Mediterranean Bread Dip
A briny, herby Mediterranean bread dip with sun-dried tomatoes, Kalamata olives, fresh lemon and garlic in extra-virgin olive oil. Ready in 25 minutes with a 15-minute rest.
Servings: 6 Appetizers
Calories: 175kcal
Equipment
- 1 chef knife and cutting board
- 1 microplane or small grater
- 1 small bowl or shallow plate
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
- 2 tablespoons Kalamata olives, finely chopped
- 1 garlic clove, finely minced or grated
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 1-2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon flaky sea salt, plus more as needed
- freshly ground black pepper
- torn fresh basil, for serving
Instructions
- 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.
- 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, stir the dip again and top with freshly torn basil.
Nutrition
Calories: 175kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 152mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 158IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.4mg