Just when you think eating fresh bread can’t get any better, this Olive Oil Bread Dip Recipe comes along. It’s a simple olive oil-based dip seasoned with Italian herbs, balsamic vinegar, and cheese that pairs perfectly with slices of crusty bread. I rarely eat homemade bread without it anymore.
I’m almost at the point of making homemade bread my entire personality because the process is so rewarding and the results are bakery-worthy. Much of my spare time is spent working on a loaf of Sourdough Bread or making Homemade White Bread for sandwiches.
Olive Oil Bread Dip
You will almost always find olive oil bread dip served alongside the bread basket at Italian restaurants. It’s a simple yet elegant and flavorful dip made with extra virgin olive oil, balsamic vinegar, and dried Italian herbs. Despite the simple ingredients, just one dunk in the dip adds flavor and body to each bite of bread.
As a homemade bread enthusiast, I’ve been making this easy bread dip for years. I like to serve it before an Italian family dinner with crusty bread, like ciabatta, a baguette, focaccia, or sourdough, to warm up our palates. I’ll show you how to make my easy 6-ingredient version and share even more flavor variations for days when you feel like mixing things up.
Ingredients and Substitutions
- Oil: It couldn’t hurt to splurge on a quality cold-pressed extra-virgin olive oil for this bread dip, as its pure and delicate flavors have nowhere to hide. If you’re not a big fan of olive oil flavors, use a light olive oil instead.
- Herbs: I seasoned the olive oil with dry oregano, but a dry Italian seasoning blend could also be used.
- Garlic: Fresh garlic cloves add a mouthwatering pop of savoriness. Garlic granules or pre-chopped garlic could be used as substitutes, but they don’t pack the same punch.
- Cheese: I used freshly grated Parmigiano Reggiano. If you need a substitute, use Pecorino Romano or Asiago cheese.
- Vinegar: Olive oil and balsamic vinegar are a match made in heaven. I made this dip with the classic 8-parts oil to 1-part vinegar ratio for the perfect balance of body, richness, and zing.
- Seasonings: Just coarse salt and cracked black pepper.
How to Make Olive Oil Bread Dip
Mix the oil and seasonings: To start, I pour the olive oil over a small, shallow plate and then stir in the oregano, garlic, cheese, salt, and pepper.
Add the vinegar: Next, I drizzle the balsamic vinegar over the oil dip
Serve: My olive oil and balsamic bread dip is now ready to serve with slices of crusty bread.
Chef Tip + Notes
Since olive oil and balsamic vinegar are the stars of this recipe, I recommend selecting high-quality bottles of both to maximize the flavor of your bread dip. Look for cold-pressed extra-virgin olive oil in a dark glass bottle with a recent harvest date. For the vinegar, choose a DOP-designated balsamic vinegar made 100% from grapes (added sugars or colors will affect its flavors).
- Olive oil and vinegar ratio: The dip has a great balance of savory and tangy flavors thanks to the 8:1 oil-to-vinegar ratio. For a tangier flavor, increase the vinegar to 1 1/2 tablespoons instead.
- Change the herbs: You can replace or combine the dry oregano with dried basil, thyme, parsley, rosemary, and/or marjoram for extra layers of herbaceousness.
- Spicy add-ins: A pinch of red pepper flakes is more than welcome here if you like a subtle heat.
- For an ultra-fresh dip, swap the dried herbs for your favorite fresh Italian herbs and stir in 1 tablespoon of finely chopped sun-dried tomatoes or Calabrian chili paste.
- Dairy-free option: Omit the cheese to keep this recipe dairy-free.
- For a longer shelf life, substitute garlic powder or garlic granules for the fresh garlic and omit the cheese from the recipe. The dip should last for up to 5 months at room temperature this way.
Serving Suggestions
I almost always pair this easy olive oil dip with hard, crusty breads, such as ciabatta or baguette slices. The olive oil softens the bread perfectly and never makes it soggy. Softer breads, like dinner rolls or white sandwich bread, don’t work quite as well.
This is a perfect appetizer for an Italian-inspired dinner. In our house, we always enjoy dunking the bread in the dip while we wait for the lasagna bolognese to finish baking in the oven or while the Italian meatballs are still simmering in tomato sauce.
Make-Ahead and Storage
Make-Ahead: The dip can be prepared without the vinegar 1 to 2 days in advance.
How to Store: The leftover dip will keep for up to 1 month in the refrigerator. The olive oil may solidify after chilling, but it will re-liquify after sitting on the kitchen counter for about 30 minutes.
More Appetizer Recipes
Olive Oil Bread Dip Recipe
Ingredients
- ½ cup olive oil
- 2 teaspoons dry oregano
- 1 smashed garlic clove
- 3 tablespoons finely grated Parmigiano Reggiano
- 1 tablespoon balsamic vinegar
- coarse salt and freshly cracked pepper to taste
Instructions
- Add the olive oil to a small plate and stir in the oregano, garlic, cheese, salt, and pepper.
- Drizzle the balsamic over the top.
- Serve with a side of sliced bread.
Olive Oil Bread Dip Recipe