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 us a loaf of bread that’s the reliable balance of crusty and soft, and this bread dipping oil, and we're a happy girl. Throw in a glass of wine and you’re pretty much making all our dreams come true.

We mean, this stuff is absolutely irresistible. Someone asked us to develop a recipe for this, quite some time ago now…and we did…and then we sat on the floor of our studio after we photographed it and ate bite after bite…after bite. It’s garlicky, herby, a little spicy, a little salty, and 100% memorable.

Drizzle over some standout extra virgin olive oil and you have the reliable precursor to pretty much any meal. We mean…if you want to make it a meal in and of itself, you won’t find us judging. You’ll probably find us saying, “Could you please pass us the bread?”

This bread dipping oil is a standby 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 we typically do.

What Is in this bread Dipping Oil?

So much great stuff! It all works together so well for the reliable 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 rich, bold, extra virgin olive oil.

Want to take this oil mixture to the next level?
Try adding:
– a splash of 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

• Yield: 7 tablespoons dry mix
• Prep: 10 minutes
• Total: 10 minutes

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

Method

1. Mix all ingredients together in a small bowl EXCEPT olive oil, garlic, and parmesan cheese (see note about garlic).
2. 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 and freshly grated garlic.
3. 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 good with some high quality balsamic mixed in.