Olive Oil Dip with Warm Bread

Olive Oil Dip with Warm Bread is a simple yet irresistible appetizer that pairs crusty bread with a flavorful dipping oil seasoned with herbs, garlic, and spices. I love how something so easy feels so elegant—it’s the kind of starter I put out when I want to impress guests without spending hours in the kitchen. The warm bread soaks up the rich olive oil and herbs, making every bite comforting and delicious.

Why You’ll Love This Recipe

I love this dip because it’s versatile, quick, and customizable. The olive oil is the star, but the add-ins—garlic, herbs, and sometimes even a pinch of red pepper—make it shine. It’s perfect for dinner parties, wine nights, or even as a side to pasta or soup. Plus, I can whip it up in minutes while the bread is warming in the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• extra virgin olive oil (good quality for best flavor)

• fresh garlic (minced or roasted)

• dried oregano

• dried basil

• crushed red pepper flakes (optional)

• kosher salt and freshly ground black pepper

• balsamic vinegar (optional for tang)

• grated Parmesan cheese (optional, for richness)

• warm crusty bread (baguette, ciabatta, or sourdough)

Directions

1. I start by pouring olive oil into a shallow dish or small bowl.

2. I add garlic, herbs, salt, pepper, and red pepper flakes, stirring lightly.

3. If I want extra depth, I drizzle in a splash of balsamic vinegar and sprinkle some Parmesan cheese on top.

4. I warm the bread in the oven at 350°F (175°C) for about 8–10 minutes, until it’s crusty on the outside and soft inside.

5. I serve the bread sliced or torn into pieces alongside the olive oil dip.

Servings and timing

This recipe serves about 4–6 people as an appetizer. It takes only 5 minutes to prepare and another 10 minutes to warm the bread, so I can have it ready in under 15 minutes.

Variations

Sometimes I use fresh herbs like parsley or rosemary instead of dried, or roast the garlic beforehand for a sweeter, milder flavor. I’ve also added sun-dried tomatoes, lemon zest, or even a drizzle of honey for something unique. The base is so simple that I can tailor it to any flavor profile I like.

storage/reheating

I don’t usually store the dip once it’s mixed, since the garlic can get bitter over time. But if I prepare extra, I keep the seasoned oil in the fridge for up to 2 days and bring it to room temperature before serving. The bread is best eaten fresh, but I can rewarm it in the oven at 300°F for a few minutes.

FAQs

What bread works best for dipping?

I love crusty breads like baguette, ciabatta, or sourdough. Anything with a chewy inside and crisp crust works perfectly.

Can I make the dip ahead of time?

Yes, I mix the olive oil and herbs a few hours in advance. The flavors blend even better if it sits for a bit.

Can I use fresh herbs instead of dried?

Definitely. Fresh herbs give the dip a brighter flavor, but I double the amount since dried herbs are more concentrated.

Is balsamic vinegar necessary?

No, but I love the tang and slight sweetness it adds. I sometimes serve it on the side so people can drizzle to taste.

Can I make this spicy?

Yes, I add extra crushed red pepper flakes or even a pinch of chili oil for heat.

Conclusion

Olive Oil Dip with Warm Bread is one of those appetizers I never get tired of. It’s quick, flavorful, and perfect for sharing. I love the way the warm bread soaks up the herby, garlicky oil—it feels rustic, cozy, and a little indulgent. Whether I’m hosting friends or just treating myself, this dish always brings simple ingredients together in the best way.