If you ask me, a good dip can make any gathering better.
This sun dried tomato garlic olive oil dip brings together rich, concentrated tomatoes with aromatic garlic in a smooth, silky base. The tangy tomatoes balance perfectly with the warm garlic notes.
It comes together in just minutes with simple ingredients you probably already have in your pantry. Crusty bread and fresh vegetables turn into something special when you dip them in this flavorful mix.
It’s an easy appetizer that works for both casual weeknight dinners and when you have friends over.
Why You’ll Love This Sun Dried Tomato Garlic Olive Oil Dip
- Ready in minutes – This dip comes together in just 15-20 minutes, making it perfect for last-minute entertaining or when you need a quick appetizer.
- Simple pantry ingredients – You probably have most of these staples in your kitchen already, so no special shopping trip required.
- Packed with flavor – The combination of sun-dried tomatoes, garlic, herbs, and parmesan creates a rich, savory dip that tastes way more complex than the effort required.
- Perfect for entertaining – This dip looks fancy enough for guests but is so easy to make that you’ll want to whip it up for casual snacking too.
- Versatile serving options – Serve it with crusty bread, crackers, or fresh vegetables – it pairs well with just about anything you want to dip.
What Kind of Sun-Dried Tomatoes Should I Use?
For this dip, you’ll want to use oil-packed sun-dried tomatoes rather than the dry-packed ones you find in bags. The oil-packed variety gives you that rich, concentrated tomato flavor plus the bonus of flavorful oil that becomes part of your dip base. You can find them in jars in the pasta or condiment aisle of most grocery stores, and brands like Bella Sun Luci or California Sun Dry work great. If you only have dry-packed sun-dried tomatoes on hand, you can rehydrate them by soaking in warm olive oil for about 30 minutes before using. Just make sure to save that soaking oil since it’ll be packed with tomato flavor and perfect for your dip.
Options for Substitutions
This dip is pretty forgiving when it comes to swapping ingredients around:
- Oil-packed sun-dried tomatoes: This is the star of the show, so I wouldn’t recommend substituting it. However, if you only have dry-packed sun-dried tomatoes, rehydrate them in warm olive oil for 30 minutes before using.
- Shallot: No shallot? Use about 1/4 cup finely chopped yellow onion or 2-3 green onions (white parts only) instead.
- Dried herbs: Fresh herbs work great too – just use about 3 times the amount. So 1 tablespoon each of fresh oregano and thyme instead of the dried versions.
- Parmesan cheese: Pecorino Romano or aged Asiago make good substitutes. For a dairy-free version, try nutritional yeast (start with 1/4 cup and adjust to taste).
- Chili flakes: Adjust the heat to your liking – use less for mild, more for spicy, or try a pinch of cayenne pepper instead.
- Paprika: Regular paprika works fine if you don’t have smoked, though you’ll miss that nice smoky flavor. A tiny pinch of chipotle powder can add some smokiness back.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this dip is draining all the oil from the sun-dried tomatoes – you actually want to reserve that flavorful oil since it becomes the base of your dip and adds incredible depth.
Another common error is adding raw garlic directly to the mixture, which can create an overpowering bite – instead, sauté the grated garlic and chopped shallot in a bit of the reserved tomato oil for 30-60 seconds until fragrant before mixing everything together.
Don’t skip chopping the sun-dried tomatoes into smaller pieces, as whole tomatoes can make the dip chunky and hard to spread, and be careful with the chili flakes since their heat can vary widely – start with less and taste as you go.
For the smoothest texture, let the dip sit at room temperature for 15-20 minutes before serving, which allows all the flavors to meld together beautifully.
What to Serve With Sun Dried Tomato Garlic Olive Oil Dip?
This Mediterranean-style dip is perfect with a variety of dippers – I love serving it with warm crusty bread, toasted baguette slices, or even pita chips for scooping up all that garlicky goodness. Fresh vegetables like cherry tomatoes, cucumber slices, and bell pepper strips work great too, especially if you want to balance out the rich olive oil base. You can also use this dip as a spread on sandwiches or wraps, or toss it with cooked pasta for a quick weeknight dinner. For entertaining, I like to put it out alongside other small bites like olives, cheese, and crackers for a simple appetizer spread.
Storage Instructions
Keep Fresh: This dip actually gets better with time as all those flavors meld together! Store it in an airtight container in the fridge for up to a week. The olive oil might solidify a bit when cold, but just let it sit at room temperature for 15-20 minutes before serving and it’ll be perfect again.
Make Ahead: I love making this dip a day or two before I need it because the garlic and herbs really develop their flavors. Just give it a good stir before serving and add fresh basil right before you put it out. It’s actually one of those recipes that tastes better the next day!
Serve: When you’re ready to enjoy it, let the dip come to room temperature so the olive oil loosens up nicely. Give it a quick stir and taste – you might want to add a pinch more chili flakes or a squeeze of fresh lemon juice to brighten it up before serving with your favorite bread or crackers.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5 minutes |
| Total Time | 15-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 27-33 g
- Fat: 62-72 g
- Carbohydrates: 60-70 g
Ingredients
- 1 jar (8 oz) sun-dried tomatoes in oil
- 1 to 2 grated garlic cloves
- 1 small finely diced shallot
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked or sweet paprika
- 1 to 2 tsp red chili flakes
- 1/2 cup grated parmesan cheese
- Fresh basil leaves, for garnish
Step 1: Prepare Sun-Dried Tomato Oil Base
- 1 jar (8 oz) sun-dried tomatoes in oil
Drain the oil from the sun-dried tomatoes into a pot; you should have about 1/2 cup of oil.
Roughly chop 1/3 cup of the sun-dried tomatoes from the jar and mix them into the oil.
This will infuse the oil with extra tomato flavor right from the start.
Step 2: Simmer Aromatics and Spices
- 1 to 2 grated garlic cloves
- 1 small finely diced shallot
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked or sweet paprika
- 1 to 2 tsp red chili flakes
- oil and chopped sun-dried tomatoes (from Step 1)
Add the grated garlic, finely diced shallot, dried oregano, dried thyme, smoked or sweet paprika, and red chili flakes to the pot with the oil and chopped sun-dried tomatoes (from Step 1).
Set the pot over low heat and let it simmer gently for about 5 minutes, just until the oil is warmed through and the aromatics have released their flavors.
I like to use smoked paprika for a deeper flavor, but sweet paprika works nicely too.
Step 3: Assemble the Dipping Oil
- 1/2 cup grated parmesan cheese
- fresh basil leaves, for garnish
- hot flavored oil mixture (from Step 2)
Place the grated parmesan cheese in a serving bowl.
Carefully pour the hot flavored oil mixture (from Step 2) over the cheese, allowing it to melt slightly and infuse the dip.
Top generously with fresh basil leaves for a bright, herbaceous finish.
Serve immediately, ideally with your favorite bread for dipping.
Mediterranean Sun Dried Tomato Garlic Olive Oil Dip
Ingredients
- 1 jar (8 oz) sun-dried tomatoes in oil
- 1 to 2 grated garlic cloves
- 1 small finely diced shallot
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked or sweet paprika
- 1 to 2 tsp red chili flakes
- 1/2 cup grated parmesan cheese
- fresh basil leaves, for garnish
Instructions
- Drain the oil from the sun-dried tomatoes into a pot; you should have about 1/2 cup of oil. Roughly chop 1/3 cup of the sun-dried tomatoes from the jar and mix them into the oil. This will infuse the oil with extra tomato flavor right from the start.
- Add the grated garlic, finely diced shallot, dried oregano, dried thyme, smoked or sweet paprika, and red chili flakes to the pot with the oil and chopped sun-dried tomatoes (from Step 1). Set the pot over low heat and let it simmer gently for about 5 minutes, just until the oil is warmed through and the aromatics have released their flavors. I like to use smoked paprika for a deeper flavor, but sweet paprika works nicely too.
- Place the grated parmesan cheese in a serving bowl. Carefully pour the hot flavored oil mixture (from Step 2) over the cheese, allowing it to melt slightly and infuse the dip. Top generously with fresh basil leaves for a bright, herbaceous finish. Serve immediately, ideally with your favorite bread for dipping.
