Sun-Dried Tomato and Garlic Bread Dipping Oil
This Sun-Dried Tomato and Garlic Bread Dipping Oil is so so simple to make yet packed with flavor! Olive oil is mixed with chopped sun-dried tomatoes, Parmesan, grated garlic, and a hint of balsamic, it tastes like something straight from your favorite Italian restaurant. Serve it with warm, crusty bread for an easy appetizer! Plus, this is a no-bake recipe with very little prep.
Ingredients
1 cup Extra virgin olive oil
1 tbsp Balsamic vinegar
1/4 cup Sun-dried tomatoes, packed in oil, drained and finely chopped
Shredded parmesan cheese
3-4 cloves Garlic, minced or grated
1 tbsp Everyday Spice Blend
Ciabatta, baguette, or sourdough bread, for dipping
Instructions
In a bowl or shallow dish combine chopped sun-dried tomatoes, grated garlic, parmesan (add as much as you'd like, I do about 1/4 cup), balsamic, and seasoning. Pour the olive oil over top and stir to combine everything, adjust seasoning to taste. If the tomatoes came in oil you could use that instead of plain olive oil. Serve with warm, crusty bread for dipping!
Notes
My Everyday Spice Blend adds the perfect flavor profile and makes this dip even easier, you can also use your own blend of salt, pepper, garlic, onion powder, and dried herbs.
- Use quality olive oil: A good extra-virgin olive oil makes a big difference since it’s the base flavor here. Avocado oil could be used also.
- Warm it slightly: Let the dip sit at room temperature or warm it briefly before serving.
- Try flavor variations: Add a pinch of crushed red pepper for heat, or swap the balsamic for white wine vinegar.
- Serving idea: Spoon it into a shallow bowl or rimmed plate and serve with warm, crusty bread, crostini, or toasted ravioli.
- Storage: Keep leftovers covered in the refrigerator for up to 5 days.
Full Recipe Here: https://theheartylife.org/sun-dried-tomato-and-garlic-bread-dipping-oil/