What the heck is this?
This is that bougie little appetizer you always love at Italian restaurants — but upgraded. Think rich olive oil infused with garlic, chopped sun-dried tomatoes, a touch of balsamic, fresh herbs, and a little chili flake for sass. It’s the kind of thing you throw together in 5 minutes and everyone thinks you’re a culinary genius. Just add crusty bread and wine and boom — you’re living your best Mediterranean life.
Why You’ll Love This Recipe
- It’s basically flavor in a bowl
- No cooking required — mix and dip
- Pairs perfectly with any bread or crackers
- Stores well and gets better as it sits
- Impresses guests without breaking a sweat
The Good Stuff You’ll Need
- ½ cup extra virgin olive oil (the good stuff!)
- ¼ cup sun-dried tomatoes (in oil), finely chopped
- 1 clove garlic, minced or grated
- 1 tsp balsamic vinegar
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes (optional)
- 1 tbsp chopped fresh basil or parsley (optional but amazing)
- Pinch of salt + cracked black pepper to taste
Let’s Do This
Step 1: Mix the Magic
In a small bowl, stir together the olive oil, sun-dried tomatoes, garlic, balsamic, oregano, and chili flakes.
Step 2: Season It Up
Add salt and cracked black pepper to taste. Stir again and let it sit for 5–10 minutes to let the flavors mingle.
Step 3: Garnish and Serve
Top with fresh herbs if using. Serve with warm, crusty bread and a glass of wine (optional, but highly recommended).
Serving Suggestions
- Pair with a cheese board for the ultimate starter
- Drizzle it over grilled chicken, veggies, or even pasta
- Add a side of marinated olives and you’re golden
Switch It Up
- No sun-dried tomatoes? Use roasted red peppers instead
- Add a splash of lemon juice for brightness
- Stir in a spoonful of pesto for an herby twist
Make-Ahead Tips
- Make it a day ahead and store in the fridge — just bring it to room temp before serving
- Lasts up to a week in an airtight container
Questions People Actually Ask
Q: Can I use dried sun-dried tomatoes?
A: Sure! Just rehydrate them in warm water or olive oil before chopping.
Q: What kind of bread works best?
A: Ciabatta, baguette, sourdough — anything crusty and dippable.
Q: Can I use this as a salad dressing?
A: Heck yes. Add a little extra balsamic and boom — best vinaigrette ever.
Sun-Dried Tomato Olive Oil Bread Dip: The Fancy Snack You Didn’t Know You Needed
- Total Time: 5 minutes
- Yield: 4 servings 1x
Description
This is that bougie little appetizer you always love at Italian restaurants — but upgraded. Think rich olive oil infused with garlic, chopped sun-dried tomatoes, a touch of balsamic, fresh herbs, and a little chili flake for sass. It’s the kind of thing you throw together in 5 minutes and everyone thinks you’re a culinary genius. Just add crusty bread and wine and boom — you’re living your best Mediterranean life.
Ingredients
½ cup extra virgin olive oil (the good stuff!)
¼ cup sun-dried tomatoes (in oil), finely chopped
1 clove garlic, minced or grated
1 tsp balsamic vinegar
½ tsp dried oregano
¼ tsp crushed red pepper flakes (optional)
1 tbsp chopped fresh basil or parsley (optional but amazing)
Pinch of salt + cracked black pepper to taste
Instructions
Step 1: Mix the Magic
In a small bowl, stir together the olive oil, sun-dried tomatoes, garlic, balsamic, oregano, and chili flakes.
Step 2: Season It Up
Add salt and cracked black pepper to taste. Stir again and let it sit for 5–10 minutes to let the flavors mingle.
Step 3: Garnish and Serve
Top with fresh herbs if using. Serve with warm, crusty bread and a glass of wine (optional, but highly recommended).
Notes
No sun-dried tomatoes? Use roasted red peppers instead
Add a splash of lemon juice for brightness
Stir in a spoonful of pesto for an herby twist
- Prep Time: 5 minutes
Nutrition
- Calories: ~150 kcal
- Fat: ~14g