If you’re anything like me, sometimes you need an absolute showstopper appetizer but you only have about fifteen minutes of brain space left for cooking. Well, friends, say hello to the magic of this Sun Dried Tomato Olive Oil Bread Dip! Seriously, this is my go-to secret weapon when company drops by unexpectedly or when I need something easy for a neighborhood potluck.
It’s ridiculously simple—no oven required, just a quick chop and a stir. The flavor payoff from really good olive oil, tangy sun-dried tomatoes, and aromatic herbs is HUGE. Over the years, I’ve brought this exact Mediterranean staple to countless gatherings, and people always ask if I spent hours preparing it. Nope! It’s just about combining the right stuff at the right time. Trust me, once you try this combo, you’ll ditch those sad, watery store-bought dips forever!
Why You Will Love This Sun Dried Tomato Olive Oil Bread Dip
Honestly, why wouldn’t you love this? It’s practically effortless but tastes like you spent all afternoon simmering things on the stove. It’s just pure quality ingredients doing the heavy lifting for you!
- It’s insanely fast—ready in less than 15 minutes of actual work.
- The flavor is bright, savory, and totally transportive, taking you straight to the Mediterranean coast.
- You can use leftover dip for salad dressings later! Total win.
Quick Preparation for Sun Dried Tomato Olive Oil Bread Dip
Listen, the official prep time is only about 10 minutes! You just need to chop up those tomatoes and garlic, toss everything in a jar, and stir. If you’re timing me, I bet I can get this done faster than you can find the bread platter. It’s the ultimate no-cook appetizer, which means I can actually relax when guests arrive instead of hiding in the kitchen!
Intense Mediterranean Flavor in Your Sun Dried Tomato Olive Oil Bread Dip
This dip is proof that simple does not mean boring. We are banking heavily on those oil-packed sun-dried tomatoes—they give you so much concentrated flavor and that gorgeous oily base. Then we layer on the oregano and basil. When they steep in that good olive oil, wow, the aroma is just incredible. It’s deep, savory, and perfectly balanced by just a tiny little kick from the red pepper flakes.
Essential Ingredients for the Best Sun Dried Tomato Olive Oil Bread Dip
Okay, since this dip is basically just oil and tomatoes hanging out together, the quality of what you buy really matters here. You can’t hide behind cooked flavors or thickeners, so choose your components wisely! I won’t lie, spring for the nicest olive oil you can manage. Since it makes up the bulk of the dip, that richness really shines through.
Here is what you absolutely need for this flavor bomb. I always measure these out straight into the bowl I plan to serve it from—less cleanup!
- You need 1/2 cup of sun dried tomatoes that have been packed in oil. Make sure you drain off the excess packing oil, but don’t rinse the tomatoes! Then give them a good chop.
- The star: 1 cup of good quality extra virgin olive oil. Seriously, treat yourself here!
- Two cloves of fresh garlic, minced up super fine. You want it almost paste-like.
- 1 teaspoon of dried oregano; this brings that earthy Italian vibe.
- About 1/2 teaspoon of dried basil.
- A little zing from 1/4 teaspoon of red pepper flakes.
- Just a tiny pinch of salt and black pepper to taste.
Ingredient Notes and Substitutions for Sun Dried Tomato Olive Oil Bread Dip
A couple of crucial tips on the ingredients—these are based on years of trial and error, so please listen to your seasoned dip maker!
First, about those tomatoes: You *must* use the ones packed in oil, not the dry ones in bags. The oil ones are already soft and flavorful. If you only have the dry kind, don’t panic! Soak them in hot water or—even better—a little warm olive oil for about 20 minutes until they plump up, then drain and chop. They won’t be quite as intense, but it works in a pinch.
If your kitchen is overflowing with fresh herbs, you can absolutely swap them in! Dried herbs are concentrated, so generally, you need about three times the amount of fresh herb for the dried measurement. So, if you have fresh oregano and basil, use about 3 teaspoons of each instead of the dried amounts listed. Just chop them finely so they blend nicely into the mix.
Step-by-Step Instructions for Making Sun Dried Tomato Olive Oil Bread Dip
This is where the blending happens, and honestly, you guys, this is so simple it feels like cheating. We aren’t cooking anything, we are just layering sunshine and flavor into this beautiful little bowl. I always grab my prettiest serving dish first, because even a simple dip deserves a nice presentation when company is coming over!
- Grab a small bowl—or better yet, the bowl you plan to serve this from! Toss in your chopped sun-dried tomatoes and the two cloves of garlic that you’ve minced up until they practically disappear.
- Now, gently pour that gorgeous, golden olive oil right over the top. You want enough oil to marry all those tomato bits together, almost suspending them in the oil.
- Time for the dry stuff! Sprinkle in the dried oregano, the basil, the red pepper flakes for just a tiny bit of heat, and a light pinch of salt and pepper. Be careful not to over-salt; those tomatoes can already have some brine on them!
- Take a fork or a small whisk and mix everything together really well. Make sure you don’t leave any of those dry herbs clinging to the bottom of the bowl.
This next part is the most important step for developing real flavor, so don’t skip it! You need to let this dip chill out and think about life for a bit. If you want my advice on making yourself a better kitchen companion—and maybe improve your general baking skills too—you should definitely check out these baking tips to make you a better baker while you wait.
Allowing Flavors to Combine in the Sun Dried Tomato Olive Oil Bread Dip
Seriously, this resting time is non-negotiable if you want the best Sun Dried Tomato Olive Oil Bread Dip experience. You need to let the dip chill at room temperature for at least 30 minutes before you serve it. Why? Because the dried herbs need time to soften up and rehydrate in that olive oil bath. Plus, that pungent raw garlic mellows out just a hair and infuses its wonderful savory note throughout the oil.
Think of it like making an infused oil; you have to give the ingredients time to talk to each other! After 30 minutes, give it one last quick stir, grab your best artisanal loaf, and get ready for compliments.
Tips for Perfect Sun Dried Tomato Olive Oil Bread Dip
I’ve made this countless times, usually when I’m half-distracted watching a cooking show or helping the kids with homework, but I still manage to nail that perfect briney, herbaceous flavor every time. Here are the little secrets I’ve picked up along the way:
- The Oil Matters More Than Anything: I hinted at this already, but I’m shouting it now: use the good stuff! Since this is a dip and not cooked, the flavor of your olive oil is going to dominate. If your oil tastes bitter or harsh on its own, your dip will taste that way too. Go for a fruity, extra virgin olive oil that smells fresh.
- Don’t Fear the Garlic Mince: We want that wonderful garlic essence distributed evenly, not huge, overpowering chunks that might burn someone’s palate later. Mince it incredibly fine, or even run it through a microplane if you have one. Small pieces dissolve their flavor better throughout the oil during that mandatory resting time.
- Pimp Your Dip with Cheese: If you are serving this for a really special evening, go ahead and add the Parmesan! Just take a tablespoon of finely grated Parmesan cheese—the real stuff, please, not the powdered tub junk—and stir it in during the final mix. It adds a salty, nutty depth that just elevates the whole Mediterranean experience. Be warned, though, adding cheese means it won’t keep quite as long in the fridge!
- Oil Temperature Check: Did you just chop your tomatoes? They might still be room temperature or even slightly warm from being near the stove. Pouring cold oil over warm tomatoes can shock the mixture a bit. I usually let my oil sit on the counter for about 10 minutes if I’m rushing, just so it’s not fridge-cold when I combine everything for the soak.
Serving Suggestions for Your Sun Dried Tomato Olive Oil Bread Dip
This is the fun part! Once that 30 minutes passes and the dip smells like the most authentic little Italian deli display, it’s time to pull out the good stuff for scooping. You can’t just throw any old piece of toast near this incredible Sun Dried Tomato Olive Oil Bread Dip; it deserves proper accompaniments!
First things first: bread. You absolutely must have something crusty. I adore using a fresh, rustic loaf of sourdough. You want that uneven, airy interior to soak up all that glorious herb-infused oil without immediately turning to mush. Slice it thick, maybe toast it lightly if you want an extra crunch factor, but authentic crusty bread is the way to go.
If you want something softer but still sturdy, some good quality focaccia works miracles. The dimples in focaccia are perfect little reservoirs for capturing those chopped tomatoes and garlic pieces. In fact, if you’re looking to make a bread that features some of these same great Italian herb flavors, you should absolutely peek at this wonderful recipe for slow cooker basil pesto bread—it’s heavenly!
But don’t stop at bread! This dip is so vibrant and flavorful that it plays really well with fresh veggies, especially if you’re trying to keep things lighter or if you have gluten-free guests. Here are my favorite non-bread dipping partners:
- Crisp bell pepper strips—yellow and red taste the sweetest against the tang.
- Cucumber slices—they offer such a cool, refreshing contrast to the rich oil.
- Little firm cherry tomatoes, halved, just to double down on the tomato goodness!
- Steamed and cooled asparagus spears, which taste fantastic dipped in oil mixtures.
Basically, anything that needs a little flavorful boost of savory fat will work beautifully here. Just make sure you put out plenty of napkins, because everyone is going to be double-dipping, I just know it!
Storage and Make-Ahead Options for Sun Dried Tomato Olive Oil Bread Dip
Now, this is one of my favorite things about making a batch of this Sun Dried Tomato Olive Oil Bread Dip: it actually tastes better the next day! I know, I know, most dips are best fresh, but because this is essentially an infused oil situation, the flavors keep marrying each other overnight. Score!
If you’re planning ahead for a party—which I highly recommend—you can mix this up entirely the day before. Just put it all together, give it a good stir, cover it tightly, and tuck it into the fridge. It keeps beautifully for up to four or five days if you store it correctly.
Here is the huge caveat, though, because oil gets moody when it’s cold: You absolutely must let it come back to temperature before serving. If you try to dip crusty bread into cold, thick oil, you are just not going to get the full luxurious experience. Plus, the flavors mute significantly when they are chilled down.
So, set a little reminder for yourself! About 45 minutes to an hour before you plan to serve, take the container out of the refrigerator. Give it a good stir—you might see the oil solidify a bit, especially if your kitchen is cool, but don’t worry, it will loosen right up. Once it’s back to room temperature, those herbs will perk right up, the oil will be silky smooth again, and your dip will be absolutely perfect for your guests!
If you’re worried about the texture or need a little boost before serving, sometimes I even whisk in an extra tiny splash of fresh olive oil right when I take it out of the fridge just to wake up the sheen. It always does the trick!
Variations on the Classic Sun Dried Tomato Olive Oil Bread Dip
You know me—I rarely follow a recipe exactly, even when it’s perfect! This Sun Dried Tomato Olive Oil Bread Dip is a spectacular base, but it’s begging for you to make it your own. Since this is really just a flavorful oil mixture, it’s incredibly easy to customize based on what you have lying around or what flavor profile you prefer that day.
Don’t be shy! Adding just one extra element can completely change the vibe of your appetizer. Here are a few simple additions that I cycle through when I’m making this dip for my family:
- The Fresh Factor: If you didn’t use fresh herbs in the initial mix, this is a great place to add a big handful of freshly chopped basil right before serving. Fresh basil has such a brighter, almost peppery clean flavor that contrasts beautifully with the concentrated sweetness of the sun-dried tomatoes. You can do this even if you used dried herbs initially!
- That Tangy Kick: If you find your dip tastes just a *little* too rich or heavy from all that gorgeous olive oil—which, side note, is hard to do—a small splash of acidity fixes everything right up. Try adding about a teaspoon of good quality red wine vinegar right before you serve it. It cuts through the fat and brightens up the whole dip instantly.
- The Balsamic Drizzle: This is my presentation secret weapon! Once the dip is sitting in the bowl looking all inviting, take a small squeeze bottle of thick, aged balsamic glaze (not regular vinegar!) and drizzle a thin spiral over the top. The dark, sweet-tart syrup looks stunning against the red tomatoes and green herbs, and tastes even better when you stir it in just before dipping.
- A Little Heat Boost: I usually rely on those tiny red pepper flakes, but if you’re serving people who love a serious kick, you can whisk in a very tiny dash of your favorite hot sauce—something vinegary works best, like Cholula or Frank’s—into the mix during step three. Just taste as you go, because a little goes a *long* way here.
See? It’s all about having fun with those foundational flavors. You start with the simple magic of tomatoes and oil, and then you just build your own personalized taste adventure on top of it!
Frequently Asked Questions About Sun Dried Tomato Olive Oil Bread Dip
I always get a ton of questions about the simple things when it comes to this dip, which is funny because it’s so easy! People just want to make sure they get that perfect texture for sharing with their crusty bread. Here are the things I hear most often about serving up this amazing Sun Dried Tomato Olive Oil Bread Dip.
Can I use sun-dried tomatoes that are not packed in oil for this Sun Dried Tomato Olive Oil Bread Dip?
That’s a great question! Look, I really push the oil-packed ones because they come pre-moisturized and they’ve already soaked up that wonderful tomato flavor into the oil they’re sitting in. That oil is flavor gold we use in the dip! However, if you only have those dry, chewy sun-dried tomatoes in a bag, don’t throw them out!
You have to bring them back to life first. I suggest covering them completely with hot water—or even better, warm olive oil if you have extra—and letting them soak for at least 20 or 30 minutes until they feel soft and pliable again. Drain them really well before chopping and adding them to your garlic and herbs. They won’t be quite as intensely flavored as the oil-packed ones, but they absolutely work!
How long does this Sun Dried Tomato Olive Oil Bread Dip last?
This is where the dip shines as a make-ahead appetizer! Because we aren’t using dairy products like cream cheese or sour cream (unless you add that optional Parmesan, which changes things slightly), this herb dip lasts really well. Stored tightly covered in the refrigerator, you can easily get 4 to 5 days out of it.
But remember what I said about serving temperature? That’s key here! Even though it lasts in the fridge, you absolutely must pull it out at least 45 minutes before you plan to dig in. Cold oil is thick and the flavor gets locked up. Once it’s back to room temperature, it’s silky, spreadable, and tastes fresh again. If you are suddenly finding yourself needing alternative ingredients for other recipes, I wrote a whole piece on making buttermilk substitutions that might help you out in a pinch!
Nutritional Estimate for Sun Dried Tomato Olive Oil Bread Dip
Okay, let’s talk numbers, even though when I’m dipping into this stuff, the numbers usually aren’t the first thing on my mind! Since this entire Sun Dried Tomato Olive Oil Bread Dip is mostly made up of healthy fats from that amazing olive oil, the calorie count per serving looks a bit higher than, say, a yogurt dip. But honestly, we’re using a high-quality fat here, which is why the flavor payoff is so incredible!
This estimate is based on dividing the entire batch into about 12 standard two-tablespoon servings. Remember, this is just an estimate, because if you use a super flavorful Spanish olive oil versus a lighter Italian one, things might shift slightly. But for general purposes, this gives you a good idea of what you’re looking at:
- Serving Size: About 2 tablespoons
- Calories: Roughly 180 per serving
- Total Fat: About 19 grams (A lot of this is the good unsaturated fat!)
- Saturated Fat: Only about 2.5 grams or so
- Carbohydrates: Super low, around 1 gram
- Protein: Minimal, about 0.5 grams
- Sugar: Less than a gram!
Because this appetizer is mostly fat and very little carbohydrate or sugar, it’s fantastic when you’re serving it alongside some low-carb veggies instead of just bread. Just grab what you need, cover the rest tightly, and pop it in the fridge. It’s a hearty little dip, so a small scoop goes a long way in satisfying those savory cravings!
Print
Sun Dried Tomato Olive Oil Bread Dip
- Total Time: 40 min
- Yield: About 1 1/2 cups 1x
- Diet: Vegetarian
Description
A simple dip combining sun-dried tomatoes, olive oil, and herbs for serving with bread.
Ingredients
- 1/2 cup sun dried tomatoes packed in oil, drained and chopped
- 1 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Pinch of salt
- Pinch of black pepper
Instructions
- Place the chopped sun dried tomatoes and minced garlic in a small bowl.
- Pour the olive oil over the tomatoes and garlic.
- Stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper.
- Mix all ingredients together well.
- Let the dip sit at room temperature for at least 30 minutes before serving to allow flavors to combine.
Notes
- Serve with crusty bread for dipping.
- You can add a tablespoon of grated Parmesan cheese for extra flavor.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0.5
- Sodium: 80
- Fat: 19
- Saturated Fat: 2.5
- Unsaturated Fat: 16.5
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0.3
- Protein: 0.5
- Cholesterol: 0
Keywords: sun dried tomato, olive oil, bread dip, appetizer, herb dip, Mediterranean