Prep Time 10

Total Time 25

Servings 6 Appetizers

This Mediterranean bread dip is filled with golden olive oil, briny olives, sweet sun-dried tomatoes, and a sprinkle of fresh lemon. It tastes like a bread dip from a high-end restaurant. You can serve it as part of a Mediterranean mezze or pair it with a rustic bread to soak up all the flavor, but be warned: this dip disappears within minutes.

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Mediterranean bread dip made with Kalamata olives, sun-dried tomatoes, and olive oil with a spoon on the plate and a toast point.

A Mediterranean bread dip filled with classic flavors

A picture of Ruth Grindeland the owner, recipe developer and content creator at Sinful Kitchen.

I love a good olive oil and balsamic vinegar bread dip; the perfection is in the simplicity. But sometimes I want a chunky olive oil dip filled with textures and flavors, and that is how this Mediterranean appetizer came about.

This sun-dried tomato dip combines my favorite Mediterranean flavors: Olive oil, sun-dried tomatoes, Kalamata olives, lemon, and basil. The result is a fresh and herby dip made without dry spices. I recommend pairing this dip with yeast bread, or, for deeper flavor, making my overnight no-knead bread.

With all those extra sun-dried tomatoes, try making one of my other favorite recipes, sun-dried tomato pesto or sun-dried tomato orzo salad.

Eat sinfully, live kindly ❤️
Ruth

What Makes This Bread Dip Different

It is filled with a fresh herby flavor, sweet sun-dried tomatoes, and salty olives.
This olive oil bread dip is made with fresh herbs (those dried herbs ruin a good bread dip in my humble opinion)
The dip rests for fifteen minutes before you serve it. This lets the garlic mellow and the herbs release their oils into the base.

Ingredients

Key Ingredient Notes

Extra-Virgin Olive Oil

Olive oil is the base for this bread dip. I recommend using the best olive oil within your budget.

Fresh Lemon

Always use fresh juice and zest, and never anything from a bottle.

Sun-Dried Tomatoes

You want to use plain oil-packed sun-dried tomatoes without added seasonings or herbs. They are richer and sweeter than the dried version. (In the mood for something slightly different? Try one of these sun-dried tomato substitutes.)

Kalamata Olives

Kalamata olives have a brine that adds saltiness and pairs perfectly with the sun-dried tomatoes. Make it easier on yourself and buy ones that are already pitted.

See the recipe card for complete information on ingredients and quantities.

Sun-dried tomato dip made with Kalamata olives, sun-dried tomatoes, and olive oil with a spoon on the plate and a toast point.

How to Make Mediterranean Bread Dip

Step One: Mix the base

In a small bowl or shallow plate, combine the garlic, finely chopped sun-dried tomatoes, Kalamata olives, lemon juice, lemon zest, parsley, and thyme.

Mediterranean bread dip ingredients on a plate before the olive oil is added.

Step Two: Add the oil, salt, and pepper

Using the same bowl, add the extra-virgin olive oil, flaky sea salt, and freshly ground black pepper. Stir the ingredients together. Let the dip sit at room temperature for 15 minutes. Before serving, give the dip a fresh stir and then top with freshly torn basil.

Mediterranean bread dip ingredients on a plate with the olive oil being added.

More Mediterranean Dips and Spreads

Personalize this Recipe (Variations and Substitutions)

Olives: If you want a milder olive flavor, swap the Kalamatas for Castelvetrano olives.
Heat: This recipe has a fresh and salty flavor. If you want to add some spice, try adding Aleppo pepper or harissa paste.
Nuts: If you want additional texture, sprinkle a spoonful of pine nuts or chopped pistachios on top.

Bread toast point loaded up with a sun-dried tomato and olive bread dip.

Tips

Microplane: If you have a microplane, use it to grate the garlic. The smaller the pieces, the more it will infuse into the olive oil.
Resting Time: Let the dip rest at room temperature. This allows the flavors to marry and deepen.
Serving Bowl: Always serve this Mediterranean bread dip in a shallow bowl or on a plate. This makes it easier to scoop up all the flavor with your bread.

Bread Dip Storing and Making Ahead Instructions

Storing: Store the leftover dip in an airtight container in the refrigerator for up to one day. The olive oil will solidify; this is normal when it is stored in the refrigerator. Let the dip sit at room temperature for 20 to 30 minutes, then give it a good stir. I recommend garnishing with a sprinkle of fresh herbs before serving.
Make-Ahead Instructions: I recommend serving this appetizer within the first 1 to 2 hours of making it. When you make it, omit the lemon and basil; add those two ingredients just before you serve it. This is slightly different from the storing time list above. My assumption is that you are making it ahead for a gathering and would want to serve it at peak flavor.