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Sun-Dried Tomato and Herb Infused Olive Oil Bread Dip

Close-up of sun-dried tomato olive oil bread dip with herbs, served with slices of crusty bread.
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This recipe creates a flavorful, no-cook dip using sun-dried tomatoes blended into quality olive oil, perfect for serving with artisan bread as a quick appetizer.

Ingredients

Scale
  • 1 cup extra virgin olive oil
  • 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the drained sun-dried tomatoes, minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper into a food processor.
  2. Pulse the mixture several times until the tomatoes are finely chopped but still have some texture. Do not over-process into a paste.
  3. Transfer the chopped mixture to a shallow serving bowl.
  4. Pour the 1 cup of extra virgin olive oil over the tomato and herb mixture.
  5. Stir everything together well to combine the flavors.
  6. Let the dip sit at room temperature for at least 30 minutes before serving to allow the flavors to infuse the oil. This is the best bread dip recipe for quick flavor development.
  7. Serve with slices of warm artisan bread or focaccia for dipping.

Notes

  • For a richer flavor, use oil from the sun-dried tomato jar instead of fresh olive oil for the first 1/4 cup of the required oil.
  • You can prepare this Tuscan style bread dip up to 4 hours ahead of time; the flavor improves as it sits.
  • If you prefer a smoother texture, use an immersion blender directly in the serving bowl to briefly blend the oil and solids.
  • This savory oil blend for dipping pairs well with a small side of grated Parmesan cheese.

Nutrition

Find it online: https://cookingbycarla.com/sun-dried-tomato-olive-oil-bread-dip/