Olive Oil Bread Dip

Olive Oil Bread Dip is a quick, flavorful appetizer that transforms a simple loaf of bread into something irresistible. Made with high-quality olive oil, herbs, spices, and sometimes a touch of garlic or cheese, this dip is perfect for dinner parties, charcuterie boards, or just a cozy night in with warm, crusty bread.

Why You’ll Love This Recipe

I love how effortless and customizable this dip is. It takes only minutes to make and adds a gourmet touch to any meal. The rich, peppery flavor of extra virgin olive oil blends perfectly with herbs and seasonings, creating a savory dip that’s bursting with flavor. It’s a great way to elevate even the simplest of breads.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Extra virgin olive oil (the better the oil, the better the dip)

• Minced garlic (fresh or roasted)

• Dried or fresh herbs (such as basil, oregano, thyme, or rosemary)

• Crushed red pepper flakes (optional for heat)

• Grated Parmesan cheese (optional)

• Balsamic vinegar (optional, for a tangy twist)

• Salt

• Freshly ground black pepper

Directions

1. I start by pouring olive oil into a shallow bowl or small plate.

2. I add in the minced garlic, dried herbs, salt, and black pepper, stirring gently to combine.

3. If I’m using Parmesan, I sprinkle a bit on top, along with crushed red pepper flakes for a touch of heat.

4. For extra flavor, I drizzle a little balsamic vinegar right in the center.

5. I serve it immediately with slices of warm, crusty bread like baguette, ciabatta, or sourdough.

Servings and timing

This dip serves about 4–6 people as an appetizer. It takes just 5 minutes to prepare—no cooking required.

Variations

Sometimes I swap in fresh herbs if I have them on hand. I’ve also added a dash of lemon zest or a spoonful of sun-dried tomato paste for extra flavor. For a creamy version, I stir in a touch of soft goat cheese or feta.

storage/reheating

I store any leftover dip in a sealed container in the fridge for up to 3 days. If the oil solidifies, I let it come to room temperature before serving. I don’t reheat it, as it’s meant to be served at room temperature.

FAQs

What kind of olive oil should I use?

I always go for extra virgin olive oil with a bold, fruity flavor—it makes all the difference in a no-cook dip like this.

Can I make this ahead?

Yes, I often mix the herbs and spices into the oil a few hours in advance to let the flavors blend. Just give it a stir before serving.

Is this dip gluten-free?

The dip itself is gluten-free. I just pair it with gluten-free bread or crackers if needed.

Can I use fresh herbs?

Absolutely. Fresh herbs add a vibrant flavor—just chop them finely and add them right before serving.

What’s the best bread for dipping?

I love it with warm, crusty breads like baguette, sourdough, focaccia, or artisan rolls. Anything with a good crust and soft interior works great.

Conclusion

Olive Oil Bread Dip is one of those simple pleasures that I never get tired of. It’s fast, flavorful, and always a hit whether I’m hosting or just treating myself. With a few pantry staples and a loaf of good bread, I can create something that feels special every time.