🍅 Tomato Olive Bread Dip
This Tomato Olive Bread Dip is ready in 10 minutes. Chopped sun-dried tomatoes, olives, garlic, parsley, and chili flakes sit in extra-virgin olive oil. Toast a baguette and drag it through the bowl.
I love how little cooking this needs. Chop, stir, rest. That extra olive oil around the edge is not optional. 🌿
Jump to Recipe ↓ 🍅
Why You’ll Love This Dip 🌿
- 🍅 Ready in 10 minutes
- 🫒 Olives and tomatoes in olive oil
- 🧄 Plenty of garlic
- 🌶️ Chili flakes for heat
- 🥖 Built for toasted bread
- 🌿 Fresh parsley
- 🍽️ Anti-inflammatory Mediterranean appetizer
Why This Dip Fits an Anti-Inflammatory Mediterranean Plate
This is the Mediterranean table in a bowl: extra-virgin olive oil, tomatoes, olives, garlic, and herbs. Nothing is fried. The oil is the sauce. Chili flakes add heat without a heavy cream dip.
Chop the mix fine enough to cling to bread, but leave it chunky so it looks like the photo.
Frequently Asked Questions ❓
Fresh tomatoes or sun-dried? 🍅
Oil-packed sun-dried tomatoes match the concentrated red in the photo. Ripe Roma tomatoes work if you seed them first.
What olives should I use? 🫒
Kalamata or a mix of green and black. Pit them before you chop.
How long does it keep? 🥡
3 days in the fridge, covered with oil. Bring it to room temperature before serving so the oil loosens.
What should I serve it with? 🥖
Toasted baguette, warm pita, or raw cucumber spears. It also works spooned over grilled fish or chicken.
🍅 Tomato Olive Bread Dip
Ingredients 🛒
- ½ cup oil-packed sun-dried tomatoes, drained and finely chopped
- ½ cup pitted olives, finely chopped
- ⅓ cup fresh parsley, chopped
- 2 garlic cloves, minced
- ½ teaspoon chili flakes
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- Toasted baguette, to serve
Instructions 👩🍳
- Finely chop the sun-dried tomatoes, olives, parsley, and garlic. They should look coarse, not paste-smooth.
- Stir in the chili flakes, oregano, salt, and pepper.
- Pour in the olive oil and balsamic or lemon juice. Mix until the oil turns red-gold and the solids are coated.
- Rest 10 minutes if you have time so the garlic softens into the oil.
- Spoon into a shallow bowl, add a little extra oil around the edge, and serve with toasted baguette.
Nutrition
| Nutrient | Per serving (1/6, dip only) |
|---|---|
| Calories | 190 |
| Protein | 1g |
| Net carbohydrates | 3g |
| Total carbohydrates | 4g |
| Fiber | 1g |
| Total fat | 19g |
| Sodium | 320mg |
Estimates based on olive oil, sun-dried tomatoes, and olives. Bread is extra. Exact numbers vary with how much oil you pour around the bowl.
Notes & Tips 💡
- Use an extra-virgin olive oil you like the taste of. It is the whole dip.
- If the mix looks dry, add more oil, not more salt.
- A food processor works on pulse. Stop before it turns into paste.
- Warm the bread. Cold bread does not pick up enough oil.
- This is best at room temperature, the same day you chop it.
This Tomato Olive Bread Dip is briny, garlicky, and done in 10 minutes. A simple bowl built on olive oil, tomatoes, olives, and herbs. 🍅🥖
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
