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–+ servings
Tomato Olive Oil Bread Dip

Savory Tomato Olive Oil Bread Dip That's Ready in 10 Minutes

This Tomato Olive Oil Bread Dip is a quick and easy no-cook appetizer that combines sun-dried tomatoes and olives for bold flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 bowls
Course: Appetizers
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 1 cup sun-dried tomatoes opt for oil-packed for extra moisture
  • 1/2 cup olives Kalamata or black olives
  • 2 cloves garlic fresh, minced
  • 1 tablespoon herbs basil or oregano, fresh preferred
  • 1/4 cup olive oil high-quality extra virgin
  • to taste salt
  • to taste pepper
Optional Add-ins
  • 1 dollop cream cheese or Greek yogurt for thickness
  • 1/2 cup feta cheese for creamy, tangy flavor

Equipment

  • Mixing Bowl
  • cutting board
  • spatula

Method
 

Step-by-Step Instructions
  1. Finely chop sun-dried tomatoes and olives, and mince garlic. Gather a mixing bowl and cutting board.
  2. Combine sun-dried tomatoes, olives, and minced garlic in the mixing bowl. Add herbs and drizzle olive oil. Stir well together.
  3. Season the dip with salt and pepper to taste. Adjust with more olive oil for desired consistency.
  4. Transfer the dip to a serving dish and let it sit for a few minutes to meld flavors. Optionally drizzle olive oil on top.
  5. Serve with crusty baguette slices, artisan bread, or fresh vegetable sticks.

Nutrition

Serving: 1bowlCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days, and consume at room temperature within 2 hours at gatherings.

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