Spicy Herb Olive Oil Bread Dip

Spicy Herb Olive Oil Bread Dip

Ingredients

• ½ cup extra-virgin olive oil

• 2–3 tbsp sun-dried tomatoes, finely chopped

• 1–2 tbsp chili flakes (adjust for heat)

• 1 tbsp fresh rosemary, finely chopped
  (or thyme/oregano, or a mix)

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp pine nuts (or chopped walnuts)

• 1 small garlic clove, very finely minced or grated

• ½ tsp sea salt

• ¼ tsp black pepper

• Optional:

  • Zest of ½ lemon

  • 1 tsp balsamic vinegar

Instructions

1. 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).

2. Add aromatics:
   Stir in garlic and chili flakes. Heat for about 30–60 seconds until fragrant.

3. Mix everything:
   Remove from heat and stir in sun-dried tomatoes, herbs, pine nuts, salt, and pepper.

4. Finish:
   Add lemon zest or balsamic vinegar if using. Taste and adjust seasoning.

5. Serve:
   Pour into a small bowl and serve warm or at room temperature with crusty bread.

Tips

• It gets better after 10–15 minutes as flavors blend.

• Store leftovers in the fridge up to 1 week (bring to room temp before serving).

• Great on pasta, roasted veggies, or drizzled on eggs too.