Sun-Dried Tomato Olive Dip (Print Version)
# Ingredients:
→ Dip Base
01 -
¾ cup extra virgin olive oil
02 -
1 shallot, finely chopped
03 -
6 cloves garlic, grated
04 -
1 teaspoon red chili flakes
→ Mix-Ins
05 -
½ cup grated parmesan
06 -
¼ cup chopped sun-dried tomatoes
07 -
¼ cup chopped castelvetrano olives
08 -
¼ cup chopped parsley
09 -
2 tablespoons chopped basil
10 -
2 tablespoons balsamic vinegar
11 -
1 teaspoon Maldon salt
→ For Serving
12 -
Crusty bread
# Instructions:
01 -
Combine olive oil, finely chopped shallot, garlic, and red chili flakes in a medium saucepan. Heat over medium-low heat until garlic is lightly browned, about 4-5 minutes. Remove from heat and let cool slightly.
02 -
Transfer infused oil to a medium bowl and add remaining ingredients: parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined.
03 -
Serve immediately with crusty bread for dipping.
# Notes:
01 -
This Mediterranean-inspired dip can be made ahead and stored in the refrigerator for up to 3 days. Allow to come to room temperature before serving for the best flavor.