Ingredients
Scale
- 1 cup extra virgin olive oil
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Crusty bread, for serving
Instructions
- In a food processor, combine the sun-dried tomatoes, garlic, basil, and parsley.
- Pulse until the mixture is finely chopped, but not completely pureed. You want some texture.
- Transfer the mixture to a small bowl. Add the olive oil, balsamic vinegar, and red pepper flakes (if using). Season with salt and pepper to taste.
- Stir well to combine all ingredients. Let the dip sit for at least 15 minutes to allow the flavors to meld together. Taste and adjust seasonings as needed.
- Serve immediately with crusty bread for dipping. Enjoy!
Notes
For a richer flavor, use high-quality extra virgin olive oil. Store any leftover dip in an airtight container in the refrigerator for up to 3 days. You can add other herbs like oregano or thyme to customize the flavor. For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg