This Sun-Dried Tomato Dip is a no-fuss, easy to prepare appetizer idea that’s comes together in less than 10 minutes. Best served with warm crispy bread!
This Sun-Dried Tomato Dip is the kind of recipe you keep in your back pocket for last-minute guests—or when you just want something delicious without much effort. In less than 10 minutes, you slow-sizzle garlic until it’s fragrant and golden, add a pinch of red pepper flakes for a gentle kick, and fold in strips of tangy, julienned sun-dried tomatoes. The result is rich, savory, and just a little spicy. Serve it warm with crispy bread fresh out of the oven, and you’ve got a snack that feels effortlessly special.
We first made this dip on a rainy afternoon when the pantry was nearly bare, but we had a jar of sun-dried tomatoes, some garlic, and a loaf of sourdough bread we’d baked the day before. We weren’t expecting much—just something to hold us over until dinner—but the moment we tasted that garlicky, tomato-packed bite, we knew it was a keeper. Since then, it’s become our go-to “pantry magic” recipe, perfect for impromptu gatherings or quiet nights in. It’s proof that the simplest things often turn out the best.
If you love simple delicious dips like this one, you’ll love my Baked Goat Cheese Bruschetta Dip or my Lemony Garlic Whipped Cottage Cheese Dip. You can’t go wrong.
Ab’s Tip: The key to this is getting the garlic to that nice golden brown color without overcooking it. Make sure to monitor the burner on medium heat and remove as soon as it starts to get that golden color.
Why You’ll Love This Recipe
- Quick prep time with minimal clean-up. This dip is really built in one bowl, so dishes are minimal.
- Simple ingredients, maximal flavor. This recipe only had a few simple, yet high quality ingredients that make it easy to put together, but yielding maximal flavor.
- Great for pepping in advance. This dip tastes better the longer the flavors are melded together, so don’t be afraid to make it ahead of time.
Ingredients
- Fresh Basil: Adds a fresh, herbal brightness that balances the richness of the tomatoes, especially in the summer time.
- Parmesan Cheese: Brings a salty, nutty depth that makes every bite more savory. Splurge for parmesan reggiano
- Garlic: Infuses the dip and the oil with a warm, aromatic base that ties everything together.
- Extra Virgin Olive Oil: The base of this dish, you really want to use good olive oil here.
- Red Pepper Flakes: Provide just the right hint of heat to keep the flavors lively.
- Capers: Add bursts of briny, lemony sharpness that cut through the richness.
- Sun-Dried Tomatoes: Are the star, offering concentrated sweetness and tangy, tomato-rich flavor. I like the Alessi brand
How to make Sun-Dried Tomato Dip:
1. Slice garlic and add to Extra Virgin Olive Oil in a skillet. Add red pepper flakes as well. Cook for about 3-5 min or until garlic starts to become a golden brown. Let cool slightly.
2. Add sliced shallots, capers, sun-dried tomatoes to a bowl.
3. Add still warm, infused garlic oil over top. Add sliced basil and mix together.
4. Grate parmesan cheese and add to the dip along with a little flaky sea salt and pepper.
5. Mix until nicely combined and serve with warm, crispy bread. Enjoy!
Expert Tips
- Watch garlic oil closely. The magic of this simple recipe is the garlic infused oil. However, it is easy to overcook the garlic if you don’t watch closely. As soon as it gets that golden brown, turn off the heat.
- Use oil-packed sun-dried tomatoes. For richer flavor, don’t be afraid to have a little of that sun-dried tomato oil added to your dip. It just adds more flavor!
- Use freshly grated parmesan. I don’t suggest using prepackaged grated cheese for this recipe. Grating the cheese yourself adds such a richness to the flavor of the dip.
- Serve warm with crispy warm bread. This dip is best with a loaf of fresh, crispy bread and served slightly warmed.
Storage
The flavors of this sun-dried tomato dip actually taste better the longer they are together, so don’t be afraid to make this ahead of time. The dip will keep well in the fridge for about a week in an airtight container.
I would suggest warming on low heat on the stove a few minutes before serving.
FAQs
Some of the ingredients could definitely be substituted. For example, you could use olives instead of capers, or add a nut like walnuts or pine nuts for more richness.
Sun-dried tomato dip is best served with something that will absorb that delicious oil, like warm crusty bread. However, you could also serve with crackers, pita chips or vegetables.
You could experiment with different herbs like rosemary, sage, thyme, or chives, or you could serve with along with a cheese like goat cheese or cream cheese.
More Sun-Dried Tomato Recipes
- Sun-Dried Tomato Pesto and Goat Cheese Grilled Cheese
Breakfast Sandwich with Sun-Dried Tomato Aioli - Sun-dried tomato & Caramelized Onion Goat Cheese Balls
Sun-Dried Tomato Dip
Ingredients
- 1 cup olive oil
- 4 cloves garlic thinly sliced
- 1/3 cup sun-dried tomatoes julienned
- 1 tsp red pepper flakes see note
- 2 tbsp fresh basil
- 1 small shallot minced
- 1/4 cup capers
- 1/3 cup grated parmesan
- Flaky sea salt
- Pepper
- 1 tsp Italian seasoning
- Warm sourdough bread for serving
Instructions
- A oil to a skillet on medium heat and thinly slice garlic. Add garlic and cook on medium to low heat until garlic starts to brown slightly. Once it does, turn off heat and let cool. Make sure to watch the garlic closely, it can brown and burn quickly!
- Mince shallot and slice sun-dried tomatoes and add to a bowl. Add capers. When oil has cooled, pour garlic and oil over top. Add chopped basil, Italian seasoning, grated parmesan, salt and pepper.
- Serve with warm sourdough bread. Enjoy!
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