Olive Oil Bread Dip

If you love simple, flavorful starters, this olive oil bread dip comes together in minutes and tastes like a restaurant bread basket at home. Let it rest while you warm the bread, then pour and dip.

Flavor: This dip is savory and garlicky with a tangy balsamic brightness, a touch of Italian seasoning, and a subtle nutty richness, especially with Parmesan on top.
Optional Add-Ins: A seasonal twist I love is adding a drizzle of balsamic glaze in the winter, or a sprinkle of fresh lemon zest in the summer for a bright, fresh pop.
Serving Suggestions: Serve with a warm baguette, focaccia, or crostini for that classic restaurant-style bread basket feel.

balsamic vinegar , olive oil , parsley , italian seasoning , garlic , salt and pepper with labels to make Olive Oil Bread Dip

Assemble Your Ingredients

Olive Oil: Use a good-tasting, everyday extra virgin olive oil since the flavor is front and center. If it’s peppery, mellow it out with a splash of a milder olive oil.
Balsamic Vinegar: Vinegar keeps the dip light and tangy, while a balsamic glaze adds sweetness and clings beautifully to the bread.
Italian Seasoning: Italian seasoning is my shortcut for that “restaurant-style” flavor, but you can easily swap in a mix of oregano and basil if you need to.
Garlic: Fresh minced garlic gives the boldest flavor. For a smoother dip, swap in garlic powder.
Parsley: Fresh looks bright, dried works year-round, and blends in easily.

Variations

Spicy Kick: Add a pinch of red pepper flakes for a little heat.
Mediterranean Twist: Stir in chopped sun-dried tomatoes or olives for extra texture.
Citrus Bright: Finish with a bit of lemon zest for a fresh, citrus pop.

ingredients in jar to make Olive Oil Bread Dip

How to Make Olive Oil Bread Dip

In a jar, mix together all the ingredients (full recipe below).
Shake and allow it to sit at room temperature for up to 2 hours.
Shake again right before serving and pour into a shallow bowl, with warm bread on the side.

bowl of Olive Oil Bread Dip with a spoon

The Perfect Dish: Use a shallow dish so the bread catches the herbs and garlic in every dip.
The Bread: Warm the bread slightly so it soaks up the oil without feeling heavy.
For Smoother Dip: Use dried parsley and garlic powder instead of fresh garlic.
For More “Restaurant” Vibes: Finish with flaky salt and extra black pepper on top.
Making Ahead: Refrigerate leftovers promptly, and do not leave garlic-in-oil mixtures at room temp for long periods.
Double It for Parties: Keep the same wide dish setup so it stays dippable, not too deep.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. The oil will thicken when chilled, so let it sit at room temperature for a few minutes, then shake well before serving.

Freeze in small portions for longer storage. Store the bread separately and toast it to refresh.

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Did you enjoy this Olive Oil Bread Dip Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

30 minutes

Total Time 35 minutes

In a jar with a lid, add the oil, balsamic, garlic, parsley, Italian seasoning, salt, and pepper.
Shake well to combine and let rest at room temperature for 30 minutes or up to 2 hours.
To serve, shake well and pour into a shallow bowl or dish
Garnish with grated Parmesan cheese, if desired.
Serve with a fresh loaf of bread, such as a baguette or focaccia, for dipping.

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip

Cuisine Italian

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