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Sun-Dried Tomato Olive Oil Bread Dip

A simple and flavorful dip made with sun-dried tomatoes and olive oil, perfect for bread or appetizers.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 cup sun-dried tomatoes, chopped
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions

  1. In a bowl, combine the chopped sun-dried tomatoes, minced garlic, dried oregano, and red pepper flakes.
  2. Slowly pour in the olive oil while stirring to ensure even distribution.
  3. Season with salt and pepper to taste.
  4. Let the mixture sit for at least 30 minutes to allow flavors to meld.
  5. Serve with fresh bread slices.

Notes

For best results, use high-quality olive oil. This dip can be stored in the refrigerator for up to a week.

  • Author: Chef Stella
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Method: Appetizer
  • Cuisine: Mediterranean

Nutrition

  • Calories: 120
  • Sugar: 4g
  • Fat: 10g
  • Carbohydrates: 6g
  • Protein: 2g