Sun-Dried Tomato Garlic Olive Oil Dip – Dr Wendy Davis ND

Sun-Dried Tomato Garlic Olive Oil Dip


  • 1 jar (8 ounce)  oil-packed sun-dried tomatoes (Julienne cut makes it a bit easier)
  • 1-2 cloves garlic, grated
  • 1 small shallot, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked or regular paprika
  • 1-2 teaspoons chili flakes
  • 1/2 cup grated parmesan
  • fresh basil, for serving


  1. Drain the oil from the sun-dried tomato jar into a small saucepan, you should have 1/2 cup oil. 
  2. Chop 1/3 cup sun-dried tomatoes and mix into the oil.
  3. Add the garlic, shallot, oregano, thyme, paprika and chili flakes. 
  4. Over low heat and simmer until warm, 5 minutes. 
  5. Add the parmesan to a bowl and pour the hot oil over the cheese. Top with basil. Enjoy with bread (gluten-free or otherwise) for dipping.