In Good FlavorThis Loaded Olive Oil Dipping Sauce has a punch of flavor from olives, artichoke hearts, sun-dried tomatoes, red pepper flakes, anchovies, Parmesan cheese, and basil. Serve with crusty artisan bread for a taste of Italy.
This is the best olive oil dipping sauce I have ever made! Okay, maybe it’s the only olive oil dipping sauce I have ever made! But you know what? I hit it out of the park. It is packed with flavor. Each ingredient is distinctive and adds depth to the dish. I used olives, artichoke hearts, garlic, red pepper flakes, sun-dried tomatoes, basil, black pepper, and shaved Parmesan cheese to flavor extra light-tasting olive oil. Honestly, I like it better than any of the ones I have had at restaurants!
If you make this, please promise that you will not omit the one key ingredient I have not revealed. This ingredient adds distinctive flavor and is essential to the sauce. It’s ANCHOVIES!! If you don’t like anchovies, please force yourself to “shake it off.” They are cooked in the olive oil and disintegrate. All they do is enhance the flavor without making the dip taste fishy.
My favorite bread to serve with this is the crusty artisan type. Try this easy, No-Knead Artisan Bread if you want to make your own.
This appetizer is a little taste of Italy. Eating it transports me to the rolling hills, quaint farmhouses, and warm sunshine of Tuscany. I have never been there, but it has always been my happy place.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- I like using this olive oil for its delicate olive flavor. I use this all the time, and it’s perfect for this dip recipe.
- Don’t leave out anchovy fillets, even if you like the idea of anchovies. They do not make the dip taste fishy, but they do add umami and depth of flavor.
- I use this vegetable peeler as a cheese shaver. It does a terrific job at shaving small chards of Parmesan cheese.
You Might Also Like
Shrimp Wonton Chips
Tuna Salad Dip
Layered Seafood Dip
Loaded Olive Oil Dipping Sauce
Description
This Loaded Olive Oil Dipping Sauce has a punch of flavor from olives, artichoke hearts, sun-dried tomatoes, red pepper flakes, anchovies, Parmesan cheese, and basil. Serve with crusty artisan bread for a taste of Italy.
Ingredients
Instructions
- Soak sun-dried tomatoes in boiling water for about 5 minutes. Pat dry. (Skip these two steps if using tomatoes packed in olive oil.) Pat dry and finely chop.
- Finely chop artichoke hearts and olives. Mince the garlic.
- Preheat a small skillet or saucepan on medium-low heat and add 3 tablespoons of olive oil. Add anchovies and red pepper flakes. Cook for a minute or so, stirring to dissolve anchovies.
- Add garlic, artichoke, olives, tomato, and black pepper. Cook for a couple of minutes. Be careful not to let the garlic get too brown.
- Add the remaining oil. Remove from heat.
- When the oil is no longer hot, gently stir in the basil and cheese. Allow to rest at room temperature for about 20 minutes or so for the flavors to meld. Serve with crusty bread.
- Makes 4 to 6 servings.
Note
- The prep time given in the Recipe Info section does not include the 20 minutes of resting for the flavors to meld.
Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Wow! This sounds SO delicious! I saw the recipe over on Tasty Kitchen and wanted to drop by your blog to tell you "great job". I bet that it would taste incredible tossed with some angel hair pasta as well.
Think I could eat a whole lot of this dip! It looks incredibly moorish and delicious – perfect to be accompanied by a good cheese, crusty bread and red wine!
Looks so good. I think I'll use it as a dressing over salad.
Thanks so much for your kind words. And you are right—it would be so good on pasta, hot or room temp. I'll have to try that too! It's always great to get a visit from a fellow TK member. Thanks for stopping by, Terri!
I love the picture you just painted, Thalia. Add a couple of friends to the mix, and you've got a recipe for a perfect night of good food and conversion. Thanks for stopping by!
Yum! That's sounds great to me too!
Mmm….I love all of the ingredients in this dish – such wonderful bold flavors! I love that you added anchovies!
This looks so delish!
Thank you for stopping in and linking up with us this week on #TheWeekendSocial. We love your ideas and hope to see you again this weekend on KitchenDreaming.com. We have pinned, stumbled & shared your link across our Social Media, FB, G+ and Twitter.
Thank you so much, Rhonda!
Thanks, Valerie!
This dip is a mouth full of flavor, and I think the anchovies is a must. Thanks for stopping by, Kathleen.
I can't wait to try this awesome dipping sauce, it looks sooooo good! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you. I hope you'll try it.
Anchovies have been all over my food magazines recently and I have been dying to try them! I just need to work up the courage! Plus I get to the store and there are so many options that I just freeze up and pick up canned tuna instead 🙂 This sauce looks amazing! The perfect way to dip my toe into the anchovy craze…pun intended. sorry!
Please do try them, Lindsey. And using them in sauces is a perfect introduction to anchovies. I hope you start out with this dipping sauce. You will realize that you had nothing to fear!
This looks delicious, perfect with some crusty bread! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
Thanks, Laura!
"shake it off" Love that! Anchovies are an awesome addition for flavor. Love this recipe Thao!
Haa haa! Thanks Danielle! You and I know a little bit of anchovies makes all the difference! 🙂
This is a pretty over-the-top dipping sauce. I bet it'd be a hit at a party. It's almost like a make-it-yourself crostini.
You're right, it could qualify as a crostini. One thing for sure, it's pretty flavorful!
I like the whole idea of olive oil dipping sauce. The food must be paired with seasonings to smell and taste good.
Thank you so much! I agree 🙂
Thank you for sharing the recipe of such a delicious item with us.
This is wonderful! I love all of the goodies. It’s like a seriously delicious crostini topping!
Thank you Mimi! There is a whole lot going on in the olive oil.