Spicy Herb Olive Oil Bread Dip
Ingredients
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½ cup extra-virgin olive oil
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2–3 tbsp sun-dried tomatoes, finely chopped
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1–2 tbsp chili flakes (adjust for heat)
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1 tbsp fresh rosemary, finely chopped
(or thyme/oregano, or a mix) -
1 tbsp fresh parsley, finely chopped
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1 tbsp pine nuts (or chopped walnuts)
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1 small garlic clove, very finely minced or grated
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½ tsp sea salt
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¼ tsp black pepper
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Optional:
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Zest of ½ lemon
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1 tsp balsamic vinegar
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Instructions
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Warm the oil (optional but recommended):
Gently warm the olive oil in a small pan over low heat (don’t let it fry or bubble). -
Add aromatics:
Stir in garlic and chili flakes. Heat for about 30–60 seconds until fragrant. -
Mix everything:
Remove from heat and stir in sun-dried tomatoes, herbs, pine nuts, salt, and pepper. -
Finish:
Add lemon zest or balsamic vinegar if using. Taste and adjust seasoning. -
Serve:
Pour into a small bowl and serve warm or at room temperature with crusty bread.
Tips
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It gets better after 10–15 minutes as flavors blend.
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Store leftovers in the fridge up to 1 week (bring to room temp before serving).
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Great on pasta, roasted veggies, or drizzled on eggs too.
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