Sun-Dried Tomato and Olive Oil Bread Dip Recipe

Ingredients

• 3/4 cup extra virgin olive oil
• 1 shallot, finely chopped
• 6 cloves garlic, grated
• 1 teaspoon red chili flakes
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped Castelvetrano olives
• 1/4 cup chopped parsley
• 2 tablespoons chopped basil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Maldon salt
• Bread for serving (such as crusty baguette or ciabatta)

Instructions

1. 1

   Prepare the aromatics: Finely chop the shallot and grate the garlic cloves to ensure they will infuse the olive oil with maximum flavor.

2. 2

   Combine ingredients: In a medium bowl, mix together the extra virgin olive oil, finely chopped shallot, grated garlic, red chili flakes, grated Parmesan, chopped sun-dried tomatoes, Castelvetrano olives, parsley, and basil until well combined.

3. 3

   Add acidity and seasoning: Stir in the balsamic vinegar and Maldon salt to balance the flavors with tanginess and seasoning. Adjust salt and chili flakes to your taste preference.

4. 4

   Let flavors meld: Allow the dip to rest at room temperature for 15-20 minutes to let the flavors infuse fully.

5. 5

   Serve: Transfer the dip to a serving bowl and accompany it with sliced crusty bread for dipping. Enjoy as an appetizer or snack.