This Mediterranean Sun Dried Tomato Garlic Olive Oil Dip is bold, savory, and packed with irresistible Mediterranean flavors. It’s made with rich olive oil, sweet and tangy sun-dried tomatoes, fresh garlic, and aromatic herbs. I love serving it with warm crusty bread or pita as a quick appetizer or an easy addition to a charcuterie board.
Why You’ll Love This Recipe
I love how this dip comes together in just minutes but tastes like something you’d find in a rustic coastal café. The sun-dried tomatoes add a deep, almost smoky sweetness that pairs perfectly with the sharpness of the garlic and the richness of the olive oil. It’s fresh, flavorful, and completely customizable. Whether I’m hosting or just snacking solo, this dip is always a winner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Sun-dried tomatoes (in oil or dried and rehydrated)
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Extra virgin olive oil
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Garlic cloves, finely minced or grated
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Dried oregano or Italian seasoning
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Crushed red pepper flakes (optional for a little heat)
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Fresh parsley or basil, chopped
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Lemon juice (optional for brightness)
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Salt and black pepper
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Grated Parmesan cheese (optional for added depth)
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Crusty bread, pita, or flatbread (for serving)
Directions
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If I’m using dried sun-dried tomatoes, I soak them in hot water for 10–15 minutes until soft, then drain and chop. If using jarred in oil, I just drain and chop them directly.
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In a small skillet, I gently heat the olive oil over low heat and stir in the minced garlic. I cook it just until fragrant—about 1–2 minutes—making sure not to brown it.
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I stir in the chopped sun-dried tomatoes, dried herbs, red pepper flakes (if using), and a pinch of salt and pepper. I let it warm through for a minute or two to allow the flavors to blend.
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I remove it from heat, stir in lemon juice and chopped parsley or basil.
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I transfer it to a shallow bowl or serving dish, top with a sprinkle of Parmesan if I’m using it, and serve warm or at room temperature with bread.
Servings and timing
This recipe makes about 4 servings as an appetizer. It takes only 10 minutes to prep and cook, so I can have it ready in about 10–15 minutes total.
Variations
Sometimes I blend the dip into a smoother spreadable texture if I want to use it on sandwiches or wraps. I’ve also added chopped Kalamata olives or crumbled feta for an extra Mediterranean flair. If I’m serving it cold, I skip the skillet step and mix everything together with raw garlic and cold olive oil for a more robust bite.
Storage/reheating
I store any leftovers in a sealed container in the fridge for up to 4 days. The oil may solidify slightly when cold, so I let it come to room temperature or warm it gently before serving again. It tastes even better the next day after the flavors meld.
FAQs
Can I use sun-dried tomatoes in oil straight from the jar?
Yes, I do that all the time. I just drain them and give them a quick chop before adding to the oil.
Is this dip meant to be served warm or cold?
Either works! I usually serve it warm for dipping bread, but it’s also great at room temperature or chilled as a spread.
What kind of bread pairs best with this dip?
I love it with warm, crusty baguette slices, focaccia, pita wedges, or even grilled flatbread.
Can I make this ahead of time?
Yes, I often make it a day in advance. I just store it in the fridge and warm it slightly or let it sit out before serving.
Is this dip vegan?
It is naturally vegan if I skip the Parmesan cheese. All the main ingredients are plant-based.
Conclusion
This Mediterranean Sun Dried Tomato Garlic Olive Oil Dip is my go-to when I want something quick, delicious, and full of flavor. It’s versatile, easy to make, and always a hit on the table. Whether I’m pairing it with bread, spreading it on a sandwich, or using it as a topping for grilled veggies, it adds a rich, savory touch that I never get tired of.
