Bread Dipping Oil Recipe | Restaurant-Style
Posted: 04/29/2019
This post may contain affiliate links. Please read my disclosure policy.
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 won’t 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
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
tablespoons dry mix
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
Serving: 1g, Calories: 6kcal, Carbohydrates: 1g, Sodium: 228mg, Fiber: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Summer says
I cannot tell you how many times I have made this and sent it to friends! I make the entire recipe using only garlic powder (no fresh garlic) and no Parmesan. I add about 1 cup of olive oil and 1 cup of balsamic (I like it tart!) and have a dipping sauce on hand all the time. Everyone who tries it asks for the recipe.
Rachel Gurk says
I often make it with garlic powder too because I like a more mild garlic flavor. So glad you like this! Have you tried it with an aged balsamic? I’m obsessed with Fustini’s 18 Year Balsamic. It’s SO good.
Simon says
Not great, can’t quite find the words to describe why.
Rachel Gurk says
I’m sorry to hear that! We love this recipe. Did you add too much to your oil? A little goes a long way.
Jayme says
Best recipe so far!!
Rachel Gurk says
Ahhh thank you so much!
Frank says
Just before my wife left for the gym today, she tried a bite of my Italian flat bread. “Yum! Now I want some dipping oil!” So while she’s away, here I am. Ready in no time and delicious! I can’t wait to surprise my wife when she returns.
Btw Rachel, just below your video, in the description, you say, “If you want to make it a meal in and of itself… you find me judging.” I am confident you accidentally omitted the word “won’t.”
Rachel Gurk says
I most definitely did mean to include to word “won’t” in there! Thank you so much for pointing that out. I hope your wife loves it – so nice of you!
Tina Wilcox says
Excellent! Seriously could not stop eating it! Baked a Focaccia for my son’s family and took this with it. It’s a keeper! Thank you so much 5+
Rachel Gurk says
You’re so welcome! I’m glad you like it! Thank you for taking the time to leave a review!
Gi says
Excellent! Only because I am a whimp, I reduced the red pepper flakes and pepper. Bought a loaf of salty bread to go with it and my friends joined me in going ga-ga over it. This recipe is a keeper! Eat your heart out gourmet Italian restaurants!
Rachel Gurk says
Your comment brought a smile to my face! I’m so happy you liked it. :)