Sun-dried Tomato Dip (Print Version)
# Ingredients:
01 -
¾ cup extra virgin olive oil
02 -
1 shallot, finely chopped
03 -
6 cloves garlic, grated
04 -
1 teaspoon red chili flakes
05 -
½ cup grated Parmesan
06 -
¼ cup chopped sun-dried tomatoes
07 -
¼ cup chopped Castelvetrano olives
08 -
¼ cup chopped parsley
09 -
2 tablespoons chopped basil
10 -
2 tablespoons balsamic vinegar
11 -
1 teaspoon Maldon salt
12 -
Crusty bread, for serving
# Instructions:
01 -
Combine olive oil, finely chopped shallot, garlic, and red chili flakes in a medium saucepan. Heat over medium-low heat until the garlic is lightly browned, about 4-5 minutes. Remove from heat and let cool slightly.
02 -
Transfer infused oil to a medium bowl and add Parmesan, sun-dried tomatoes, olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir until well combined and serve with crusty bread.
# Notes:
01 -
Store the oil in the refrigerator for up to 1 week.