This Bread Dipping Oil is an elevated take on one of my favorite appetizers! It starts with an olive oil and balsamic base. Then, I add herbs, roasted red peppers, olives, and plenty of cheese for tons of extra flavor and texture. Paired with a loaf of crusty bread, it’s such an easy app to serve when hosting!
Better-Than-Restaurants Bread Dipping Oil Recipe: Herby, Cheesy, Tangy, & Rich!
You know when you go to a fancy Italian restaurant, and they set out a plate of olive oil and vinegar and a crusty loaf of bread? It’s always been one of my favorite appetizers. As much as I love a hearty pasta like turkey bolognese or homemade lasagna, I could make a meal out of the dipping oil and bread alone!
Recently, I realized that I had never made it at home and obviously had to change that ASAP. Then, I started wondering how I could jazz up my oil for bread dipping. Enter this loaded bread dipping oil recipe.
It starts with a classic base. Then, the herbs add a bright flavor that balances the richness; the roasted peppers and olives add texture and savory, briny notes; and the two types of cheese add a delicious salty, umami touch. Quick to make, this dip is far better than anything I’ve ever had at any restaurant, and it’s so easy to toss together!
It’s the perfect elegant appetizer for everything from Sunday suppers to holiday dinners, and is guaranteed to impress your guests.
Bread Dipping Oil Ingredients
- Olive Oil: This forms the base of the dip, combining all the ingredients. Choose a high-quality olive oil that you love the taste of.
- Herbs and Spices: Dried rosemary, dried oregano, red pepper flakes, salt, pepper, and fresh basil infuse the oil with savory, herbaceous notes and just a touch of heat. Feel free to add more red pepper flakes if you love spice!
- Garlic: Because there are so few ingredients, I highly recommend using fresh cloves of garlic instead of pre-minced garlic for a much stronger flavor.
- Balsamic Vinegar: This adds a sharp, punchy, slightly sweet taste that cuts through the richness of the olive oil.
- Mix-Ins: Castelvetrano olives, roasted red peppers, mozzarella pearls, and grated Parmesan take this dipping oil for bread over the top, adding the best flavor and extra texture.
How to Make Bread Dipping Oil
This app could not be easier to make and it’s so impressive when serving to guests!
If you do give this Loaded Bread Dipping Oil recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Loaded Bread Dipping Oil
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Italian inspired
- Diet: Gluten-Free, Vegetarian
Description
This Bread Dipping Oil is an elevated take on one of my favorite appetizers! It starts with an olive oil and balsamic base. Then, I add herbs, roasted red peppers, olives, and plenty of cheese for tons of extra flavor and texture. Paired with a loaf of crusty bread, it’s such an easy app to serve when hosting!
Ingredients
- 1/2 cup olive oil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- pinch of crushed red pepper flakes
- generous sprinkle of kosher salt
- fresh cracked black pepper
- 1–2 cloves garlic, grated
- 3 tablespoons balsamic vinegar
- 1/2 cup castelvetrano olives, torn
- 1/3 cup roasted red pepper strips, drained and roughly chopped
- 1/2 cup mozzarella pearls, torn
- freshly grated parmesan cheese, to taste
- 1/4 cup chopped fresh basil
Instructions
- Add the olive oil, dried rosemary, dried oregano, crushed red pepper flakes, salt, pepper, and garlic to a small mixing bowl and whisk until well combined.
- Pour the olive oil onto a shallow serving dish.
- Next, add the balsamic vinegar to the olive oil.
- Now add all the toppings! Sprinkle the olives, roasted red pepper, and mozzarella pearls evenly over the oil and vinegar mixture.
- Finish the dip with grated parmesan and fresh basil. Serve with warm crusty bread and enjoy!
Notes
If you happen to have leftover dipping oil, transfer it to an airtight container and store it in the fridge for up to 4 days.
Photography: Sasha Hooper
