Description
A delicious spread made with sun-dried tomatoes, olive oil, garlic, and herbs, perfect for serving with crusty bread or pita.
Ingredients
Scale
- 1/2 cup sun-dried tomatoes (in oil or rehydrated if dried), chopped
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, finely minced or grated
- 1/2 tsp dried oregano or Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp chopped fresh parsley or basil
- 1 tsp lemon juice (optional)
- Salt and black pepper, to taste
- 2 tbsp grated Parmesan cheese (optional)
- Crusty bread, pita, or flatbread, for serving
Instructions
- If using dried sun-dried tomatoes, soak in hot water for 10–15 minutes, then drain and chop. If using jarred in oil, drain and chop directly.
- In a small skillet over low heat, warm the olive oil. Add minced garlic and cook for 1–2 minutes until fragrant (do not brown).
- Stir in chopped sun-dried tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Warm through for 1–2 minutes to blend flavors.
- Remove from heat and stir in lemon juice and chopped herbs.
- Transfer to a shallow dish, top with Parmesan (if using), and serve warm or at room temperature with bread.
Notes
- For a spicier version, increase the amount of crushed red pepper flakes.
- This spread can be made ahead of time and refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg