Sun-dried tomato dipping oil
Sun-dried tomato dipping oil recipe for the last of the summer sun
Late to the trend as always gals x
I don’t even know if dipping oils are still trending on TikTok, but honestly, who cares? Because this is one of those timeless food moments that will never not slap. A warm loaf of bread torn straight from the oven, dunked into glossy olive oil with tangy balsamic vinegar swirling through it, absolute heaven.
Now, let’s level it up. The first thing I judge a restaurant on? Its bread and butter offering (literally). And sure, butter always wins a place in my heart. But give me a dish of extra virgin olive oil filled with sun-dried tomatoes, garlic, fresh basil, oregano, maybe even a crumble of goat’s cheese, and I’m never leaving your table. It’s simple, but it feels instantly fancy. Like the kind of appetiser that makes people go, “OMG, you’ve thought of everything.”
Why you’ll LOVE this dipping oil
This sun-dried tomato dipping oil is versatile, affordable, and takes less than five minutes to make. It’s perfect for date nights, girls’ nights, lazy weekend lunches, or just snacking when you want to feel like you’re sitting at a rustic Italian trattoria instead of your kitchen table. It’s also completely customisable: keep it veggie-friendly, make it vegan, or add salty extras like anchovies or parmesan for a stronger kick.
What else can you add?
This recipe is just a base, so go wild:
For a salty vibe. Anchovies, black olives, feta, parsley. Amazing with crusty focaccia.
For brunchy energy. Cream cheese, dill, capers, chopped cornichons, with smoked salmon on the side.
For garlic bread lovers. Crispy sliced garlic, rosemary, and a snowfall of parmesan.
For Caesar salad vibes. Parmesan, anchovies, bacon, lemon zest, and garlic.
What oil should you use?
Go for good quality extra virgin olive oil since it’s the star of the show. I get it, olive oil prices are wild right now, but keep one nice bottle tucked away for moments like this. It really does make a difference, smoother, richer, and that grassy flavour balances perfectly with the sweetness of sun-dried tomatoes and balsamic vinegar.
FAQs
Can I make this ahead of time?
Yes! Mix it up a few hours before serving and let the flavours mingle. Just give it a stir before dunking your bread.
How long does it last?
Stored in a sealed jar in the fridge, this dipping oil will keep for up to 3 days. Just let it come to room temperature before serving so the olive oil isn’t solid.
What bread is best for dipping?
Crusty sourdough, ciabatta, focaccia, or even a baguette. Basically anything that can soak up all that herby, garlicky goodness.
Can it be vegan?
Absolutely! Just skip the cheese and it’s a naturally vegan appetiser.
Sun-dried tomato dipping oil
By Poppy Cooks
https://www.poppycooks.com/recipes/sun-dried-tomato-dipping-oil/
Ingredients
- 75ml good quality olive oil
- 1 tbsp sun dried tomato paste
- 2 cloves garlic, peeled and sliced
- 2 sprigs oregano, chopped
- 2 sprigs of thyme, leaves stripped and chopped
- 4-6 leaves of basil, chopped
- 15g soft goats cheese
- Splash of balsamic vinegar
- Salt and pepper
Metric
Imperial
Instructions
- Pour the olive oil into a small saucepan and tip in the sliced garlic and sun dried tomato paste. Add a pinch of salt and put over a medium-low heat, until the garlic is golden and the oil is infused.
- Pour the infused oil onto your serving plate and add little spoonfuls of the goats cheese. Sprinkle over the oregano and thyme, then drizzle the balsamic vinegar around.
- Season with a final pinch of salt and scatter over the sliced basil before serving with a crusty loaf of bread.