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Sun-dried tomato olive oil bread dip served with fresh bread for dipping

Sun-Dried Tomato Olive Oil Bread Dip

A flavorful and easy-to-make bread dip featuring sun-dried tomatoes, olives, herbs, and olive oil, perfect for appetizers or entertaining.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup Sun-dried tomatoes oil-packed, chopped
  • 1/4 cup Kalamata olives pitted and chopped
  • 2 tbsp Fresh basil chopped
  • 1 tbsp Fresh parsley chopped
  • 2 cloves Garlic minced
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Dried oregano
  • 1/2 cup Extra virgin olive oil
  • 1 tbsp Balsamic vinegar optional
  • Salt to taste
  • Black pepper to taste, freshly ground

Equipment

  • Mixing bowl
  • Spoon
  • Cutting board
  • Knife

Method
 

Preparation
  1. Combine chopped sun-dried tomatoes, olives, basil, parsley, minced garlic, red pepper flakes, and oregano in a medium bowl.
  2. Pour in the extra virgin olive oil and balsamic vinegar (if using). Stir well to combine all ingredients.
  3. Season the dip with salt and freshly ground black pepper to taste.
  4. Allow the dip to sit for at least 10-15 minutes at room temperature for the flavors to meld before serving with your favorite crusty bread.

Notes

For best flavor, let the dip sit for at least 30 minutes before serving. Adjust seasoning to taste.