This is the best bread dipping oil because it is infused with fresh herbs and garlic. It is something I have been making for years and is always a favorite appetizer when entertaining! Get your "crustiest" bread ready!
I got my inspiration for this infused garlic herb oil dip during my first trip to Carrabba's! Fortunately at the time, I actually knew someone who worked there so I asked them what was in their bread dip and they told me! Although it is somewhat of a copycat of Carrabba's, I tweaked it a bit by substituting some spices over the years so, dare I say, that it is even BETTER than their oil dip!
If you love oil dips, you should check out my Bagna Cauda recipe!
Ingredients To Make Your Dipping Oil
The ingredients for making a delicious bread dipping oil can be as simple as adding salt and pepper to a good, quality olive oil. Add a fresh, crusty loaf of bread and you're set!
Although I would totally scarf that down, I'm a sucker for fresh herbs and all kinds of spices! Most Italian restaurants add herbs to their oil dips especially the Italian ones. So here are a few ingredients you can add to your olive oil that would make your dip delicious!
Other Ingredients You Can Add:
- Red pepper flakes
- Onion Powder
- Garlic Powder
- Celery Salt
- Parmesan cheese
- Balsamic vinegar
- Red wine vinegar
- Anchovy paste
Chopping your herbs
Chopping up your herbs is important. You do not want large clumps so grab your BEST, sharpest chef's knife for the job. Then, on a cutting board, chop them all up together as fine as you can.
Another option is adding all your herbs to a food processor. I do not prefer doing it this way since I think the dip looks beautiful when you can see the little bits of fresh herbs in the oil.
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 loaf 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.
Italian Bread Sticks!
These are never turned away! Plus, they are great for dipping and kids LOVE them!
Can you imagine. Garlic bread, dipping into a garlicky oil dip? This one is for my garlic lovers.
If you love this appetizer, try my Puff Pastry Garlic n' Herb Pinwheels!
What Is The Best Olive Oil To Use?
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!
Serving Your Dip On A Proper 'Oil Dipping Plate'
You do not want to serve this dip in a bowl!
Instead, take a large spoonful and scoop some directly onto a plate. This is how the restaurant serves it. This way, the herbs are evenly spread on the plate and not stuck on the bottom of a bowl.
What Kind Of Plate Do I Use?
Choose a small to medium sized plate either square or round for this. I also like to use a PLAIN WHITE dish. This is probably the one thing I urge you to do! Your guests will be able to really see ALL of the wonderful colors in this herb dip as well as the beautiful gold color of your olive oil.
Tips To Keep In Mind!
- Don't use DRIED herbs! They just won't give you the same fresh result. Oregano is the only exception!
- Don't murder your herbs when you chop them!!
- This is the biggest mistake I see in most herb oil recipes. Keep the herbs slightly '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.
- It is important to let your herbs rest in the olive oil for at least an hour before you serve your olive oil dip. It will give not only the herbs but the garlic and red pepper flakes time to infuse the oil with all kinds of flavor.
- Use FRESH herbs and FRESH garlic.
- Fresh herbs like basil, parsley, chives and rosemary are everything in this dip.
- **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.
Other cold dips you may like:
Marinated Antipasto Appetizer Skewers
The BEST Olive Oil Dip For Bread (with FRESH herbs)
Fresh Crusty Italian Bread (Baguette)
- 1 Cup Extra Virgin Olive Oil
- ¼ Cup Fresh Basil
- 3 Tbsp. Fresh Parsley
- 1 Tsp. Fresh Thyme
- 1 Tbsp. Fresh Chives
- ½ Tsp. Dried Oregano
- 1 Large Clove Minced Garlic
- ½ Tsp. Red Pepper Flakes
- ½ Tsp. Salt
- ¼ Tsp. Freshly Cracked Pepper
- ROUGHLY chop your basil and parsley and set aside.
- Remove thyme from stem and chop up finely with your chives.
- Mince your garlic (or use a garlic press) and then add ALL ingredients together with your oil. Mix and allow to infuse for at least an hour.
- Spoon a few spoonfuls of herb oil onto a flat white plate and serve with fresh crusty bread on the side! (Make sure when you spoon onto a plate, you get a good ratio of herbs to oil!)
- Use FRESH herbs! It makes a difference!
- Use the BEST bread you can find!
- Serve on a FLAT small dish!
- Refresh the oil if it runs dry!