Sun-Dried Tomato Olive Oil Bread Dip for Effortless Flavor

This Sun-dried Tomato Olive Oil Bread Dip combines rich flavors for a quick, no-cook appetizer that impresses guests.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 people

Course: Appetizers

Cuisine: Mediterranean

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1/2 cup sun-dried tomatoes finely chopped
1/4 cup olives your favorite, such as kalamata
1 clove garlic minced
1/3 cup extra virgin olive oil generous amount
2 tablespoons fresh herbs such as basil or parsley, finely chopped
to taste salt
to taste black pepper

Equipment

mixing bowl
Knife
Spoon

Method

Step-by-Step Instructions

Combine the sun-dried tomatoes, olives, and minced garlic in a mixing bowl and mix well.
Drizzle the olive oil over the mixture and stir gently to coat evenly.
Add the chopped fresh herbs and mix them into the dip.
Season with salt and pepper to taste, mixing well.
Serve immediately or refrigerate for at least 30 minutes to enhance flavors.

Nutrition

Serving: 1tablespoonCalories: 100kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 150mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

This dip can be prepared ahead of time and stores well in the fridge for up to 5 days. For best flavor, allow it to chill before serving.

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