Bread Dipping Oil

This bread dipping oil is the kind of recipe that instantly makes any meal feel a little more special. Bursting with fresh herbs, garlic, and rich olive oil, it’s perfect for pairing with warm, crusty bread. Whether you serve it as an appetizer for guests or enjoy it on a quiet night at home, it’s simple to make and endlessly flavorful.

Early in the pandemic, I decided to try my hand at making a sourdough starter. Let’s just say it never quite took off. Either the starter didn’t grow, or I simply didn’t know what I was doing. I’ll give myself an “A” for effort since I managed to turn the discard into endless batches of crackers and muffins, but definitely an “F” for never producing an actual loaf of bread.

After finishing my master’s, I promised myself I’d try again. This time, to set myself up for success, I ordered a sourdough starter from King Arthur so I’d at least begin with one that was thriving—the rest would be up to me. And I’m happy to report, I’ve had plenty of bread-baking success! Which brings me to today’s recipe: this bread dipping oil. Because if there’s one thing I love, it’s a thick slice of toasted bread dipped in rich olive oil.

As a diabetes educator and dietitian, I’m often asked, “Can I eat bread?” The short answer is yes, but it’s a bit more nuanced than that. Everyone’s body responds differently to foods, so it’s important to understand how bread (and other foods) impact your blood glucose levels. This isn’t about avoiding bread entirely or fearing certain foods—it’s about approaching them with awareness and understanding. Factors like quantity, quality, and what you’re pairing it with all play a role in how your body responds. You can read more about that here! But for now… let’s get back to this delicious bread dipping oil.

Ingredients: Bread Dipping Oil

• Extra-Virgin Olive Oil: The base of the dipping oil and the star of the show! Rich, fruity, and full of heart-healthy fats, it gives the dip its silky texture and bold flavor. Look for an extra-virgin olive oil
• Garlic adds a sharp, savory depth that infuses the oil with an irresistible aroma and flavor. Use fresh and serve immediately! Add the garlic closer to serving time if you’re not serving it right away.
• Dried or Fresh Herbs: I used what I had on hand, i.e., fresh rosemary; however, you could also use oregano, basil, and parsley – herbs bring a fresh and complex layer to the oil, adding an Italian-inspired flavor profile that pairs beautifully with bread.
• Crushed Red Pepper Flakes: A touch of heat to balance the richness of the oil and the bread’s mildness.
• Black Pepper: simple and essential, enhancing all the other flavors.
• Balsamic Vinegar: This dipping oil is great all on its own. However, add some balsamic vinegar and you’re talking next level. The balsamic adds a tangy sweetness and brightness to cut through the richness of the oil.
• Lemon Zest: just like the name implies, it adds a little zest to the dish!
• Grated Parmesan: Sometimes I add the Parmesan, and sometimes I don’t. Parmesan lends a salty, umami-rich boost and a hint of texture to the dip. This can be optional.

How To Make Bread Dipping Oil

1. Prep your ingredients: Mince the garlic, finely chop any fresh herbs you’re using, and zest the lemon. Grate Parmesan if adding.
2. Combine the seasonings: In a small, shallow dish, add the garlic, herbs, lemon zest, crushed red pepper flakes, and black pepper.
3. Add the olive oil: Pour the extra virgin olive oil over the seasoning mixture. Stir gently to combine, allowing the flavors to mingle.
4. Optional extras: Drizzle with balsamic vinegar for added tanginess or sprinkle with Parmesan for an extra burst of flavor.
5. Serve: Pair with warm, crusty bread and enjoy immediately.

Tip: For the best flavor, let the oil and seasonings sit for 10–15 minutes before serving, allowing the garlic and herbs to fully infuse the oil. If you’re going to prep this to use later, leave out the fresh garlic and add it in just when you’re ready to serve. Additionally, you can always leave the fresh garlic out and use garlic powder as an alternative.

Tips & Tricks

• Storage: If you plan to use the bread dipping oil within a few hours, it’s okay to leave it at room temperature. However, if you’re preparing this ahead of time and/or have leftovers, store it in the refrigerator without the garlic.
• Use High-Quality Ingredients: I say this all the time; however, if your main ingredient is olive oil, make sure to use a high-quality extra-virgin olive oil (and balsamic vinegar) that is meant for dipping, not cooking/heating. It truly makes a difference in the taste.
• Fresh Herbs: If you have them on hand, use fresh. They do make a difference in terms of flavor. I only used rosemary as that’s what I had in my yard; however, once fall/winter comes around, I’ll be making this with basil and parsley too!
• Even chopping: this ensures you have a well-blended dip and also avoids anyone from getting a large piece of rosemary and/or garlic.
• Mix it thoroughly: Stir to combine and ensure all flavors are evenly infused. I added the balsamic vinegar in a drizzle to make a pretty picture, but you can bet yourself that I stirred it all in right before I actually dipped!
• Serve at room temperature: Serve the dipping oil at room temperature, as olive oil stored in the refrigerator can become solid. We want it liquid and ready for dipping!

Other Great Sauces/Dips

• Easy Whipped Ricotta
• Buttermilk Ranch Dip/Dressing
• Green Goddess Dip/Dressing
• Easy Peanut Sauce

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