This Sun Dried Tomato Dipping Oil is definitely one of the most popular appetizers at the table. A dip made from warm olive oil, garlic, oregano, sun-dried tomatoes and fresh basil is a simple and flavorful way to include a restaurant-quality dip into a bread basket.
The best part? It is a quick meal that can be prepared in 15 minutes from ingredients that are likely in your pantry.
Whether you’re hosting friends, building a charcuterie board, or just looking for an excuse to eat more crusty bread, this Sun Dried Tomato Dipping Oil delivers big flavor with very little effort.
Why You’ll Love This Sun Dried Tomato Dipping Oil
This recipe has everything I love in an appetizer:
- Easy and fast preparation
- Uses simple ingredients
- Perfect for entertaining
- Flavors characteristic of an Italian restaurant.
- Complements nearly all types of breads
- Can be served warm or at room temperature
A slow heat releases the flavor of the garlic, oregano and sun-dried tomatoes into the olive oil. Then fresh basil is added at the end to add a fresh, vibrant flavor.
It is full of flavor, savory, aromatic and addictive.
The Secret to Great Dipping Oil
Making incredible Sun Dried Tomato Dipping Oil is actually quite easy, it’s not complicated ingredients. It’s patience.
Heat the oil and aromatics together and let sit for 15-20 minutes before serving. This allows the flavors to blend and intensify.
The outcome is a dipping oil which is much more flavorful than one served immediately.
Consider it like steeping tea. It’s the extra few minutes that count!
Choosing the Best Olive Oil
The quality of olive oil is important as it is the base of this recipe.
Look for:
- Extra virgin olive oil
- Fresh, fruity flavor
- Good-quality imported or domestic brands
- Oil stored in dark bottles
You don’t need the most expensive bottle on the shelf, but using a flavorful olive oil will make a noticeable difference.
How to Cut Basil into a Chiffonade
The term chiffonade is fancy, but one of the easiest knife skills!
Here’s how:
- Stack the basil leaves on top of each other.
- Tightly roll them up like a cinnamon roll.
- Cut thin slices from the roll.
- With your fingers, loosen up the ribbons a little.
This method makes beautiful ribbons of basil that are spread throughout the dipping oil.
It’s also a wonderful trick with mint and other leafy herbs!
What Bread Goes Best with Dipping Oil?
Any bread will do, but some are particularly tasty.
Try serving this Sun Dried Tomato Dipping Oil with:
- Artisan bread
- Rustic sourdough
- Focaccia
- Ciabatta
- Breadsticks
- French baguette
I personally enjoy it with warm focaccia as all those little pockets soak up the flavorful oil without being overpowered.
More Ways to Use Sun Dried Tomato Dipping Oil
This recipe isn’t exclusively for dipping bread.
Try using it as:
- A drizzle for grilled chicken
- A finishing oil for roasted vegetables
- A topping for baked potatoes
- A pasta finishing sauce
- A marinade for shrimp
- Part of an antipasto platter
- A dressing for pasta salad
It’s an easy way to add Italian-inspired flavor to all kinds of dishes.
FAQ
- Can I make Sun Dried Tomato Dipping Oil ahead of time?
Yes. May be prepared several hours in advance or even the day before.
Keep in the refrigerator and let it cool to room temperature before serving.
- Can I serve it cold?
It can be served, but it’s best if it’s slightly warm or room temperature.
Some flavors are lessened by the cold temperature.
- What kind of sun-dried tomatoes should I use?
Oil-packed or dry-packed sun-dried tomatoes can be used.
When using dry-packed tomatoes, finely chop them and add to the oil.
- How long will leftovers last?
Refrigerate leftovers in an air-tight container for 3-5 days.
When chilled, the olive oil will firm up which is normal.
Allow it to come to room temperature or warm it gently before serving.
Make It Part of Your Next Gathering
This Sun Dried Tomato Dipping Oil is always in style when you are looking for a quick appetiser idea that’s just a little gourmet.
It is beautiful on the table, easy to prepare and fits in well with warm breads and cheese boards and Italian-style dishes.
With garlic, sun-dried tomatoes, oregano, basil and olive oil, this dip is rich, savory and delicious in every bite.
Serve it warm, grab a loaf of crusty bread, and watch it disappear.
Sun Dried Tomato Dipping Oil
Ingredients
- 4 oz sun-dried tomatoes finely minced
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves finely minced
- 2 tablespoons fresh basil cut chiffonade (ribbons)
- 1 teaspoon dried oregano
- 1 teaspoon flakey sea salt or to taste
- Freshly ground black pepper to taste
Instructions
Step 1: Toast the Garlic
- Place garlic in a small saucepan over low heat.
- Allow it to toast slightly but do not let it brown. Browned garlic can turn a little bittersweet and we want to have a mellow and sweet garlic flavor.
Step 2: Add the Tomatoes and Seasoning
- Add oregano and sun-dried tomatoes.
- Stir for 1 minute to get the herbs and tomatoes to release their aroma.
Step 3: Add the Olive Oil
- Add olive oil and gently simmer. Do not boil.
- When it starts to simmer, remove from heat.
Step 4: Let the Flavors Infuse
- Let cool on a hot stove for 5-7 minutes. Stir occasionally.
- The “resting time” allows the oil to absorb all of the wonderful flavors of the garlic, herbs and tomatoes.
Step 5: Finish with Fresh Herbs
- Remove from heat and let cool for 2-3 minutes.
- Add fresh basil, salt and black pepper.
- Serve immediately while warm or allow it to cool to room temperature before serving.
Notes
- For the best flavor, warm the oil first and then let it rest for 15–20 minutes before serving.
- This dipping oil pairs beautifully with artisan bread, focaccia, breadsticks, or as part of an Italian-inspired appetizer board.
- Store leftovers in an airtight container in the refrigerator for up to 3–5 days.
- The olive oil will solidify when chilled. Allow it to come to room temperature or gently warm before serving.
- To cut basil into a chiffonade, stack the leaves, roll them up like a cinnamon roll, and thinly slice into ribbons.
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