Skip links
  • Servings: 4–6

Sun-Dried Tomato Bread Dip

A rustic Italian dipping oil bursting with bold Mediterranean flavor. Cara Mia’s Sun-Dried Tomatoes bring tangy richness to this savory mix of garlic, olives, herbs, and parmesan perfect for warm sourdough or your next grazing board.

Recipe Tip:

  • Use as a sandwich spread or spoon onto grilled chicken
  • Make it creamy by blending in a little ricotta or whipped feta

Ingredients:

  • 1 jar Cara Mia Sun-Dried Tomatoes, chopped
  • ⅓ cup chopped olives (kalamta or green)
  • 2 garlic clove, minced
  • 2 tablespoons chopped parsley
  • ½  teaspoon crushed red pepper flakes
  • ¼ cup freshly grated parmesan cheese
  • ½ cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons reserved tomato oil (plus more if needed)
  • Kosher salt and freshly ground black pepper, to taste
  • Crusty bread, for serving

Step by Step:

Step 1: Mix the Dip

In a bowl, combine sun-dried tomatoes, olives, garlic, parsley, red pepper flakes, and parmesan.

Step 2: Add Olive Oil


Stir in the olive oil and let sit for 15-30 minutes to allow the flavors to meld.

Step 3: Serve with Bread

Spoon into a shallow dish or ramekin. Serve with crusty, warm artisan bread.

You may also like...