Mediterranean Sun Dried Tomato Garlic Olive Oil Dip

Mediterranean Sun Dried Tomato Garlic Olive Oil Dip is the most delicious way to impress your guests without breaking a sweat! Rich sun-dried tomatoes, aromatic garlic, and warm herbs create a flavor explosion that’s ready in just 15 minutes. Serve it with crusty bread and watch it disappear!

Why You’ll Love This Recipe

Can we talk about how THIS is the appetizer that’s going to make everyone think you’re a culinary genius? Because that’s exactly what happened when I made this for my book club last month! Everyone was asking for the recipe, taking photos, and I’m pretty sure someone even licked their plate (no judgment – I would have too!).

Here’s the thing – this dip tastes like you spent HOURS in the kitchen, but it literally takes 15-20 minutes. That’s it! It’s one of those magical recipes where simple ingredients come together to create something that’s WAY more than the sum of its parts. Plus, it looks absolutely gorgeous on the table. Those golden sun-dried tomatoes floating in that fragrant oil? Just beautiful!

I love making this for both fancy dinner parties and casual weeknight snacking. It’s versatile like that! And honestly, sometimes I make a batch just for myself and dip fresh veggies in it all week. No shame in my game!

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Ingredient List

The Base:

• 1 jar (8 oz) sun-dried tomatoes in oil – Make sure to get the oil-packed kind, not the dry ones!
• 1 to 2 grated garlic cloves – Fresh is essential here, friends!
• 1 small shallot, finely diced – Adds that sweet, delicate onion flavor

The Spices:

• 1 teaspoon dried oregano – Classic Mediterranean herb
• 1 teaspoon dried thyme – Earthy and aromatic
• 1 teaspoon smoked or sweet paprika – I prefer smoked for that depth!
• 1 to 2 teaspoons red chili flakes – Adjust based on your heat tolerance

The Finish:

• 1/2 cup grated parmesan cheese – The salty, umami magic maker!
• Fresh basil leaves for garnish – Don’t skip this – it makes it POP!

Why These Ingredients Work

Sun-Dried Tomatoes in Oil: This is your star ingredient, folks! Sun-dried tomatoes are tomatoes that have been slowly dried in the sun (or in a dehydrator), concentrating all their flavors into these intense, sweet-tangy little gems. The oil they’re packed in? That’s GOLD! It’s already infused with tomato flavor, which becomes the base of your dip. Never drain and discard that oil – it’s doing the heavy lifting here!

Fresh Garlic and Shallots: I need you to understand something – this is NOT the time for garlic powder or dried onion flakes. We’re talking fresh, aromatic garlic and shallots that get gently warmed in the oil to release all their sweet, pungent goodness. The shallot is milder than regular onion and adds this sophisticated depth that really elevates the dip.

The Herb Trio: Oregano, thyme, and paprika are the holy trinity of Mediterranean flavor! The oregano brings that classic Italian vibe, thyme adds earthiness, and paprika (especially the smoked kind) adds a subtle smokiness and beautiful color. Together, they create this incredibly aromatic, complex flavor profile.

Parmesan Cheese: When that hot oil gets poured over the parmesan, it slightly melts and creates this creamy, salty layer at the bottom of your dip. It’s MAGICAL! The parmesan adds that essential umami factor and makes the whole thing feel richer and more indulgent.

Essential Tools and Equipment

• Small pot or saucepan – For warming the oil and aromatics
• Sharp knife and cutting board – For chopping those sun-dried tomatoes
• Grater or microplane – For the garlic and parmesan
• Serving bowl – Something pretty to show off your creation!
• Wooden spoon – For stirring

How To Make Mediterranean Sun Dried Tomato Garlic Olive Oil Dip

Step 1: Prepare Your Sun-Dried Tomato Base

Open your jar of sun-dried tomatoes and drain the oil into your small pot. You should end up with about 1/2 cup of that beautiful, flavorful oil – this is going to be the foundation of everything!

Now, take about 1/3 cup of those sun-dried tomatoes and roughly chop them into smaller pieces. Add these chopped tomatoes right into the pot with the oil.

Step 2: Build the Flavor

Add your grated garlic, finely diced shallot, dried oregano, dried thyme, smoked paprika, and chili flakes to the pot. Give it a good stir to combine everything.

Place the pot over LOW heat – and I mean LOW, friends! We’re not trying to fry anything here. We just want to gently warm everything and let all those aromatics release their flavors into the oil. Let it simmer very gently for about 5 minutes.

You’ll know it’s ready when your whole kitchen smells like an Italian restaurant and the garlic has softened and become fragrant. The oil should be warm but not bubbling aggressively. If it’s popping and sizzling, turn down the heat!

Step 3: The Grand Finale

Place your grated parmesan cheese in your serving bowl – spread it out across the bottom. Now comes the dramatic part: carefully pour that hot, aromatic oil mixture right over the cheese!

Watch as the parmesan starts to melt slightly from the heat of the oil. It’s so satisfying! The cheese will create this creamy, salty layer that makes people go crazy for this dip.

Top everything generously with fresh basil leaves. Don’t be shy – the more, the better! That fresh, bright basil against all those rich flavors is absolutely perfect.

Serve immediately while it’s still warm with crusty bread, and prepare for the compliments to roll in! This is best enjoyed warm, though it’s also delicious at room temperature.

You Must Know

Use OIL-PACKED Sun-Dried Tomatoes ONLY! This recipe absolutely will not work with the dry-packed ones you find in bags. The oil is crucial – it’s literally the base of your dip! If you accidentally bought dry-packed, you can rehydrate them by soaking in warm olive oil for 30 minutes, but honestly, just get the jarred kind. It’s so much easier!

Personal Secret: Want to know what takes this from great to INCREDIBLE? After I make the dip, I sometimes add a tiny drizzle of really good balsamic glaze right over the top. Just a little zigzag pattern. It adds this sweet-tangy punch that’s absolutely divine!

Pro Tips & Cooking Hacks

• Keep it low and slow: When warming your oil, LOW heat is key. High heat will make your garlic bitter and burn those beautiful herbs. We want gentle warming, not aggressive cooking!
• Taste and adjust: Before serving, taste your dip (carefully – it’s hot!). Need more heat? Add more chili flakes. Want it more garlicky? Add another grated clove. This is your chance to make it perfect for YOUR taste!
• The basil timing: Don’t add the basil until RIGHT before serving. If you add it too early, it’ll wilt and turn dark. Fresh, bright green basil is what you’re after!
• Make it ahead: You can prepare this up to 2 days in advance! Just rewarm it gently before serving and add fresh basil at the last minute.
• Leftover magic: Got leftover dip? Don’t waste it! Toss it with hot pasta for an instant sauce, spread it on sandwiches, or use it as a marinade for chicken. SO many possibilities!
• Herb substitution: Don’t have dried herbs? You can use fresh! Just triple the amount – so 1 tablespoon each of fresh oregano and thyme. Chop them finely before adding.

Flavor Variations / Suggestions

Once you’ve mastered the basic recipe, try these fun twists:

• Extra Spicy: Double the chili flakes or add a pinch of cayenne pepper for serious heat lovers!
• Herbaceous: Add some fresh rosemary or sage to the oil while it warms. The woodsy flavors are incredible!
• Lemon Twist: Add the zest of one lemon and a squeeze of fresh lemon juice at the end for a bright, citrusy note
• Cheesy Upgrade: Mix in some crumbled feta along with the parmesan for extra tangy goodness
• Nutty Addition: Throw in a tablespoon of toasted pine nuts or chopped walnuts for crunch
• Kalamata Love: Chop up some kalamata olives and mix them in with the sun-dried tomatoes
• Anchovy Depth: For serious umami lovers, add 1-2 minced anchovy fillets with the garlic. They dissolve into the oil and add incredible depth!

Make-Ahead Options

This is actually a PERFECT make-ahead appetizer – one of the reasons I love it so much!

Full Make-Ahead: Prepare the entire dip up to 2 days in advance. Store it in an airtight container in the fridge. When ready to serve, gently reheat in a small pot over low heat until warm. Add the fresh basil right before serving.

Partial Prep: You can chop all your ingredients (tomatoes, garlic, shallot) the day before and store them separately in the fridge. When you’re ready, just combine and warm – takes 10 minutes!

Serving Note: This dip is best served warm, but it’s also delicious at room temperature. If it’s been sitting out for a bit, don’t worry! It’s still amazing. The flavors actually develop even more as it sits.

Recipe Notes & Baker’s Tips

• The oil will solidify if refrigerated. This is totally normal! Just let it come to room temperature or gently warm it before serving
• Save those extra sun-dried tomatoes from the jar! Use them in salads, pasta, or sandwiches
• If your shallot is very large, use just half. You don’t want it overpowering the other flavors
• Smoked paprika adds SO much more depth than regular paprika. It’s worth having in your spice cabinet!
• The dip will keep in the fridge for up to a week – if it lasts that long!
• You can thin it out with more olive oil if it gets too thick after refrigeration

Serving Suggestions

This versatile dip pairs with SO many things! Here are my favorite ways to serve it:

• Crusty Bread: The classic choice! Get a good artisan loaf, slice it thick, and let people tear off pieces for dipping
• Toasted Baguette Slices: Slice a baguette, brush with olive oil, and toast until golden. Perfect for dipping!
• Pita Chips: Store-bought or homemade, they’re sturdy enough to scoop up all that goodness
• Fresh Vegetables: Cherry tomatoes, cucumber slices, bell pepper strips, and celery all work great
• Crackers: Water crackers or your favorite gourmet crackers make elegant dippers
• On a Charcuterie Board: This dip is PERFECT as part of a larger spread with cheese, olives, and cured meats
• As a Sandwich Spread: Seriously, try it on your next grilled cheese or panini. Mind-blowing!

How to Store Your Mediterranean Sun Dried Tomato Garlic Olive Oil Dip

Refrigerator: Store in an airtight container in the fridge for up to one week. The olive oil will solidify when cold, so let it sit at room temperature for 15-20 minutes before serving, or gently warm it on the stove.

Room Temperature: This dip can sit out at room temperature for up to 2 hours during serving. After that, refrigerate any leftovers.

Reheating: Gently warm in a small pot over low heat, stirring occasionally. Don’t microwave it – the oil can get too hot in spots and the garlic can turn bitter.

Allergy Information

Common Allergens:

• Dairy: Contains parmesan cheese
• Garlic and Onions: Contains fresh garlic and shallots

Allergy-Friendly Substitutions:

• Dairy-Free: Omit the parmesan or use nutritional yeast for a cheesy flavor without the dairy. About 1/4 cup should do it!
• Garlic-Sensitive: If you can’t have garlic, you can use garlic-infused olive oil and omit the fresh garlic. The flavor won’t be quite as punchy, but it’ll still be delicious!
• Onion-Free: Skip the shallot or use the green parts of green onions instead for a milder flavor
• Gluten-Free: The dip itself is naturally gluten-free! Just serve with gluten-free bread or crackers

Questions I Get Asked A Lot

Can I use dry-packed sun-dried tomatoes instead?

Technically yes, but you’ll need to rehydrate them first. Soak them in warm olive oil for about 30 minutes until they’re soft and plump. Then use that soaking oil as part of your recipe. Honestly though? The oil-packed kind is SO much easier and the oil is already flavored. I highly recommend just getting those!

How long will this dip keep?

In an airtight container in the fridge, this will keep beautifully for up to a week! The oil will solidify when cold, but that’s totally normal. Just let it sit at room temperature for 15-20 minutes before serving, or gently warm it on the stove. The flavors actually get BETTER after a day or two!

Can I make this without the cheese?

Absolutely! While the parmesan adds a wonderful salty, creamy element, the dip is still delicious without it. It’ll just be a straight-up flavored oil for dipping. If you want that umami punch without dairy, try adding a teaspoon of miso paste or use nutritional yeast.

What if I don’t have shallots?

No problem! You can use about 1/4 cup finely chopped yellow onion, or the white parts of 2-3 green onions. Yellow onion has a stronger flavor than shallot, so you might want to use slightly less. Some people even skip the onion entirely and just use extra garlic!

Is this spicy?

That’s totally up to you! The recipe calls for 1-2 teaspoons of chili flakes, which gives it a nice warm kick but isn’t overwhelmingly spicy. If you’re sensitive to heat, start with 1/2 teaspoon and taste. You can always add more, but you can’t take it out! For a mild version, use just a pinch.

Can I use this as a pasta sauce?

YES! This is one of my favorite “secret” uses for leftover dip. Toss it with hot cooked pasta (the oil will thin out from the pasta’s heat), add some pasta water to help it coat everything, and you have an instant, incredibly flavorful pasta dish. Sometimes I throw in some cooked shrimp or chicken too. So good!

💬 Made this Mediterranean Sun Dried Tomato Garlic Olive Oil Dip? Leave a comment and rating below! I’d love to hear what you thought! Did you make it spicier?