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This easy Sun-Dried Tomato Garlic Olive Oil Dip is going to become your new go-to app for spring and summer. Sun-dried tomatoes packed in oil are mixed with fresh garlic and herbs, then warmed and served with grated parmesan and fresh basil. This comes together in just minutes and is so delicious. Serve this up dip-style with buttered salty ciabatta bread. It’s perfect for Easter, Mother’s Day, and all the upcoming spring/summer holidays!
Yep, it’s an appetizer for you all today! I know, I know, I rarely share appetizers. But when I do, I always love them. And today I am so excited to bring you a completely new recipe. This is one of those recipes that is so simple I can’t believe I haven’t made anything like it before.
Essentially, this is just fancy olive oil warmed for dipping, but it’s becoming one of my favorite dips to have out when entertaining.
This dip came about in the simplest, most natural way. I was about to make basic olive oil for dipping bread, but I spotted a few jars of sun-dried tomatoes on my pantry shelves and remembered how flavorful the oil in those jars are.
I figured I could drain away that oil and use it for my dip. Then I thought, while I’m at it, I might as well mix in a few of the sun-dried tomatoes, too! And that’s what I did. Wow, this dip came together so easily, and the outcome was delish.
This is yet another reason to keep jarred, oil-packed sun-dried tomatoes on hand. They make the most delicious dip!
Here Are Details
Step 1: drain the oil from the sun-dried tomatoes
I always buy the Whole Foods 365 brand oil-packed sun-dried tomatoes (this is not sponsored, just what I like). The oil is seasoned with herbs, and I love to add it to my recipes whenever I have an open jar!
For this dip, drain all of the oil into a small pot. You should have about 1/2 cup of extra virgin olive oil. If necessary, add additional olive oil to make 1/2 cup.
Give a handful of the sun-dried tomatoes a chop, then stir them into the oil.
Step 2: warm the oil
Now, you can add some fresh garlic and shallots to the oil, along with dried oregano, thyme, paprika, and chili flakes.
Place the pot over low heat to warm it. Warming the oil will infuse it with even more yummy flavor.
Step 3: fresh grated parmesan
Alright, now the parmesan. Grate a wedge into a shallow bowl, then pour the hot oil over the parmesan.
It’s going to smell really good.
Then, top with fresh basil and serve while the oil is warm.
Step 4: for serving…
To make buttery salted ciabatta cubes, cube a loaf of ciabatta bread and toss it with slices of cold butter. Place the bread and butter in a baking dish. Cover, so the bread stays soft, then bake for a few minutes until the butter melts over the bread cubes.
Add flaky sea salt and serve the warm buttered bread with the olive oil dip.
It will be HEAVENLY.
I recommend making this for all your gatherings. Whether it’s a small get-together with friends, Easter dinner, or even Thanksgiving and/or Christmas.
It’s the most special dip that works year-round and for all occasions. This is a new staple.
Looking for other dip recipes? Here are a few ideas:
Mexican Street Style Jalapeño Dip
Hot Chicken Enchilada Bean Dip
Easy White Chicken Chili Corn Dip
Pull Apart Roasted Garlic Pizza Dip Sliders
Lastly, if you make this Sun-Dried Tomato Garlic Olive Oil Dip, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sun-Dried Tomato Garlic Olive Oil Dip
Servings: 6
Calories Per Serving: 42 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 jar (8 ounce) oil-packed sun-dried tomatoes
- 1-2 cloves garlic, grated
- 1 small shallot, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked or regular paprika
- 1-2 teaspoons chili flakes
- 1/2 cup grated parmesan
- fresh basil, for serving
Instructions
- 1. Drain the oil from the sun-dried tomato jar into a pot, you should have 1/2 cup oil. Chop 1/3 cup sun-dried tomatoes and mix into the oil.2. To the oil add the garlic, shallot, oregano, thyme, paprika and chili flakes. Set the pot over low heat and simmer until warm, 5 minutes. 3. Add the parmesan to a bowl and pour the hot oil over the cheese. Top with basil. Enjoy with bread (see my notes) for dipping.
Notes
Warm Salted, Buttered Ciabatta: Slice one loaf of ciabatta into big cubes. Add them to a baking dish with 8 tablespoons of cold butter. Cover and bake at 400 for 10 minutes until the bread is warm and buttery. Season with sea salt.
This was the first time I’ve tried one of your recipes and it won’t be the last. This dip is absolutely fantastic. Served it with ciabatta next time I think I’ll serve it with focaccia. I’ll definitely be making this again and again. I think this dip could also be used as sauce for pasta or even chicken. Such flavour, wow!
Hey Barlee,
Happy Friday! Thanks a bunch for making this recipe, love to hear that it turned out well for you! Xx
Made this last night for a family dinner! It was delicious. I got a ton of compliments. Served it with a loaf of crusty bread! Definitely a keeper! I made it according to the recipe.
Hey Beth,
Happy Sunday! Love to hear that this recipe was a hit, thanks so much for making it and your comment! xT
This was soo good and also loved by my 3 kids! I used Trader Joe’s sofrito seasoning instead of the chili flakes. I forgot the basil but it was still perfect! It was gone quickly!😂
Hey Rhonda,
Fantastic! So glad to hear that this dish turned out nicely for you, I appreciate you making it! xT
We took this to a neighbors for dinner last night. IT WAS A HIT!!! I made one change and only used 3/4t of the crushed red pepper. Everyone wanted the recipe. So simple and delicious!
Hey Cris,
Happy Sunday! I’m so glad to hear that this recipe was a winner, thanks for trying it out! xT
Made this tonight for company, it was a big hit, everyone loved it. Will definitely make again.
Hey Laurianne,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! Xx
I made this and LOVED IT !! Omg thank you so much for always sharing your recipes outside your books as well. I own all 3 and still love them, use them, and abuse them. Thank you ! Appreciate you.
Aww, thank you so much for your kind message Ellieanah! I appreciate you making so many recipes:) Love that this one was such a hit! xT
Hi! Do you know if this will work if made a day or so in advance and then warmed?
Yeah we would love to know this too
Hi Isabel,
Sure, that should be okay for you to do! I hope you love this recipe! xT
The calorie count does not include the bread or butter. This actually comes out to about 450 calories per serving. Just sharing as I know it is helpful for some!
Thanks so much for sharing, Julie!
could I substitute the bread ie sourdough bread
Hey Nicole,
Totally, that will work well for you! I hope you love this recipe! xT
Outstanding. Loved the texture with the bread. Thanks 😊
Hey Phil,
Fantastic! I appreciate you making this recipe and your comment, so glad to hear that it was enjoyed! Xx
This is a bowl of olive oil and bread soaked in butter, there is absolutely *zero* chance this is 42 calories for even a small spoonful without the bread
Lol you’re so right… 1/2 cup oil is 8 tablespoons, and a tablespoon of oil is 120 calories. It says 6 servings, which is over a tablespoon per serving, so the nutritional information is off by a factor of 4. I don’t love having nutrition info on recipes, but some people do, so if you’re going to have it it should be accurate.