Description
A bold and flavorful Mediterranean dip made with sun-dried tomatoes, garlic, herbs, and rich olive oil. Perfect for bread dipping, drizzling, or spreading.
Ingredients
- Extra Virgin Olive Oil: ½ cup (120ml)
- Sun-Dried Tomatoes (oil-packed or rehydrated): ⅓ cup, finely chopped
- Fresh Garlic: 2 cloves, minced
- Fresh Basil or Parsley: 2 tablespoons, chopped
- Crushed Red Pepper Flakes: ¼ teaspoon
- Dried Oregano: ½ teaspoon
- Salt: ⅛ teaspoon
- Black Pepper: ⅛ teaspoon
- Balsamic Vinegar (optional): 1 teaspoon
Instructions
- Preheat Your Equipment: No heat needed here—just gather your ingredients and tools.
- Combine Ingredients: In a mixing bowl, add chopped sun-dried tomatoes, minced garlic, fresh herbs, oregano, red pepper flakes, salt, and black pepper.
- Prepare Your Cooking Vessel: Choose a shallow serving dish or a small bowl with a wide mouth for easy dipping.
- Assemble the Dish: Pour in the olive oil and mix gently to combine. If using balsamic vinegar, swirl it in last for a beautiful marbled effect.
- Cook to Perfection: Let the dip rest for at least 20–30 minutes at room temperature to allow flavors to mingle.
- Finishing Touches: Garnish with additional chopped herbs or a sprinkle of flaky salt if desired.
- Serve and Enjoy: Serve with warm crusty bread, focaccia, or baguette slices.
Notes
- Use high-quality olive oil for the best flavor.
- Soften sun-dried tomatoes in warm water if they’re dry-packed.
- Let the dip rest before serving to deepen the flavors.
- Add a splash of balsamic for extra dimension.