Olive Oil Dip with Warm Bread

This olive oil dip with warm bread is the kind of appetizer that disappears before dinner is even on the table. Good extra virgin olive oil is poured over finely minced garlic, dried basil, oregano, parsley, a pinch of red chili flakes and a little parmesan, then left to sit for a few minutes so the herbs bloom and flavor the oil. Serve it in a shallow dish with slices of warm crusty bread for dipping, and you have a restaurant-style starter ready in about 15 minutes.

Why You’ll Like This Olive Oil Dip

There is no cooking, no blender and almost no cleanup. Everything goes into one shallow dish, and the only real work is mincing the garlic and warming the bread. The flavor is bright, herby and gently spicy, and it is easy to adjust to your taste.

• Quick: ready in about 15 minutes, most of it hands-off infusing time.
• Pantry-friendly: dried herbs, garlic, oil and a loaf of bread.
• Crowd-pleasing: perfect for pasta nights, game days, date nights and holiday spreads.

Ingredients

For the Dip

• 1/2 cup extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried parsley, or 1 tsp fresh parsley, chopped
• 1/2 tsp red chili flakes
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1/4 tsp salt (flaky sea salt is lovely here)
• 1 tbsp grated parmesan (optional)
• 1 tsp fresh lemon juice (optional)

For Serving

• 1 loaf crusty bread, sliced and warmed

You will need a small bowl or shallow dipping dish, a sharp knife or garlic press, and a baking sheet for warming the bread. Serves 4 as an appetizer.

Ingredient Notes

The olive oil: This dip is mostly oil, so use one you enjoy tasting on its own. A fruity, slightly peppery extra virgin olive oil gives the best flavor.

The garlic: Mince it as finely as you can, almost to a paste, so it spreads through the oil instead of landing in sharp bites. A microplane or garlic press makes this easy.

The herbs: Dried herbs release their flavor into oil beautifully. Crumble them between your fingers as you add them to wake up the aroma.

The bread: A crusty loaf with an open, chewy crumb soaks up the oil best. Sourdough, ciabatta, a rustic country loaf or a baguette all work.

How to Make Olive Oil Dip with Warm Bread

Step by Step

1. Mix the seasonings. In a shallow dish, combine the minced garlic, basil, oregano, parsley, red chili flakes, Italian seasoning, black pepper and salt. Spread them across the bottom of the dish.
2. Add the oil. Slowly pour the olive oil over the herb mixture. Stir gently with a spoon so all the herbs are coated.
3. Finish. Sprinkle in the parmesan, if using, and add the lemon juice for a little brightness. Stir once more.
4. Let it infuse. Set the dish aside for 10 to 15 minutes. This short rest softens the dried herbs and lets the garlic and chili flavor the oil.
5. Warm the bread. While the oil infuses, heat the oven to 350°F (175°C). Slice the bread, arrange it on a baking sheet and warm for 5 to 7 minutes, until the crust is crisp and the inside is soft and warm. You can also wrap the whole loaf in foil and warm it for 10 minutes before slicing.
6. Serve. Stir the oil once more so the herbs float evenly, then set the dish on a board with the warm bread fanned beside it. Dip, swirl and enjoy right away.

Tips for the Best Olive Oil Dip

Do Not Skip the Rest

Even 10 minutes makes a real difference. Dried herbs rehydrate in the oil and the flavor becomes rounder and more fragrant.

Salt to Taste at the End

Dip a piece of bread and taste before serving. Olive oil carries salt well, and a pinch more often makes the herbs pop.

Use a Shallow Dish

A wide, shallow plate or oval dish spreads the herbs out so every dunk picks some up. In a deep bowl they sink to the bottom.

Warm, Not Toasted

Bread that is warm and soft inside soaks up the oil. Toasting it hard makes it crumbly and less absorbent.

Mind the Chili

Red chili flakes get spicier as they sit. Start with 1/4 teaspoon if you prefer mild heat and add more after tasting.

Variations

• Balsamic swirl: drizzle a teaspoon of balsamic vinegar into the center of the oil just before serving.
• Fresh herb version: swap the dried herbs for 1 tablespoon each of chopped fresh basil and parsley plus a little fresh oregano. Serve right away.
• Roasted garlic: use mashed roasted garlic for a sweeter, mellower flavor.
• Sun-dried tomato: stir in a tablespoon of finely chopped sun-dried tomatoes.
• Olive tapenade style: add a spoonful of finely chopped black or green olives.
• Extra cheesy: double the parmesan or add a little crumbled feta.

Storage

Food safety first: Raw garlic in oil should not sit at room temperature for long. Serve the dip within about 2 hours of making it and refrigerate any leftovers promptly.

Refrigerator: Store leftover dip in a sealed jar in the fridge and use it within 3 to 4 days. The oil will turn cloudy and firm up when cold; that is normal.

Bringing it back: Let the chilled dip sit at room temperature for 15 to 20 minutes, or set the jar in a bowl of warm water, until the oil turns liquid again. Stir before serving.

Make ahead: Mix the dried herbs and spices in a small jar ahead of time. When you are ready, add fresh garlic and oil for the brightest flavor.

Frequently Asked Questions

What is the best bread for olive oil dip?

A crusty loaf with a chewy, open crumb is best because the holes trap the oil and herbs. Ciabatta, sourdough, focaccia and baguette are all great choices.

Can I make this dip ahead of time?

You can mix it up to a few hours ahead and keep it in the fridge, then let it come back to room temperature. Keep any leftovers refrigerated and use them within 3 to 4 days.

Can I use garlic powder instead of fresh garlic?

Yes. Use 1/2 teaspoon garlic powder. The flavor is milder and less sharp, and the dip keeps a bit longer in the fridge.

Is this dip spicy?

With 1/2 teaspoon chili flakes it has a gentle warmth. Reduce or leave out the flakes for a completely mild dip, or add more if you love heat.