Can I make the dipping oil ahead of time?

Yes! The oil keeps well for 3 to 4 days in the fridge, though the colour of the herbs will dull over time so just keep that in mind if you are prepping it in advance.

What could I use instead of olives?

Use more sun-dried tomatoes, or you could use jarred artichokes.

What's the best type of bread to serve it with?

I always recommend soft, fluffy no-knead focaccia as the number one choice (it's just so great at soaking up the lovely flavours), but sourdough is equally great, as is this fab no-knead super seed bread , or rosemary parmesan bread .

Cranberry & Sundried Tomato Date Night Bread Dipping Oil

Name: Cranberry and Sun-Dried Tomato Date Night Bread Dipping Oil
Prep time: 10 min
Total time: 10 min
Cuisine: american
Ingredients: 1 cup olive oil; 1/2 cup sundried tomatoes, chopped finely; 1/2 cup parmesan cheese, grated; 1/4 cup olives, chopped finely; 2 tablespoons dried cranberries, chopped finely; 2 tablespoons dried apricots, chopped finely; 1 tablespoon flaked almonds; 1 teaspoon chilli flakes; A handful of thyme leaves; A handful of oregano leaves; 1 teaspoon flaky sea salt

Description

You can’t go wrong with a lovely, colorful, packed with flavor bread dipping oil. This pretty-in-pink version is PERFECT for date nights – it looks gorgeous, takes less than 10 minutes and uses easy-to-find ingredients. Just mix everything with olive oil and serve with a pile of your favorite bread (no-knead chili cheese focaccia or no-knead rosemary parmesan bread are excellent choices).

Ingredients

Units Scale

1 cup olive oil
1/2 cup sundried tomatoes, chopped finely
1/2 cup parmesan cheese, grated
1/4 cup olives, chopped finely
2 tablespoons dried cranberries, chopped finely
2 tablespoons dried apricots, chopped finely
1 tablespoon flaked almonds
1 teaspoon chilli flakes
A handful of thyme leaves
A handful of oregano leaves
1 teaspoon flaky sea salt

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Instructions

Mix the ingredients. Add all your ingredients to a bowl, or a large lipped plate. For ease, I usually mix the oil in the plate or bowl I’ll serve it in! Mix everything together, then taste, and add a little more salt if needed.
Serve. Serve the dipping oil with a pile of lovely fresh bread. My favourites are sourdough, fluffy focaccia, super seed bread or this fragrant rosemary parmesan bread.

Notes

INGREDIENT NOTES: You can play around here, based on what you like. Swap the dried cranberries and apricots for other dried fruit (raisins, sultanas, dried figs, strawberries or mango would be great), use pumpkin or sunflower seeds to keep it nut-free, or swap in pistachios, pecans, walnuts, hazelnuts or cashews. If you don’t like olives, just use more sundried tomatoes, or use chopped jarred artichokes.

MAKE AHEAD: The oil will keep well for 3 to 4 days in the fridge so it’s great for making ahead of time. Keep in mind that the vibrant colour of the thyme and oregano can dull over time. The oil can solidify in the fridge but it’ll soften up again once it’s been at room temperature for a few minutes.

LEFTOVERS? It’s perfect spooned on top of dips (I love it on creamy oil-free hummus or sun-dried tomato feta dip), drizzled on top of honey harissa grilled chicken, tossed through pasta, spooned on top of crispy skin-on roast potatoes, or mixed through salads to make a quick dressing.

Prep Time: 10
Category: appetizers
Method: no cook
Cuisine: american

Nutrition

Serving Size: 2 tablespoons