Bread Dipping Oil Recipe | Restaurant-Style
This is the most irresistible restaurant-style bread dipping oil recipe! You’ll feel like you’re at a fancy Italian restaurant and you won’t be able to stop dipping!
Give me a loaf of bread that’s the perfect balance of crusty and soft, and this bread dipping oil, and I’m a happy girl. Throw in a glass of wine and you’re pretty much making all my dreams come true.
I mean, this stuff is absolutely irresistible. Someone asked me to develop a recipe for this, quite some time ago now…and I did…and then I sat on the floor of my studio after I photographed it and ate bite after bite…after bite. It’s garlicky, herby, a little spicy, a little salty, and 100% amazing.
Drizzle over some incredible extra virgin olive oil and you have the perfect precursor to pretty much any meal. I mean…if you want to make it a meal in and of itself, you find me judging. You’ll probably find me saying, “Could you please pass me the bread?”
This bread dipping oil is the best concoction of herbs, garlic, and of course, rich, flavorful olive oil. It makes a lot, but it stores well in the fridge for about a week. If you want to extend the shelf life further, leave out the fresh garlic and just add that when you’re ready to use it. That’s what I typically do.
What Is in this bread Dipping Oil?
So much great stuff! It all works together so well for the perfect bite with every dip of bread.
- garlic, of course!
- oregano
- basil
- parsley
- onion powder
- cracked black pepper
- red pepper flakes
- thyme
- rosemary
- garlic powder
- and of course, the star, olive oil! Try to find a really rich, bold, extra virgin olive oil.
Want to take this oil mixture to the next level?
Try adding:
– a splash of really good balsamic vinegar
– freshly grated Parmesan cheese
This bread dipping oil goes great with
- Chicken Marsala Pasta (one pan!)
- Instant Pot Pasta with Spinach, Sausage, and Tomatoes
- Instant Pot Spaghetti
- One Pan Rigatoni with Creamy Red Wine Tomato Sauce
- Chicken Tuscan Pasta Bake
Bread Dipping Oil Recipe | Restaurant-Style
This is the most irresistible restaurant-style bread dipping oil recipe! You'll feel like you're at a fancy Italian restaurant and you won't be able to stop dipping!
Ingredients
- 1 tablespoon (2-3 large cloves) minced garlic - use fresh, not the refrigerated kind in a jar!
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 2 teaspoons onion powder
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- Extra virgin olive oil
- Grated Parmesan cheese, optional
Instructions
- Mix all ingredients together in a small bowl.
- When ready to use, mix 1 tablespoon of mixture with about 1/2 cup of olive oil. If desired, add 1 tablespoon freshly grated Parmesan cheese.
- Store remaining mixture in fridge for up to a week.
Notes
- If you'd like to store this mix longer, leave out the fresh garlic and just add it when you're ready to serve. If you do this, you don't need to refrigerate the mixture.
- Nutrition information for dry mix only and does not include olive oil or cheese.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 228mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
65 Comments on “Bread Dipping Oil Recipe | Restaurant-Style”
Hi! I was really looking forward to this recipe, I made the mix as listed and even followed the oil ratio. The chili flakes in it was a weird addition but I wanted to try it. It was okay, not that great. Did add some balsamic vinegar to it to add some flavor which helped. Then headed to bed, that’s when the problem started, I woke up feeling like the chili flakes got stuck in the back of my throat and breathing in was pain. I ended up having to eat a lot of whipped cream to stop the pain and burning, Im not angry at you I’m angry at the chili flakes (all seasonings were brand new since we just got an apartment) I ended up having to throw out the remaining spice mixture as to not repeat this again. 2/5 would not do again unless its without those chili flakes.
Hi JT – Sorry to hear you had a bad experience with the chili flakes. Have you ever eaten them before? You may want to chat with your doctor about a possible allergy. I love the depth and the slight heat they add to this spice mixture, but there is plenty of flavor without them, so you can definitely still enjoy it that way!
Hi I’m 14 years old and I’m trying to become a chef. I would like to know how to make rassato and beef Wellington. I like watching Hell’s Kitchen and i would love to know how to make these dishes. Thank you.
That’s so great! I’ll keep those recipe ideas in mind and see what I can do!
This recipe was so easy and amazing! I also added it to sauteed pasta and veggies to boost their flavor. Add a bit of balsamic vinegar for bread dipping and voila!
I love adding balsamic to it, too! I’m so glad you liked it, and I love the idea of flavoring pasta and veggies with it.
It’s delicious. If I leave out the fresh garlic do you think I could make a large batch of this in December and send a tablespoon packet out in all my Christmas cards? How quickly would it need to be used?
I think that would work and without the garlic (and I’m assuming you’ll leave the oil out too?), it will keep for a few weeks. Need my address? ;)
I overlooked giving this a rating. it deserves 5 stars.
Thanks so much!!
This is a superb dipping oil. I’ve made it several times now and each time my husband says how much better it is than store bought dipping oils
I’m so glad you liked it! Thanks for taking the time to leave a comment!
This mix is excellent! Thank you so much for sharing. I love the addition of fresh garlic when serving. It’s so important not to store fresh garlic in oil for more than a couple of days or botulism will develop.
I’m so glad you like it!
Would you be able to share the name of a quality EVOO for this recipe? Thx it really sounds yummy.
There are a number of good ones, but I always reach for California Olive Ranch. :)
AMAZING. Thanks for the recipe. I made homemade baguettes and used this dipping oil recipe ad it was a huge hit.
So irresistible, isn’t it? Glad you liked it! Thanks for taking the time to come back and leave a comment!
I just made this and it’s delicious just from tasting the utensil I mixed with! Coming from someone who is cooking illiterate, it’s nice to hear specifics like fresh Italian bread loaf, or focaccia bread or baguette when we ask what in the world do we dip in this now that we made it? :) and for the other commenters that have asked about what EVOO to use, I was taught to always buy one that says it was made in California (because they have the best) and in a dark jar. Hope that is good advice! And thanks for this recipe hope I buy the right bread!
So glad you liked it! Truthfully, it’s amazing on any bread! Italian bread – yes. Focaccia – yes. Baguette – yes. Ciabatta – yes. Basically anything that will grab onto it and soak it up!
I’ll be making this with a garlic confit. Have you any suggestions for adjusting the oil/mixture?
I haven’t tried it that way so I can’t say for sure, but I’m assuming the garlic confit has some oil in it? I’d just reduce the oil a little and keep everything else the same probably.
I add dried shallots. I only do the dry ingredients, then add garlic (a teaspoon) with each batch at the time I make it up for use. No need to refrigerate! I use about 1 T dry with just about 2-1 balsamic to olive oil.
Great idea!
Not a fan! Way too much going into it, and no flavor as a result. Less is more sometimes. Literally pulled nearly every seasoning in my cupboard for this with hogh hopes and give it a 1 out of 5. Maybe my expectations were too high….
Sorry to hear you didn’t like this one! I think it has a ton of flavor and I’ve never heard otherwise from anyone. Are your spices old? They lose flavor the longer they’re in your cabinet.
Surprising!! I’ve never heard of anyone NOT liking this concoction!
Right?!?
Maybe they had the COVID lol
Lol! Maybe!
I made this and it is AMAZING!!!!! I’m making up several baggies of this without the olive oil and putting in freezer to have any time we want! Thank you for the recipe!!!! Better than any we’ve had!
What a great idea to freeze it! Genius!
I dipped triscuits in this and ohhhhhh my! Thanks for the recipe.
Yummy! Glad you liked it, thanks for taking the time to leave a comment!
This is really good! I’m terrible at measuring and following recipes. I usually look at a recipe to get a basic idea, then do it my own way. But this time, I had all of the ingredients on hand… so I followed it exactly. It’s as yummy as I’ve had at any Italian restaurant…if not better. Put it this way, I ate so much bread and dipping oil….I was too full to eat the spaghetti I made for my family.
Hahah yeah this will definitely get you to eat lots and lots of bread! I’m so glad you liked it…thanks for taking the time to leave a comment!
What brand of olive oil would you suggest?
Any good extra virgin olive oil will work!
WOW! This is good. It’ll be even better tomorrow with a fine wine, beside a beautiful mountain lake, and the woman of my dreams.
Thank You!
So glad you liked it! That sounds like a wonderful day/evening!
I loved this dipping sauce. I went to an Italian restaurant and was obsessed with the dipping sauce. I found this recipe and I went to the market right away to get the ingredients. It was sooo delicious!!! The only thing is that it had a little too much salt for my taste. Other than that it was very good. My kids loved it.
I’m so glad you like this recipe! Thank you for taking the time to leave a comment!
how much oil to use?
I recommend mixing 1 tablespoon of the spice mixture mixture with about 1/2 cup of olive oil.
If I make up this recipe without the garlic (with the intention of storing it and adding the garlic when making individual portions), how much garlic should I add to an individual portion?
That’s a really great question! One small clove should work (or half a large clove, but who wants to do that). It depends on how much garlic you like. It would also taste okay with just the garlic powder that’s already in there, or a little extra garlic powder. It won’t be exactly the same, but it’s a great shortcut.
My family loved this. Said it was the best they ever had. Instead of placing the extra seasoning in the fridge, I put it in the freezer. I take it out as needed. I even use it to sprinkle on toasted garlic bread.
Oh that is genius!!! So smart! Glad you all like this!
I do not like olive oil (green olives, no no no) I made this with a canola oil & it was perfect
I don’t like olives but I love olive oil! I’m glad to hear it worked with canola, too. Thanks for taking the time to leave a comment!
Best Focaccia bread I have ever made!! It was so fluffy and I didn’t even let it rise for the second time! Thank you for this recipe!
So happy to hear it!
Hi! Would you mind sharing the recipe for your awesome Focaccia bread? Sounds so good!! Thanks!
Very good – less salt though!
I’m glad you liked it! Thanks for the feedback! :)
I made this today because I was making pull apart pepperoni bread and I needed dipping oil to put the dough balls in. I couldn’t find any flavored dipping oil in the store so I decided to see online what I could make. I used this recipe with the oil and then tossed all the dough in it and then layered my bundt pan and followed the directions for the pull apart pepperoni bread. This oil recipe provided so much flavor. My family loved it and I know it was a success because of this recipe!! Will definitely use again!!
Oh yum, that sounds amazing! Seriously craving that now!
Can I use fresh herbs instead?
You can if you plan to use it right away or in 1-2 days…store it in the fridge. :)
I was Wondering Whats the best bread to dig in the oil.
Any crusty or soft bakery bread you like! Really up to you!
OMG I love this stuff from Carraba’s… I love it so much that one year for my birthday my bestie bought me a pint of it from our local restaurant with like 5 loaves of their bread and some of their olive oil!!! I had some of the herb mixture left over so I put it on some pork chops and grilled them!!! They were amazing!!! Thanks so much for sharing this recipe… I’ll be making this for sure!!!
Wow, I bet it was good on pork chops – what a great idea!! I hope this tastes just like it for you! I think it’s pretty close! I hope you love it…thanks for leaving a comment!
sounds perfect–just need a loaf of bread
Yes! Make it a big, extra crusty one!