Bread dipping oil turns any meal into a restaurant-style dinner. Crusty bread dipped into herb-infused oil is the easiest way to upgrade your meal and it’s so easy to make!
It’s always a treat when you go to a restaurant and the server brings out slices of crusty bread and oil for dipping. (Sometimes I feel like I could make a meal out of that alone!) But if you only partake in the bread and dipping oil experience at restaurants, you’re missing out because it’s EASY to replicate it at home. Buy some crusty bread and grab the recipe below!
Why You Should Make This Bread Dipping Oil ASAP
Butter? Boring! Bread dipping oil is where it’s at. Here’s why you’re going to love this recipe as a starter before your Shrimp Pesto Pasta or Grilled Ribeye Steak.
- Olive oil, but better. Good olive oil is fab on its own, but add freshly minced garlic, herbs, and tangy sun-dried tomatoes and it’s even more delicious!
- Ready in minutes. You can make this dipping oil in 5 minutes or less. Which makes it doable as an accompaniment for any meal—even a frozen lasagna or bagged salad!
- Make it your own. This is one of those recipes where it’s hard to go wrong. Use your favorite herbs, make it spicy, try making it with the ingredients your favorite Italian restaurant uses—whatever!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sun-dried tomatoes – I like to use the ones that are packed in oil. They’re sweet, a little bit tart, and they add a nice brightness to this bread dipping oil.
- Fresh thyme and rosemary – Using fresh herbs gives this oil a more vibrant flavor.
- Garlic – The good stuff! Fresh garlic adds so much flavor to the oil.
- Salt and black pepper – I use kosher salt and freshly ground black pepper.
- Olive oil – This is a recipe where it pays to use your best bottle of olive oil.
- Balsamic vinegar – An optional addition that adds some tanginess.
How to Make Bread Dipping Oil
There’s nothing to it! Here’s how to make this recipe.
- Combine. Add all of the ingredients to a bowl and stir.
- Serve. Pour onto a plate, drizzle with balsamic vinegar if you’d like, and serve with bread.
Tips and Variations
Here’s how to make sure your bread dipping oil is the best ever—and some ideas for changing things up.
- Let it sit a bit. Give the bread dipping oil 5 minutes to sit and the fresh herbs and garlic will infuse into the olive oil.
- Use dried herbs if you need to. I prefer fresh herbs, but if you’re making this with what you have on hand in your pantry, you can definitely use dried thyme, rosemary, basil, or even Italian seasoning.
- Add some heat. If you like spice, add red pepper flakes.
- Make it cheesy. Stir in some grated Parmesan—fresh is best!
Serving Suggestions
Bread is the natural pairing for this dipping oil—sliced baguette or other crusty breads are perfection, as is focaccia. You can also drizzle this dipping oil over Roasted Cauliflower Soup, Homemade Hummus, Balsamic Grilled Chicken Kabobs, and so many other dishes. It’s a great way to use leftovers if you’ve run out of bread!
How to Store Leftovers
Transfer leftover bread dipping oil to an airtight container or jar and keep it in the refrigerator for up to one week. If the oil solidifies in the fridge, let it come to room temperature and shake it before serving.
More Easy Appetizer Ideas
Bread Dipping Oil
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
- Category: Condiment
- Cuisine: Italian
Description
Bread dipping oil makes any meal into a restaurant-style dinner! My recipe is made with fresh herbs, sun-dried tomatoes, and garlic. Yum!
Ingredients
- 1/3 cup finely diced Sun Dried Tomatoes in oil
- 1 tablespoon fresh thyme, diced
- 1 1/2 tablespoons fresh rosemary, diced
- 4 garlic cloves, minced
- 1/2 tablespoons salt
- 1 teaspoon ground black pepper
- 1 cup olive oil
- optional: drizzle with a good balsamic vinegar
Instructions
- Add all ingredients to a bowl and stir to combine. Serve immediately or store in a sealed jar in a cool dry place.
- When ready to serve, shake the jar and pour it onto a plate. Drizzle with oil. Serve with bread.
