Description
There isn’t an easier appetizer than a loaded bread dipping oil and this sundried 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 sundried 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 sundried 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 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