Mediterranean Sun Dried Tomato Garlic Olive Oil Dip – Alrightwithme
This Mediterranean-inspired dip is bold, savory, and perfect for sharing. Rich sun-dried tomatoes are combined with garlic, herbs, chili flakes, and olive oil, then finished with parmesan for a warm, flavorful dip that pairs beautifully with crusty bread, crackers, or fresh vegetables. It’s quick to make and guaranteed to elevate any appetizer spread.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Ingredients
jar (8 oz) sun-dried tomatoes in oil
1 to 2 garlic cloves, grated
1 small shallot, finely diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked or sweet paprika
1 to 2 teaspoons red chili flakes (adjust to taste)
1/2 cup grated parmesan cheese
Fresh basil leaves, for garnish
Instructions
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Drain the sun-dried tomatoes, reserving about 2 tablespoons of the oil from the jar. Finely chop the tomatoes and set aside.
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Heat the reserved olive oil in a small skillet over medium heat.
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Add the diced shallot and cook for 2 to 3 minutes, until softened and fragrant.
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Stir in the grated garlic, oregano, thyme, paprika, and red chili flakes. Cook for about 30 seconds, just until aromatic.
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Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring frequently.
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Remove from heat and stir in the grated parmesan cheese until well combined.
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Transfer the dip to a serving bowl, garnish with fresh basil leaves, and serve warm or at room temperature.
Notes
Calories: approximately 220 kcal per serving