There isn’t an easier appetizer than a loaded bread dipping oil, and this sun-dried tomato pesto version is a seriously flavor-packed option for your next party or date night. You need just six ingredients, five minutes, and there’s no cooking involved.
I’ve said it before, and I’ll say it again – there just isn’t an easier appetizer than a bread dipping oil. It takes about 5 minutes all up, looks gorgeous, and is ALWAYS a crowd-pleaser.
This version – a twist on my herby basil pesto dipping oil – is a fun one for entertaining at any time of the year. It can easily be prepared ahead of time and uses simple ingredients you probably already have in your kitchen.
While it’s wonderful as a dip by itself, you can use this lovely oil in a variety of ways. Drizzle it over grilled meat – try pairing it with harissa grilled chicken, juicy lamb koftas, roast herby chicken or a steak – toss it through pasta for a quick and easy no-cook pasta sauce, spoon it over steamed rice, loaded baked rice or skin-on roast potatoes, or use it as a topper for another dip, like creamy oil free hummus or creamy whipped feta dip.
Ingredients You’ll Need
- Olive oil. Good quality, extra virgin olive oil is best – it forms the base of the dip, so you want one that has a nice flavor to it.
- Sun-dried tomato pesto. This has to be one of my favourite flavor enhancers and something I try to have on hand. I love making my own (you need just six ingredients), but you can find it at the grocery store (often called red pesto). It’s a fab combination of sundried tomatoes, parmesan, almonds, garlic and olive oil.
- Almonds. You could replace almonds with pine nuts, cashews, walnuts, pecans, pistachios, pumpkin seeds, or sunflower seeds. They’re all lovely.
- Herbs. I’m using fresh oregano and thyme, but you could use basil if you like. Or, use dried herbs.
- Lemon. A little squeeze of lemon juice freshens the dip up, and using fresh lemon, rather than bottled, is best.
How to Make Sun-dried Tomato Bread Dipping Oil
It really is as simple as mixing all your ingredients with olive oil and then giving it a little taste to see if it needs any salt. The hardest part of the recipe is probably chopping up the almonds!
PRO TIP: Mix your dip in the bowl – or lipped plate – you’re planning on serving it in to save on washing up.
Watch How to Make Sun-dried Tomato Dipping Oil
Sun-Dried Tomato Dipping Oil FAQs
Yes, absolutely. The herbs may dull in colour slightly, the longer they sit in the oil, so if you’re planning to serve the dip at a party, I’d wait until you’re ready to serve to mix them through if you’d like to keep them nice and vibrant. Leftovers will keep well for at least 1 week in the fridge in a covered container.
While it’s lovely as a dip by itself, it makes a wonderful sauce to drizzle over grilled meat (try it with miso grilled chicken, harissa grilled chicken, roast herby chicken or juicy lamb koftas), as a topper for no-knead chili cheese focaccia, toss it through pasta for a quick no-cook pasta sauce or spoon on top of rcreamy tomato and mascarpone risotto or drizzle it on top of creamy oil-free hummus or creamy whipped feta dip (or this whipped sundried tomato feta dip).
Four More Bread Dipping Oils to Try
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Sun-dried Tomato Pesto Bread Dipping Oil
- Total Time: 5 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
There isn’t an easier appetizer than a loaded bread dipping oil, and this sun-dried tomato pesto version is a seriously flavor-packed option for your next party or date night. You need just six ingredients, five minutes and there’s no cooking involved.
Ingredients
- 1/2 cup olive oil
- 1/4 cup sun-dried tomato pesto
- 1 tablespoon lemon juice
- 1 tablespoon of roasted almonds, chopped
- A handful of fresh thyme leaves
- A handful of fresh oregano leaves, chopped
Instructions
- Mix the oil. Add 1/2 cup of olive oil, 1/4 cup sun-dried tomato pesto, 1 tablespoon of lemon juice, 1 tablespoon of chopped almonds, and the oregano and thyme to a serving bowl or lipped plate. Mix well to combine, then taste and season with a little salt if needed.
- Serve. Arrange a selection of bread (I always recommend soft, fluffy no-knead focaccia) around the dipping oil and let everyone help themselves.
Notes
STORAGE INSTRUCTIONS: The dip will keep well, for 1 week in the fridge, stored in a covered container. The herbs will dull in colour once they’re mixed with the oil so if you’re planning on serving it for a party, I recommend mixing the herbs as you’re going to serve.
INGREDIENT NOTES: You can find sundried tomato pesto at regular grocery stores (it might be labelled as red pesto). Go for good-quality, extra virgin olive oil for the best flavour, and try to use fresh lemon juice, rather than bottled. You could swap the almonds for pine nuts, pistachios, cashews, pecans, walnuts, pumpkin seeds or sunflower seeds.
- Prep Time: 5
- Category: dips
- Method: no cook
- Cuisine: american
Nutrition
- Serving Size: 1 tablespoons
- Calories: 111
- Sugar: 0.6g
- Sodium: 1.7mg
- Fat: 12.1g
- Saturated Fat: 1.7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1.4g
- Fiber: 0.5g
- Protein: 0.6g
- Cholesterol: 0mg
