Bread Dipping Oil: My Go-To Crowd-Pleaser Recipe
How This Bread Dipping Oil Became My Party Crutch
Let me start by saying: if you, like me, secretly (or not-so-secretly) love bread for dinner, then this bread dipping oil is about to be your new favorite trick. The first time I made this was when I forgot to buy actual butter for a dinner party. Panic! But you know, sometimes winging it works better. Grabbed a bottle of olive oil, scavenged a few jars of things (found a lone sun-dried tomato lurking behind the pickles), and in about 2 minutes, I had people raving like I’d invented something brand new (I hadn’t, obviously; Italians have been doing this forever). Honestly, sometimes making bread the main event feels rebellious in all the right ways. Plus, whoever decided bread was just a side clearly never met my cousin Sharon, who treats this oil like liquid gold at our family gatherings.
Why I Keep Coming Back to This (and Maybe You Will Too?)
I make this bread dipping oil honestly whenever I can’t be fussed to do individual appetizers (or when I’ve burnt the first batch of crostini; it’s happened). My family goes a bit bananas for this because it always hits the table warm, kinda rustic, and you can riff on it endlessly. Sometimes I’m scraping the bottom of my olive oil bottle and just throw in whatever herbs I didn’t kill that week. Actually, I think it almost tastes better when you’re a bit loose with the measurements—makes it feel homey. And for real, if you’re sick of the same old butter routine (or, like me, you’ve run out… again), this is your ticket.
Stuff You’ll Need (No Judgment If You Sub Things!)
- 1/2 cup olive oil – I usually go for extra virgin, but I promise, regular olive oil’s fine if that’s all you have. My grandmother always insisted on Colavita, but honestly, no one’s checking.
- 2 cloves garlic, minced – Or 1 teaspoon pre-minced, if, like me, you sometimes just can’t be bothered.
- 1 teaspoon dried Italian herbs – Oregano, basil, or thyme in any combo work, or, in a pinch, I’ve even chucked in some pizza seasoning. Not the same, but hey.
- Pinch of crushed red pepper flakes – Optional if you don’t like heat; add more if you do!
- Freshly cracked black pepper – Don’t skip this; pre-ground is okay but lacks oomph.
- 1/4 teaspoon flaky sea salt – Table salt is fine, but Maldon salt (I found out about it through this article) is fantastic.
- 2 tablespoons grated parmesan – Totally optional, but my brother says it’s non-negotiable.
- 1 tablespoon chopped sun-dried tomatoes or roasted red peppers – Only if you feel fancy.
- Tiny splash of balsamic vinegar – Confession: I sometimes forget this, and no one seems to mind.
- Bread (baguette, ciabatta… whatever’s crusty and not too soft)
Let’s Make It! (Don’t Overthink This)
- Pour the olive oil into a shallow bowl or plate. (This is where I usually taste a little—don’t judge.)
- Add the minced garlic, then the dried herbs, red pepper flakes, cracked black pepper, and salt. Honestly, sometimes I do all this using just my fingers instead of a spoon if I’m in a rush.
- If you’re feeling it: sprinkle in the parmesan and sun-dried tomatoes. If not, skip straight to a drizzle of balsamic. Balsamic makes it look like you planned this all along.
- Swirl everything together gently with a fork. Don’t stress if it looks a bit, I dunno, messy—it’ll settle once you start dipping.
- Slice up your bread. Toast it lightly if you like (I usually aim for warm but not too crispy, so it soaks up all that oil). Or just rip off pieces like a gremlin—works both ways.
Random Notes from Someone Who’s Spilt Oil Twice (Just Me?)
- If you use pre-minced garlic, go light. It’s way more aggressive than fresh, which I learned after an accidentally fiery batch.
- I think a little lemon zest is oddly good in this, especially if you’re serving wine. Not required though.
- Actually, if your oil looks a bit cloudy, don’t panic. It’s just the right temp for dipping.
- One time I tried adding chopped olives and, um, it was a texture disaster. Maybe avoid that one.
Things I’ve Tried (Some Hits, One Big Miss)
- Lemon zest: Adds a nice zing; my aunt says it’s “summer in a bowl” (whatever that means).
- Crushed anchovies: Okay, this is polarizing, but if you love umami, go for it—but it’s not for everyone. My kids were not fans.
- Chili oil: Drizzle a tiny bit for heat. Once, I went a little wild and kind of regretted it, so be careful.
- Herb overload: One time I dumped in every green thing I owned. It tasted, well, like a garden exploded. Less is more.
If You Don’t Have Fancy Gear—No Worries
I’ve seen people make this in gorgeous shallow bowls, but honestly, a cereal bowl or even a mug (I’ve done it) works. No garlic press? Chop it small or use the flat side of your knife and smush it up. If you’re after something *super* fine, a microplane grater is nice, but seriously, no need for special kit unless you want to show off (I once used a teacup—looked cute, would do again).
Storing Leftovers—Not That You’ll Have Any
Confession: This oil never sticks around longer than a couple of hours in my house. But, theoretically, you can cover leftovers and keep in the fridge for 2-3 days. It’ll solidify a bit; just let it sit out for ten minutes before using, give it a stir, and you’re good. On second thought, it might even taste better the next day after the flavors get cozy together.
How We Serve It (And Sometimes Just Eat It Plain!)
I like to break out this oil whenever we have people over, but honestly, Tuesday night pasta dinners have featured this as the main event, too. My family’s tradition is to serve it in the center of the table and let everyone attack. Sometimes we add a plate of sliced cheese on the side, or, when I’m feeling wild, throw in a second bowl with honey and see if anyone mixes it (the kids do). Oh, and it’s magic with fresh baguette—the crunch with the soft interior, just try it.
Lessons Form My Many (Many) Batches
- Please don’t rush the oil mixing; once I did and, ugh, the herbs clumped up and everything was bite-y in the wrong way.
- Let the oil—and especially the garlic—hang out together for at least a few minutes before you dig in. It honestly makes a huge difference, even if your stomach is rumbling.
- Sometimes I forget the salt, and it’s… underwhelming. Don’t be like (hungry) me.
Actually Useful FAQ (Yes, People Have Asked)
- Can I make this bread dipping oil ahead?
Yep! You can mix the oil, herbs, and garlic a few hours before. Just, don’t add cheese or balsamic until right before serving—it can get weird-looking otherwise. - Is it okay to use flavored olive oil?
Totally fine. Sometimes I use that garlic or chili-infused stuff from the grocery store. Makes things even speedier, no worries. - Do I have to use fresh herbs?
Nah—dried actually hold up better in the oil. Fresh basil is nice for color if you have it, but not required at all. - My oil solidified in the fridge. Broken?
Not at all—just let it warm up a bit, give it a quick stir, and all’s well. - Can I double or triple this?
Absolutely! I do when there’s a crowd, though keep in mind you’ll probably need to step up your bread game, too. Or just watch everyone fight over the last drop—your call!
P.S. If you’re thinking about making homemade bread for this, check the Kitchn’s guide—it’s honestly where I learned dough is less scary than it looks.
Ingredients
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly grated Parmesan cheese (optional)
Instructions
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1Pour the extra virgin olive oil into a small shallow dish.
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2Add minced garlic, dried oregano, dried basil, and crushed red pepper flakes to the oil.
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3Stir in the balsamic vinegar, sea salt, and black pepper until evenly combined.
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4Let the mixture sit for 5 minutes to allow the flavors to meld.
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5Sprinkle with freshly grated Parmesan cheese before serving, if desired.
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6Serve immediately with crusty bread for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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