Description
This smoky Mediterranean bread dip combines extra virgin olive oil, balsamic vinegar, crisp peppers, tomatoes, buttery olives, and fresh herbs. Smoked paprika adds depth, while lemon zest keeps every scoop bright. Serve with warm ciabatta or focaccia for a colorful appetizer.
Ingredients
Scale
Ingredients
For the Dipping Oil
- 1 cup extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon sweet Spanish smoked paprika
- ½ teaspoon red pepper flakes, plus more to taste; use up to 2 teaspoons for a hotter dip
- Flaky salt and freshly ground black pepper, to taste
For the Vegetables and Add-Ins
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced green bell pepper
- ½ cup finely chopped cherry tomatoes, excess juice drained
- ¼ cup finely chopped sun-dried tomatoes, drained if oil-packed
- ¼ cup finely chopped pitted Castelvetrano olives, drained
- 1 tablespoon finely minced garlic
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons fresh basil, sliced into thin ribbons
- Finely grated zest of 1 lemon, yellow portion only
For Serving
- 2 tablespoons freshly grated Parmesan, optional, plus more to taste
- 1 loaf ciabatta or focaccia, warmed and sliced
Instructions
Instructions
- Prepare the vegetables. Wash and dry the peppers and cherry tomatoes. Remove the pepper stems, seeds, and white ribs, then finely dice. Finely chop the cherry tomatoes and drain excess juice without squeezing. Drain and chop the sun-dried tomatoes and olives.
- Prepare the herbs and garlic. Dry washed herbs thoroughly. Mince the garlic, chop the parsley, and slice the basil into thin ribbons. Finely grate the lemon’s yellow zest, avoiding the white pith.
- Gently warm the oil. Pour the olive oil into a small saucepan over the lowest heat. Warm for approximately 1–2 minutes, until only lukewarm, then remove from the heat. Do not allow smoking or sizzling, and do not test with your finger. Alternatively, skip heating and use room-temperature oil.
- Combine the dip. Pour the oil into a wide, shallow, heat-safe serving bowl. Add the balsamic vinegar, peppers, cherry tomatoes, sun-dried tomatoes, olives, garlic, parsley, basil, and lemon zest. Stir to combine.
- Add the seasoning. Stir in the smoked paprika, ½ teaspoon red pepper flakes, and a little black pepper. Taste on a piece of bread and gradually add more chili flakes if desired. Wait until after adding Parmesan to adjust the salt.
- Rest and warm the bread. Let the dip stand for 15–20 minutes. Meanwhile, warm the sliced bread on a baking sheet at 350°F (175°C) for approximately 5–8 minutes, until warmed through with lightly crisp edges.
- Finish and serve. Scatter Parmesan over the dip, if using. Taste and add flaky salt only if needed. Stir gently and serve with warm bread and a small spoon for scooping up the vegetables.
Notes
Notes
- Timing: Total time includes a 15–20-minute rest. Warm the bread during resting.
- Best texture: Finely chop the vegetables and drain excess moisture so each scoop fits comfortably on the bread.
- Adjust the heat: Start with ½ teaspoon red pepper flakes. Increase gradually, up to 2 teaspoons for a hotter dip.
- Olive substitution: Kalamata olives provide a stronger, brinier flavor than Castelvetrano olives.
- Dairy-free: Omit Parmesan.
- Vegetarian: Use Parmesan-style cheese made with vegetarian rennet.
- Make ahead: Prepare earlier the same day and refrigerate promptly. Add basil and Parmesan near serving time for a fresher finish.
- Storage: Refrigerate promptly in a covered container at 40°F (4°C) or below and use within 4 days. Fresh garlic and herbs in oil require refrigeration; the balsamic does not make this dip suitable for room-temperature storage.
- Serving safety: Limit total time outside refrigeration, including resting and serving, to 2 hours, or 1 hour above 90°F (32°C). Discard dip left out longer. Store bread separately.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean