Mediterranean Sun Dried Tomato Garlic Olive Oil Dip

Mediterranean Sun Dried Tomato Garlic Olive Oil Dip brings rich concentrated tomato flavor with aromatic garlic in silky olive oil base that transforms simple bread into extraordinary experience. This impressive appetizer comes together in just 15 minutes using pantry staples you probably already have, creating restaurant-quality dip perfect for entertaining guests or elevating weeknight dinners.

The combination of sweet sun-dried tomatoes, pungent garlic, fragrant herbs, and quality olive oil creates depth of flavor that tastes like hours of work but requires minimal effort. Perfect for party hosts needing wow-factor appetizers, Mediterranean food lovers craving authentic flavors, and anyone who appreciates how simple ingredients can create something truly special.

Why You’ll Love This Recipe

• Ready in just 15-20 minutes from start to finish
• Uses simple pantry staples you already have
• Looks and tastes incredibly impressive
• Perfect for entertaining or casual snacking
• Versatile – use as dip, spread, or pasta sauce

Equipment Needed

• Small pot or saucepan
• Serving bowl
• Knife and cutting board
• Grater for garlic

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Ingredients You’ll Need

• 1 jar (8 oz) oil-packed sun-dried tomatoes
• 1-2 garlic cloves, grated
• 1 small shallot, finely diced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika (or sweet paprika)
• 1-2 tsp red chili flakes
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish
• Salt and pepper to taste

Ingredient Notes

Oil-packed sun-dried tomatoes are essential here – the flavorful oil they’re packed in becomes the base of your dip, carrying all those concentrated tomato notes throughout.

Don’t drain and discard this precious oil! Dry-packed sun-dried tomatoes won’t work the same way and will need rehydrating in olive oil before using.

Good quality extra virgin olive oil makes huge difference in simple recipes like this where each ingredient shines. The oil carries flavors of garlic, herbs, and tomatoes, coating crusty bread with Mediterranean goodness in every bite.

Smoked paprika adds depth and subtle smokiness that elevates this dip from good to extraordinary, though sweet paprika works fine if that’s what you have.

Fresh basil garnish provides bright, herbaceous finish that balances rich oil – dried basil just can’t compare here.

Step-by-Step Instructions

Reserve Tomato Oil

Drain oil from jar of sun-dried tomatoes into small pot, reserving about 1/2 cup of this flavorful oil. This oil is liquid gold – packed with concentrated tomato flavor that forms rich base of your dip.

Chop Tomatoes

Roughly chop about 1/3 cup of sun-dried tomatoes from jar and add them to pot with reserved oil. These tomato pieces will infuse oil with even more flavor while providing texture in finished dip.

Add Aromatics

Add grated garlic, finely diced shallot, dried oregano, dried thyme, smoked paprika, and red chili flakes to pot with oil and tomatoes. These aromatics create complex flavor profile that makes this dip special.

Simmer Gently

Set pot over low heat and let mixture simmer gently for about 5 minutes, just until oil warms through and aromatics release their flavors. Don’t rush this step – low and slow prevents burning garlic while allowing flavors to bloom.

Prepare Serving Bowl

While oil mixture simmers, place grated Parmesan cheese in serving bowl. The hot oil will melt cheese slightly, creating creamy element that binds dip together beautifully.

Combine and Garnish

Carefully pour hot flavored oil mixture over Parmesan in serving bowl, watching cheese melt and mingle with aromatic oil. Top generously with fresh basil leaves for bright herbaceous finish that makes dip absolutely irresistible.

Serve

Serve immediately while still warm with crusty bread, toasted baguette slices, pita chips, or fresh vegetables for dipping. The warm oil soaks into bread creating flavor explosion with every bite.

Pro Tips & Cooking Hacks

• Save that tomato oil – it’s packed with flavor!
• Keep heat low when simmering to prevent burning garlic
• Use fresh basil for best flavor – dried won’t compare
• Add squeeze of lemon juice before serving to brighten flavors
• Make dressing day ahead – flavors deepen overnight

Tips & Variations

Store leftover dip covered in refrigerator for up to week. The olive oil may solidify when cold, but simply let dip sit at room temperature for 15-20 minutes before serving and it will return to perfect consistency. Give it good stir before serving to redistribute settled ingredients.

Use this versatile dip as sandwich spread for Mediterranean-inspired paninis or wraps. Toss with hot pasta and add fresh mozzarella for quick weeknight dinner. Spread on pizza dough before adding toppings for flavor-packed base. Try adding artichoke hearts, roasted red peppers, or olives for additional Mediterranean flair.

Serving Suggestions

Serve this dip as centerpiece of Mediterranean appetizer spread alongside hummus, tzatziki, olives, and feta cheese. Warm crusty bread is classic pairing, but try pita chips, crackers, or fresh vegetables like cherry tomatoes, cucumber slices, and bell pepper strips for lighter option.

Common Mistakes

• Draining and discarding flavorful tomato oil
• Simmering over high heat burns garlic and aromatics
• Using dried basil instead of fresh lacks vibrancy
• Not letting dip come to room temperature before serving
• Skipping taste test before serving – always adjust seasoning

What to Serve With Mediterranean Sun-Dried Tomato Dip

This dip shines alongside warm crusty bread, toasted baguette slices, or garlic breadsticks. Fresh vegetables like cherry tomatoes, cucumber, bell peppers, and carrots provide crunchy, refreshing contrast. For complete Mediterranean spread, add olives, cheese, cured meats, and wine.

Frequently Asked Questions

Can I use dry-packed sun-dried tomatoes?

Oil-packed work best, but you can rehydrate dry-packed tomatoes in warm olive oil for 30 minutes before using.

How long does this dip last?

Store covered in refrigerator for up to week. Oil may solidify when cold – let sit at room temperature before serving.

Can I make this ahead?

Yes! Make 1-2 days ahead for deepest flavor development. Flavors actually improve as they sit and meld together.

What if I don’t have shallots?

Use 1/4 cup finely chopped yellow onion or 2-3 green onions (white parts only) as substitute.

Can I use this as pasta sauce?

Absolutely! Toss with hot pasta and add fresh mozzarella for quick, flavorful dinner everyone will love.

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