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Tomato Garlic Olive Oil Dip

A restaurant-quality Italian dipping oil loaded with minced garlic, sun-dried tomatoes, and savory herbs. The perfect appetizer for crusty bread.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 people
Course: Appetizer, Snack
Cuisine: Italian-American, Mediterranean
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup extra virgin olive oil high quality
  • 4 cloves garlic minced finely
  • 2 tbsp sun-dried tomatoes oil-packed, finely chopped
Herbs & Spices
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp dried rosemary crushed
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper freshly cracked
Optional Garnish
  • 1 tbsp parmesan cheese grated
  • 1 tbsp fresh parsley chopped

Equipment

  • Small mixing bowl
  • Garlic Press or Knife
  • Shallow Serving Dish

Method
 

  1. Peel and finely mince the garlic cloves. Finely chop the sun-dried tomatoes.
  2. In a small bowl, mix together the dried oregano, basil, rosemary, red pepper flakes, salt, and black pepper.
  3. Add the minced garlic and chopped sun-dried tomatoes to the dry spice blend and mix well.
  4. Transfer the mixture to a shallow serving dish.
  5. Pour the extra virgin olive oil over the herb mixture and gently swirl with a spoon to combine.
  6. Let the dip sit at room temperature for at least 30 minutes to allow the flavors to infuse.
  7. Serve with warm crusty bread, garnished with fresh parsley and parmesan if desired.

Notes

Store leftovers in the refrigerator for up to 4 days. The oil will solidify; bring to room temperature before serving again.