John GS adapted by JojoM

Loaded olive oil dip with garlic, sun-dried tomatoes, olives, and parmesan. A quick, customizable dip for crusty bread and vegetables.
Loaded olive oil dip is a quick, customizable appetizer built on good olive oil, punchy acid, and salty mix-ins like olives, parmesan, and sun-dried tomatoes.
The oil carries the flavors while balsamic and lemon keep it bright. Finely chopped mix-ins suspend in the oil so every scoop has texture and depth.
Sun-dried tomatoes and olives bring savory intensity, parmesan adds nuttiness, and smoked paprika gives a warm finish. Parsley keeps it fresh.
Stir the oil and acid together, fold in the mix-ins, and let it rest briefly. Serve with crusty bread or crisp vegetables.
This is best enjoyed the same day. If you refrigerate it, let it come to room temperature and stir before serving.
Loaded olive oil dip with garlic, sun-dried tomatoes, olives, and parmesan. A quick, customizable dip for crusty bread and vegetables.

Let it sit for 10 minutes so the flavors meld.
Chop the tomatoes very finely so they blend into the oil.
Adjust the acid and salt to taste.
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Combine olive oil, balsamic vinegar, and lemon juice in a bowl.
Stir in parsley, garlic, sun-dried tomatoes, olives, parmesan, and smoked paprika.
Season with sea salt and let sit for 10 minutes.
Serve with crusty bread or crisp vegetables.
5/30/2024
So good with warm bread. Easy to overeat.
5/29/2024
Added lemon zest and it was perfect.
5/28/2024
Loved the mix of tomatoes and olives. Added a bit of chilli.
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Serving Size: 1/4 batch
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Michael Matthews (adapted by JojoM)