The Best Bread Dipping Oil

This truly is the best bread dipping oil recipe you will find! It is something I have been making for years and is always a party favorite appetizer! What makes this bread dipping oil better than the others is the FRESH herbs and garlic! 

My inspiration was my first trip to Carrabba’s! They serve everyone a delicious herb oil bread dip while your waiting. The first time I had it over 10 years ago, I was in love.

Naturally, I went home and copied it as closely as I could. Over the years, I tweaked it and finally have the perfect combination of ingredients.

This bread dipping oil has been around for years now. It one of those foolproof recipes that I LOVE to make because of how quick and easy it is. AND if you do it right, it looks super fancy!

Best of all, it is a ‘filler upper’. You KNOW what I’m talking about. When you have guests over and everyone is standing around waiting for dinner.

This recipe you can serve cold (or room temperature). I like to just have it sitting out way before guests arrive! This way you don’t have to worry about it. Just make sure you cover the bread so it doesn’t go stale!!! (See my serving mistakes below!)

Easy Olive Oil & Herb Bread Dip

This bread dipping oil is so easy and requires little time. It is also very versatile BUT I definitely stick to my key herbs! BASIL and PARSLEY! Don’t make it without these two! And do NOT substitute dried basil or parsley!!

Also, make sure you use fresh garlic and freshly cracked black pepper. There is something 

about thIf e freshly cracked pepper that just takes this dip to the next level.

What Is The Best Bread For Dipping?

A crusty Italian baguette!

Really, ANY crusty bread will be a delicious dipping bread! Weather your talking about a spinach dip or fondue, a fresh crusty baguette makes a HUGE difference. If you have bread but it’s not as crusty as you want, try tossing it in the oven for a little at 350ºF.

If you love this appetizer, try my Puff Pastry Garlic n’ Herb Pinwheels!

What Olive Oil Do You Dip Bread In?

This is simple. Find the BEST olive oil you can afford. The more expensive is usually the better but any true ‘extra virgin olive oil’ will work!

Extra virgin is more pure and tastes better. Some olive oils taste more “olivey” than others so choose one you enjoy on its own! Just stick your finger in and try it!

Bread Dipping Oil Mistakes!

• Don’t use DRIED herbs! They just won’t give you the same fresh result.
• Don’t murder your herbs when you chop them!!
  • This is the biggest mistake I see in most herb oil recipes. Keep the herbs ‘chunky’ so you see them and all the beautiful colors.
• Choose a FRESH CRUSTY BAGUETTE
  • Fresh is key. No one likes poor, stale, old bread. I always have a baguette frozen in the freezer. Just pull it out the morning of so it has time to defrost.
• Serve with the bread in BITE SIZED slices.
  • For one reason…Sanitation! If people are breaking off their own pieces, it is just not sanitary. They also may break off a piece that is too big for ONE dip. This leads to the ever controversial “double dipping” concern. 
• Serve dipping oil on a PLAIN WHITE SHALLOW PLATE!
  • White so you can see all of the beautiful colors!
  • Shallow so people can get all of the goodness when they dip. Some of the herbs and garlic may sink to
    the bottom if your using a “bowl” and after your guests keep dipping away, you will be left with ALL herbs on the bottom and no oil.
• Make a few hours ahead of time.
  • This allows the herbs and garlic to infuse with the oil and results in a tastier dip!
• Use FRESH herbs and FRESH garlic.
  • Dried will work but it just does NOT compare to fresh herbs. AND it looks more appetizing!!
  • **OREGANO is the only herb I rarely buy fresh because it is too strong. Dried oregano is the ONLY dried herb I use here.
• Refresh your oil if it runs dry! The bread naturally absorbs into the oil better than the herbs so as your guests dip, you may find leftover herbs on the bottom with no more oil.

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