Name: Mediterranean Sun-Dried Tomato Garlic Olive Oil Dip Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 jar (8 oz) sun-dried tomatoes in oil; About 1/2 cup oil drained from sun-dried tomato jar; 1/3 cup sun-dried tomatoes, roughly chopped; 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

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Introduction

This Mediterranean Sun Dried Tomato Garlic Olive Oil Dip is bursting with rich, savory flavors and a hint of spice. Perfect for serving with crusty bread or as a flavorful addition to your appetizer spread, this dip is easy to make and sure to impress your guests.

A white speckled bowl filled with a dark reddish-brown oil-based sauce containing dried red chili flakes, finely chopped dark green herbs, and yellowish seeds, with a shiny silver spoon partially submerged and holding a mix of the ingredients near the bowl’s center, all set on a white marbled surface. 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 and mix them into the oil to infuse it with extra 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 sun-dried tomatoes. Set over low heat and let it simmer gently for about 5 minutes, allowing the aromatics to release their flavors.
Step 3: Place the grated parmesan cheese in a serving bowl, then carefully pour the hot flavored oil mixture over the cheese. Let it melt slightly and infuse the dip. Top generously with fresh basil leaves and serve immediately with your favorite bread.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.
If you prefer a less spicy dip, reduce the red chili flakes or omit them entirely.
Try adding a splash of lemon juice for a bright, tangy twist.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving to restore the flavors and melt the cheese. This dip is best enjoyed fresh but can be enjoyed warm after reheating.

How to Serve

The image shows a white plate holding two pieces of crusty bread, with one piece dipped into a colorful mixture. The mixture has a glossy layer of golden olive oil spread thinly across the plate's base. On top of the oil, there is a vibrant mix of finely chopped herbs in dark and bright green shades, along with small pieces of sun-dried red tomatoes and tiny bits of garlic. The bread has a light tan crust and a soft, airy, and slightly porous inside with a golden hue. The surface beneath the plate is a white marbled texture, and a few herb leaves are scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Dry-packed sun-dried tomatoes can be used but will require soaking in warm water or olive oil to soften them before preparing the dip. Using tomatoes in oil adds more flavor and richness to the dip.

What bread works best for serving with this dip?

Crusty breads like a baguette, ciabatta, or sourdough are ideal for dipping as they hold up well to the oil and absorb the flavors nicely.