Simple Olive Oil and Balsamic Vinegar Bread Dip
This simple olive oil and balsamic vinegar bread dip has fresh garlic, plenty of Italian herbs, and a little red pepper. It’s savory, tangy, and ready in about 10 minutes.
If the warm bread and dipping oil are your favorite part of an Italian restaurant meal, you’re going to love this one. I start by warming the garlic in olive oil, which softens its sharpness and spreads that flavor through the whole dip.
Add a crusty baguette, Italian bread, French bread, or sourdough, and that’s it. Honestly, the bread and dip may be the best part of dinner.
My Tips for the Best Olive Oil Bread Dip
Keep the heat low while the garlic warms in the oil. It should smell fragrant and stay pale, not sizzle or turn brown. Browned garlic can taste bitter and quickly overpower the other flavors.
The balsamic vinegar and dried herbs will settle at the bottom of the dish, and that’s completely normal. Give the dip a stir now and then so every piece of bread gets some garlic, herbs, and vinegar.
For another easy appetizer made for crusty bread, try my fresh tomato bruschetta or Italian sausage crostini. My cheesy garlic bread is another delicious choice for pasta night.
How to Make Olive Oil and Balsamic Vinegar Bread Dip
Warm the garlic oil: Add the extra virgin olive oil and minced garlic to a small skillet or saucepan. Warm it over low heat for about 5 minutes, just until the garlic becomes fragrant. Remove it from the heat before the garlic starts to brown.
Add the herbs: Combine the dried basil, thyme, oregano, salt, rosemary, marjoram, and red pepper flakes in a shallow serving dish. Pour the warm garlic and olive oil over the seasonings and stir gently.
Finish and serve: Add the balsamic vinegar and give everything another stir. Serve the dip right away with thick slices or torn pieces of crusty bread.
Ingredients
- 1 cup extra virgin olive oil
- 3 to 4 garlic cloves, minced
- 1 tablespoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon dried rosemary
- ¼ teaspoon marjoram
- ¼ teaspoon red pepper flakes, optional
- 3 to 4 tablespoons balsamic vinegar
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Instructions
- Add the olive oil and minced garlic to a small skillet or saucepan. Warm over low heat for about 5 minutes, just until the garlic becomes fragrant. Do not let the garlic brown. Remove the pan from the heat.1 cup extra virgin olive oil3 to 4 garlic cloves
- Combine the basil, thyme, oregano, salt, rosemary, marjoram, and red pepper flakes in a shallow serving dish. Pour the warm olive oil and garlic over the seasonings and stir gently.1 tablespoon dried basil½ teaspoon dried thyme½ teaspoon dried oregano½ teaspoon salt¼ teaspoon dried rosemary¼ teaspoon marjoram¼ teaspoon red pepper flakes
- Add 3 tablespoons of the balsamic vinegar and stir. Taste, and add the remaining tablespoon if desired. Serve immediately with crusty bread.3 to 4 tablespoons balsamic vinegar
Notes
- Use a smooth extra virgin olive oil that tastes good to you on its own.
- The balsamic vinegar and dried herbs will naturally settle at the bottom. Stir the dip before serving and occasionally while eating.
- To serve a smaller portion, transfer part of the prepared dip to a shallow dish and refill it as needed.
- Adjust or omit any of the seasonings to suit your taste.
- Because the recipe contains fresh garlic in oil, refrigerate leftovers in an airtight container and use them within 4 days. Do not store the dip at room temperature.
- The calories are an approximation based on one-eighth of the recipe, or about 2 ½ tablespoons. Actual calories will vary.