Go Back
close up of sun-dried tomato dip

Sun-Dried Tomato Dip

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!
Print pin

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!

Notes

note: alternatively, you could use Calabrian Chili Crisp

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.