Step 1: Infuse the Oil
- In a small saucepan, heat the olive oil over medium-low heat.
- Add the finely chopped shallot, grated garlic, and red chili flakes. Cook for 4–5 minutes , stirring occasionally, until the garlic is golden and fragrant. Be careful not to burn the garlic, as it can become bitter.
- Remove the saucepan from the heat and let the infused oil cool slightly (about 2–3 minutes).
Step 2: Mix the Dip
- Pour the warm infused oil into a mixing bowl.
- Stir in the grated Parmesan cheese, chopped sun-dried tomatoes, chopped olives, parsley, basil, balsamic vinegar, and Maldon salt. Mix well to combine all the ingredients.
Step 3: Serve
- Taste the dip and adjust the seasoning if needed—add more salt, chili flakes, or balsamic vinegar to suit your preference.
- Transfer the dip to a serving bowl and serve with slices of warm, crusty bread for dipping.
Pro Tips
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