Olive Oil Bread Dip

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This Olive Oil Bread Dip is a quick and easy way to start any meal or impress guests. The olive oil is combined with garlic, herbs, and sun dried tomatoes for a rich and complex taste. Perfect for dipping bread into, but also delicious as a dressing on salads or as a spread on sandwiches.

We like to eat it with fresh Italian bread, French bread, or baguette. Sourdough is a great option, too.

A mis-en-place of ingredients for Olive Oil Bread Dip

Pour the olive oil into a rimmed plate. Then add in the minced garlic, oregano, basil, red pepper flakes and sun dried tomatoes.

A small dish of olive oil with the add=ins at the center.

Whisk the add-ins into the olive oil. Then add the balsamic glaze in a swirl around the olive oil.

A blended dish of Olive Oil Bread Dip finished with balsamic glaze

Sprinkle all over with coarse salt.

A blended dish of Olive Oil Bread Dip finished with balsamic glaze with slices of bread around it

Cut up some fresh bread, dip and enjoy.

A piece of bread being dipped into the Olive Oil Bread Dip

FAQS:

What will I need to complete this recipe?

You will need the following ingredients:
Extra virgin olive oil, garlic, dried oregano, dried basil, red pepper flakes, sun dried tomatoes, balsamic glaze, coarse salt, French bread slices
You will need the following supplies:
A small rimmed plate

What are the storage instructions?

Place leftover bread dip into an airtight container and refrigerate for up to 2 days.

Should I eat these warm or cold?

This Olive Oil Bread Dip is best at room temperature.

Notes:

Place leftover bread dip into an airtight container and refrigerate for up to 2 days.

We like to eat it with fresh Italian bread, French bread, or baguette. Sourdough is a great option, too.

Feel free to experiment with which herbs and spices you add to customize the flavor.

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Olive Oil Bread Dip

Prep Time5

Total Time5

Course: Appetizer, Side Dish, Snack

Cuisine: American, Italian

Keyword: bread dip, olive oil

Servings: 4 servings

Ingredients

⅓ cup extra virgin olive oil
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes
1 tablespoon sun dried tomatoes, minced
1 teaspoon balsamic glaze
¼ teaspoon coarse salt
Fresh bread slices, for serving

Instructions

Pour the olive oil into a rimmed plate.
Add in the minced garlic, oregano, basil, red pepper flakes and sun dried tomatoes. Whisk into the olive oil.
Add the balsamic glaze in a swirl around the olive oil. Sprinkle all over with coarse salt.
Cut up some fresh bread, dip and enjoy.

Notes

Place leftover bread dip into an airtight container and refrigerate for up to 2 days.
We like to eat it with fresh Italian bread, French bread, or baguette. Sourdough is a great option, too.
Feel free to experiment with which herbs and spices you add to customize the flavor.