Loaded Olive Oil Bread Dip

This loaded olive oil bread dip with olives, sun-dried tomatoes, feta, and jalapeños is an easy Mediterranean appetizer.

Recipe Source Link:https://www.mygingergarlickitchen.com/loaded-olive-oil-bread-dip/

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RECIPE INGREDIENTS

» For Olive Oil Bread Dip

• 1/4 cup (60 ml) extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon freshly squeezed lemon juice
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup green olives
• 1/3 cup black olives
• 1/3 cup sun-dried tomatoes in oil, drained
• 2 tablespoons pickled jalapeños, sliced
• 2 tablespoons fresh cilantro, chopped
• 1/3 cup feta cheese, crumbled

» For Toasted Baguette

• 1 rye or whole-grain baguette
• 1-2 tablespoons olive oil, for drizzling

RECIPE INSTRUCTIONS

» How to Make Olive Oil Bread Dip

1. Slice the green and black olives and set them aside. Drain the sun-dried tomatoes slightly, roughly chop them, and set them aside. Slice the rye or whole-grain baguette into individual slices.
2. Arrange the baguette slices in a single layer in the preheated air fryer basket. Drizzle lightly with olive oil or spray with cooking oil. Air fry at 180°C (350°F) for 4-6 minutes, flipping halfway through, or until golden and crispy on both sides. After toasting, you can also rub each baguette slice with garlic for extra garlicky flavor.
3. To a serving plate or bowl, add the extra virgin olive oil, balsamic vinegar, freshly squeezed lemon juice, minced garlic, dried oregano, and ground black pepper. Mix well until combined.
4. Add the chopped sun-dried tomatoes, sliced green and black olives, pickled jalapeños, and cilantro. Give everything a good mix until the olives and herbs are nicely coated with the seasoned olive oil. Let the olive oil bread dip rest for about **10-15 minutes** so all those wonderful Mediterranean flavors can mingle together.
5. Once rested, top generously with crumbled feta cheese just before serving. Serve this loaded olive oil bread dip with crispy toasted baguette slices. Dip, scoop, and enjoy

RECIPE NOTES

1. I don't add salt to this olive oil dip because the brined olives, pickled jalapeños, sun-dried tomatoes, and feta are already salty enough. You can always taste and add some if needed.
2. Since olive oil is the base of this bread dipping sauce, a good-quality extra virgin olive oil gives you the best flavor.
3. I used toasted baguette, but you can also use untoasted bread for dipping.
4. A combination of green and black olives gives this dip plenty of flavor and beautiful color, but you can easily adjust the combination to your taste.

NUTRITION (Per Serving)

Calories: 275kcal | Fat: 17.9g | Carbohydrates: 23.6g | Protein: 5.5g | Fiber: 3.3g | Sugar: 3.3g | Sodium: 562.6mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.