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.
A Quick Look At The Recipe
Recipe: Sun-Dried Tomato Bread Oil
Ready In: 5 minutes
Serves: 6 servings
Staple Ingredients: sun-dried tomatoes, olive oil, garlic, parmesan, seasonings, balsamic vinegar
What Makes It Special: not only is this the easiest appetizer you will probably ever make but it is a major crowd-pleaser! Add in any of your favorites like chopped kalamata olives, fresh herbs, different cheeses, or shallot for more flavor combos. I love that this appetizer can sit out at room temperature for a while and still be wonderful, it’s fuss free!
You’ll love this bread dipping oil because it’s effortless and full with flavor, not to mention very customizable! It takes just minutes to make, making it a great appetizer for any gathering. The warm bread soaks up the oil and you get a salty, herby flavor from the seasoning and a slightly sweet, chewy texture from the tomatoes.
If you’re using sun-dried tomatoes packed in oil, you can use that oil for the base instead of olive oil. No waste and it adds even more flavor! I use my Everyday Blend to easily add the salty herb flavor but you could also use your own blend of garlic powder, onion powder, salt, pepper, and dried herbs!
Pair this bread oil with my creamy brie and prosciutto crostini or these air fryer cheese curds. Find all of my appetizer recipes here for more inspiration!
More Delicious Appetizer Recipes
Key Ingredients
- Extra Virgin Olive Oil: The base of the dip, rich and flavorful. Use a good-quality olive oil for the best taste, or swap in a mild olive oil or avocado oil if you prefer something lighter.
- Balsamic Vinegar: Adds flavor that balances the richness of the oil. Red wine vinegar can work in a pinch for a brighter flavor or omit in general.
- Sun-Dried Tomatoes: Bring a sweet, savory, and slightly chewy texture. Use ones packed in oil for the best flavor, just drain well before chopping.
- Parmesan Cheese: Adds saltiness and a nutty bite. Romano or Asiago cheese can be used instead.
- Garlic: Freshly minced or grated garlic gives bold flavor. Roasted garlic is a great option if you want something milder.
- Everyday Spice Blend: The heart of the recipe, adding balanced seasoning and a hint of herbs. Use about a tablespoon, or adjust to taste.
How to Make the Garlic Bread Oil
Let’s talk a little about how to make this bread dip (The printable instructions are in the recipe card below.)
Quick overview:
- Chop sun-dried tomatoes, combine all ingredients. Season to taste.
- Serve with warm bread.
- 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!
Perfect Pairing: Everyday Blend
This recipe pairs perfectly with my Everyday Blend. It’s balanced with garlic, onion, and warm herbs that bring out the best in simple ingredients. Use it on chicken, veggies, or even eggs to take your everyday cooking up a notch.
Garlic Parmesan Sun-Dried Tomato Bread Oil Dip
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!1 cup Extra virgin olive oil, 1 tbsp Balsamic vinegar , 1/4 cup Sun-dried tomatoes, packed in oil, Shredded parmesan cheese , 3-4 cloves Garlic, 1 tbsp Everyday Spice Blend
Notes
- 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.
- Adjust texture: If you prefer a smoother consistency, pulse the mixture in a food processor for just a few seconds before adding the oil.
- 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.
Nutrition
If you enjoyed this recipe, I would appreciate if you left a star rating on the recipe card above or a comment below sharing your experience! I value your feedback, it would also mean a lot if you could share this recipe or my website with friends or loved ones. Cheers!
Video How-To
Storage & Serving Tips
Store any leftover dipping oil in a sealed jar or container in the refrigerator for up to 5 days. The olive oil will solidify when chilled, so let it sit at room temperature for about 20 minutes before serving and give it a good stir.
For serving, spoon the mixture into a shallow bowl. It’s best with fresh, crusty bread like baguette, ciabatta, or focaccia, but also works drizzled over roasted vegetables or tossed with pasta for a quick meal.
Flavor Variations
- Spicy: Add a pinch of red pepper flakes or a drizzle of chili oil for gentle heat.
- Herby: Mix in fresh basil or parsley just before serving for a burst of color and freshness.
- Cheesy: Stir in a spoonful of crumbled feta or finely grated Romano for extra richness.
- Citrusy: Add a small squeeze of lemon juice or zest for a bright, tangy finish.
Recipe FAQs
Yes! Mix everything together up to a day in advance and store covered in the refrigerator. Let it come to room temperature and stir before serving.
Yep! Drain from the oil and chop finely, if desired use the sun-dried tomato oil instead of olive oil for more flavor.
A good-quality extra-virgin olive oil makes the biggest difference in flavor. Look for one that’s fruity or mild so it doesn’t overpower the other ingredients.
Fresh tomatoes don’t have the same flavor, sun-dried tomatoes are chewy and slight sweet. If you need a substitute, try roasting chopped cherry tomatoes until lightly caramelized.
It stays fresh up to 5 days in the refrigerator. Bring it to room temperature before serving.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
