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! (SEE NOTE)
- 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 EXCEPT olive oil, garlic, and parmesan cheese (see note about garlic).
- When ready to use, mix ONLY 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 (unless you didn't use fresh garlic, then you can store dry herb/spice mixture in your pantry for up to 6 months).
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 and it will keep for up to 6 months in your pantry.
- For a more mild garlic flavor, omit fresh garlic and increase garlic powder to 1 teaspoon.
- Nutrition information is for dry mix only and does not include olive oil or cheese.
- This is also really good with some high quality balsamic mixed in.
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.
Howell says
Amazing first round. Went without the Parmesan (not my choice) and I used the jarred minced garlic and cut the red pepper flakes in half for my youngest, and she thought it was great. Definitely a staple for our weekly Italian dinners. Thank you for sharing your recipe.
Rachel Gurk says
So glad you enjoyed it! Thank you for leaving a review!
Amy Bauer says
Loved it! And so easy! Thank you!
Rachel Gurk says
You’re welcome!
Diane says
I’m sorry…I think I’m missing something. Mix all together except oil, garlic and cheese. Then use I TBS of the dry mix with 1/2 cup olive oil and a Tablespoon of garlic on the plate? I love garlic, but that seems string, even for me.
Just trying to get it right. Thank you!
Rachel Gurk says
You can definitely just use garlic powder, or reduce the fresh garlic if you’d like.