Bread Dipping Oil Recipe | Restaurant-Style
Posted: 04/29/2019
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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.
Zoey says
I just baked some homemade bread and used this recipe! This olive oil dip with fresh warm bread is soooo good!!!! Thank you for the recipe!!!!
Rachel Gurk says
So glad you liked it!
Sabina says
I threw this together last night, outstanding! I made the full batch and left out the fresh garlic so the mix has a longer shelf life. I just add the fresh garlic to serve. Minced it and added to each individual dipping plate with a sprinkle of the herbs, olive oil and a healthy splash of balsamic vinegar. I’ll share a favor tip. Along with the garlic powder add the same amount of “roasted” garlic powder. It rounds out the flavor!
Rachel Gurk says
Oh good call on the roasted garlic powder!
Lisa says
I have some black truffle oil. Could it be used instead of the olive oil?
Rachel Gurk says
I wouldn’t – it has too strong of a flavor in my opinion. If anything, I’d maybe consider just adding a tiny bit of it but mostly using olive oil.
Kent says
Really like this recipe. I hate dipping oils that are always missing that ONE herb (or three…) that would make them much better. This guy pretty much covers everything! And I like the idea of making it ia dry mix, so you can just add the good stuff later. I’ll probably triple this and give it it’s own little spice jar. Nicely done.
Rachel Gurk says
I’m so glad you like it! I like those things about this recipe too, and I also keep a jar of it in my pantry. I often use garlic powder instead of fresh garlic so it’s all ready to go.
Leif Brekke says
Delicious! Big hit at work potlucks!
Rachel Gurk says
So glad to hear it!
bonnie says
my favorite dipping spice
Rachel Gurk says
I’m happy to hear that!
MELISSA says
Fantastic and simple. Try a spoonful in the oil first as recommended and adjust to taste. 10/10!
Rachel Gurk says
So glad you enjoyed it! Thanks for taking the time to leave a review!
Lesia says
I made this last night to use with some fresh focaccia bread that I hade made and served it as an appetizer. There was not a drop left of either the bread or the dipping sauce! So good! Thanks for the recipe!
Rachel Gurk says
So glad you enjoyed it! Thanks for taking the time to leave a review!
Jay says
I just made some of this to go with a small loaf of sourdough bread that I baked at home – really wonderful. For the people who didn’t like it, I think part of the reason may be that to really appreciate a good oil, you need to be eating it with a good tangy artisan bread – a plain old french loaf probably isn’t going to cut it.
Rachel Gurk says
Great advice! You can never go wrong with a good sourdough.
Judy P says
I’m making this for a gathering tonight. I substituted powdered garlic for the fresh so I can keep it longer. I also think it would be a good idea to shake it up before dipping out the Tbsp. We will be dipping fresh veggies in it!!
Rachel Gurk says
I often make it with garlic powder and I agree, shaking it up is a very good idea! So glad you like it! Thanks for leaving a review!
Patricia says
I wasn’t really loving it, made it especially for my husband and he did not like it at all. So disappointed, I was so sad because he’s been wanting dipping oil. I even added a few drops of balsamic in a separate dish but still did not like.
Rachel Gurk says
Hmm, I’m sorry to hear that – this recipe is usually a huge hit. You didn’t use all the spice mixture with 1/2 a cup of oil, did you? A little goes a long way and a tablespoon is all you need for a 1/2 cup of oil.
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.
McKinleigh says
Well, I definitely missed the part about only adding a tablespoon to the oil and saving the rest but it was still delicious! Can’t wait to try it the right way, thank you!!
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. :)
Amanda says
Gi,
I’m intrigued as to what kind of salty bread you used? We love this dipping oil!
Thanks!
Lani says
Love this dipping oil!! It was shot with family!
Also used it on chicken tenders. Roasted in oven and set it on pasta
It was wonderful. I have been looking for a dipping oil for a long time. Usually underwhelmed not so in this case.
Rachel Gurk says
So glad to hear it! I’m so happy you like it. Thanks for leaving a review!