Sun Dried Tomato Olive Oil Bread Dip

Posted by Alexa Ketterling


  • 1/2 cup Senza Fina Extra Virgin Olive Oil
  • 1/4 cup sun-dried tomatoes in oil, drained and minced
  • 1 teaspoon red pepper flakes
  • 2-3 cloves fresh garlic, pressed
  • 2 tablespoons fresh basil, minced
  • 2 tablespoons freshly grated Parmesan cheese
  • Kosher salt and black pepper to taste
  • 1 Italian bread boule



  • Add the Senza Fina Extra Virgin Olive Oil to a shallow bowl. Add the remaining ingredients and season with salt and pepper to taste. Allow the dipping oil to sit for 30 minutes then remove the pressed garlic and serve with a crusty loaf of bread



  • Peel and press the garlic by placing the side of a chef's knife on the garlic clove and pressing firmly with the palm of your hand. Peel the skin off the garlic clove and add it to the bowl of dipping oil. For a stronger garlic flavor leave the garlic clove in the oil longer

Topics: Olive Oil

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