Garlic & Herb Olive Oil Bread Dip

Serve this spicy Garlic & Herb Olive Oil Bread Dip with a crusty french baguette or crostini. It takes minutes to make using fresh herbs or dried and lasts for up to a week.

a plate of slice french bread with a dipping bowl of garlic herb olive oil bread dip
Table of Contents
  1. Olive Oil Bread Dip Recipe
  2. Ingredients for Olive Oil Bread Dip
  3. How to Make Olive Oil Dip
  4. Serving Suggestions
  5. What Olive Oil is Best for Dipping Bread?
  6. Expert Tips
  7. Olive Oil Bread Dip Recipe

Olive Oil Bread Dip Recipe

Have this Olive Oil Bread Dip on hand for a quick pre-dinner snack or appetizer whether you’re hosting 20 of your closest friends or simply your family of 4. It will be an elegant way to start any meal, and a great way to tide your guests over until the main course is served.

This olive oil bread dip is a great option, served alongside other favorites like Fresh Homemade Salsa or a simple Roasted Garlic spread.Olive Oil Bread Dip Recipe

One of my kids’ favorite places to eat is California Pizza Kitchen. Not because of their fabulous pizza and salads, but because of their amazingly delicious bread dip. Yes, my kids love the olive oil bread dip at CPK so much that they each ask for their own bowls of the stuff.

Now you can same the same restaurant-style bread dip at home with this easy recipe!

Ingredients for Olive Oil Bread Dip

  • Olive Oil – Since this is the base and main ingredient, you want to use high quality oil. I’ve got tips for choosing your oil further down in the post.
  • Parmesan cheese – freshly grated is best, but you can use pre-grated in a can if that’s what you have. You do want to use the grated powder-like rather than shreds.
  • Herbs – I use dried herbs because they are always on hand. You could use fresh herbs if you like. The herbs I use are basil, parsley, oregano, thyme and rosemary.
  • Garlic – Minced garlic, either fresh or jarred. Fresh garlic cloves will of course give the best and most intense flavor.
  • Red pepper flakes – The little bot of heat is a great addition.
  • Lemon juice – Add freshness and a nice contrasting tang.
  • Salt and freshly ground black pepper – I included amounts in the recipe card, but you can adjust as needed, or wait to taste before adding.
a plate of sliced french baguette with a bowl of olive oil bread dip

How to Make Olive Oil Dip

  • Measure the olive oil, herbs and spices, garlic and Parmesan cheese into a glass jar with a tight fitting lid.
  • Screw on the lid and make sure it’s nice and tight. Shake well to combine.
  • Dip a chunk a bread into the mixture to taste, then add salt and pepper as desired.

Serving Suggestions

Pour the dip into a small dipping bowl or shallow dish, using a spoon to get some of the herbs and other goodness with the oil. 

Grab a some crusty bread or french baguette and cut into half-inch thick slices to serve alongside the dip. Or toast some Crostini for a crispy crunch.

a slice of french bread dipped in garlic & herb olive oil bread dip

What Olive Oil is Best for Dipping Bread?

Extra Virgin Olive Oil is the purest and most delicate olive oil, making it great for dipping and drizzling. Not all olive oils are created equal, so be sure to read the back of the bottle.

  • Check for the harvest date (this is different from the “sell by” or “best by” date). The more recent the date, the fresher the oil and the longer it will last. Olive oil has a shelf life of 2 years.
  • Check for a seal of approval from an olive oil organization. This guarantees quality.
  • Look for low amounts of free fatty acids and a high polyphenol content. If an oil doesn’t list fatty acids on its ingredients label, put it back on the shelf. The level of fatty acids is an indication of the quality of the fruit used (the lower the better). A high polyphenol content contributes to the amount of heart-healthy antioxidants in olive oil.
  • There are a lot of herbs and spices in this bread dip, but don’t let that deter you because it really is super simple to make.
  • Add some balsamic vinegar and get the same flavor you’d get at your favorite Italian restaurant.
  • Storage: I like to use a mason jar because I can combine everything in the jar, shake it up, and store it in the jar.
  • How long with olive oil dip last? Because of the cheese and liquid in this olive oil bread dip, it needs to be stored in the fridge. Store in an airtight container for up to 1 week in the fridge. Let the oil come to room temperature and shake it up before serving.
  • Infuse the olive oil with garlic! This is definitely a great option if you want a more garlicky flavor. Peel and mince 5-6 cloves of garlic, and place the garlic and the olive oil in a small sauce pan over low heat for about 10 minutes. Cool to room temperature before continuing to add ingredients.
a slice of bread coated in olive oil with herbs and garlic

More Bread Dips to Try

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Olive Oil Bread Dip

Olive Oil Bread Dip has garlic, herbs and Parmesan cheese. Serve with a sliced french baguette for an easy appetizer that's ready in minutes.
Prep Time 5 mins
Total Time 5 mins
Course Appetizer
Cuisine American
Servings 16 servings
Calories 243kcal

Ingredients
  

  • 2 cups olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon basil dried
  • 1 tablespoon parsley dried
  • 1 tablespoon garlic minced
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper crushed
  • ½ teaspoon rosemary crushed
  • ½ teaspoon lemon juice
  • ½ teaspoon salt
  • french baguette, sliced, for serving

Instructions
 

  • Place ingredients together in an airtight jar or plastic container (like a mason jar) and shake until well combined. 
  • Pour into a small dipping bowl, using a spoon to get some of the herbs and other goodness with the oil. 
  • Serve with slices of crusty bread for dipping. 

Notes

Store for a week in an airtight container in the fridge. To re-use, just let sit on the counter for 10 minutes, then shake it up and serve.
Bread is not included in nutritional calculations. 

Nutrition

Calories: 243kcalCarbohydrates: 1gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 1mgSodium: 83mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 43IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword bread dip, olive oil bread dip

 

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Dying to make this recipe! Sounds yummy!!! One question…in the instructions it says store for several weeks in the fridge. However in your blog it says a week due to the cheese and lemon juice. I’m hoping to make several jars to gift to friends and neighbors. Can you clarify this for me please? Thanks so much!!!

  2. I tried this dip a few times, excellent!! I even eat on pasta with kielbasa sausage and a sprinkle of parmasean. It’s a family favorite!

    1. The recipe calls for dried spices. You can use fresh if you like, but use a little bit less since fresh is quite a bit more potent.

  3. Good Day Kristin!!
    Pleasure to meet you; My name is Sgt. Salvador Monteverde, but you may call me ‘Gunny.’ I am a Disabled War Vet. Retired U.S. Marine. My comrades call me ‘The GRUMPY OLD SALT,’ when they think I am not listening.
    I was initially captivated by your olive oil dip because of the photo. The Rich, Deep Dark color is what immediately caught my eye. I do like the mason jar idea. I do have two questions for you. Do you prefer any particular brand of ‘EVOO,’ and what does the lemon do for the dip? Look forward to hearing for you

    1. Hi Gunny! Thanks so much for your comment! To answer your questions, I don’t have a particular brand of EVOO that I use, but I always buy a glass bottle, never plastic. Those are generally higher quality. The lemon is the acid in the olive oil dip, and gives a nice tart bite. Thanks for stopping by and have a great day!

  4. Just made this with avacado oil in place of olive oil, and it was still just as amazing! So yummy, and so easy!!!