe has become one of my favorite quick bites to prepare when friends drop by unannounced or when I want something flavorful without hours in the kitchen. It’s that perfect balance of bold and fresh, savory yet simple. I’m confident you’ll find it as satisfying and easy to love as I do—so grab some good bread and dive in!