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

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Introduction

This Mediterranean Sun-Dried Tomato Garlic Olive Oil Dip is a flavorful and aromatic treat perfect for any gathering. Combining sun-dried tomatoes, garlic, herbs, and parmesan cheese, it delivers a rich and savory experience that’s ideal for dipping crusty bread.

A close-up image of a white speckled bowl filled with a mixture of oil and finely chopped herbs and spices. The mixture shows layers of dark green herbs, deep red crushed chili flakes, and golden oil with a shiny, oily surface. A silver spoon lifts a spoonful of the mixture, capturing the blend of colors and textures, with visible small seeds and bits of chili. The bowl sits on a white marbled surface, adding a clean and bright backdrop to the rich colors in the dish. 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 jar of sun-dried tomatoes into a small pot; you should have about 1/2 cup of oil. Roughly chop 1/3 cup of the sun-dried tomatoes from the jar and add them to the oil, infusing it with extra tomato flavor.
Step 2: Add the grated garlic, finely diced shallot, dried oregano, dried thyme, paprika, and red chili flakes to the pot with the oil and chopped sun-dried tomatoes. Place 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. Top generously with fresh basil leaves for a bright, herbaceous finish. Serve immediately with your favorite bread.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.
Adjust the red chili flakes to control the heat level according to your preference.
Try adding a squeeze of fresh lemon juice before serving for a touch of brightness.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to restore the infused oil warmth before serving. Stir well and add fresh basil after warming.

How to Serve

A close-up of a white bowl showing two main layers: the first layer is a smooth, shiny, golden yellow oil base, and the second layer on top consists of small, dark red dried chili pieces mixed with green herb flakes, scattered evenly with some chili seeds visible. The bowl edge has small green herb specks, and the bowl sits on a white marbled surface with subtle gray veins. The lighting makes the oil glisten, giving a fresh, glossy texture to the chili and oil mixture photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

It’s best to use sun-dried tomatoes packed in oil for this recipe because the oil is an essential part of the dip’s flavor and texture. Dry sun-dried tomatoes would require adding extra oil and may change the consistency.

What can I use to dip if I don’t have bread?

This dip also pairs well with fresh vegetable sticks like bell peppers, cucumbers, or carrots. It’s equally delicious with crackers or even drizzled over grilled chicken or roasted vegetables.