Description
A vibrant and savory bread dip featuring sun-dried tomatoes, extra-virgin olive oil, and a blend of Italian herbs. Perfect for sharing as an appetizer or side.
Ingredients
Scale
- 1 cup sun-dried tomatoes in oil, drained and finely chopped
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Crusty bread, for serving
Instructions
- In a medium bowl, combine the chopped sun-dried tomatoes, olive oil, minced garlic, balsamic vinegar, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir until well mixed.
- Let the dip sit at room temperature for at least 15 minutes to allow the flavors to meld.
- Just before serving, fold in the fresh parsley.
- Transfer the dip to a shallow serving bowl. Serve with crusty bread slices or breadsticks for dipping.
Notes
For a smoother texture, you can pulse the ingredients in a food processor. Store leftovers in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: Appetizer
- Cuisine: Italian
Nutrition
- Calories: 180 kcal
- Sugar: 2 g
- Fat: 18 g
- Carbohydrates: 4 g
- Protein: 1 g