Olive Oil Dip with Warm Bread

Olive Oil Dip with Warm Bread is one of those simple pleasures that turns any meal or gathering into something special. With rich extra virgin olive oil, fresh herbs, garlic, and a touch of spice, this dip is perfect for tearing into with a crusty, warm loaf of bread—and I can whip it up in minutes.

Why You’ll Love This Recipe

I love how easy and elegant this appetizer is. It’s full of bold Mediterranean flavor, requires no cooking, and pairs perfectly with warm bread fresh from the oven or skillet. Whether I’m serving guests or just treating myself to a snack, this dip always hits the mark. It’s rustic, vibrant, and incredibly satisfying.

ingredients

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

extra virgin olive oil
garlic, finely minced or grated
dried oregano
dried basil
crushed red pepper flakes (optional)
fresh parsley or rosemary, finely chopped
grated Parmesan cheese (optional)
balsamic vinegar (optional, for a touch of tang)
salt and black pepper
crusty warm bread (like ciabatta, sourdough, or baguette)

directions

1. I pour the olive oil into a shallow serving dish or small bowl.

2. I stir in the minced garlic, dried herbs, red pepper flakes, and chopped fresh parsley or rosemary.

3. I season it with a pinch of salt and freshly ground black pepper to taste.

4. If I’m using it, I sprinkle a little grated Parmesan over the top and swirl in a dash of balsamic vinegar for depth.

5. I serve it immediately with slices or chunks of warm bread for dipping.

Servings and timing

This dip serves 4–6 as an appetizer and takes just 5–10 minutes to prepare, especially if I have warm bread ready.

Variations

Sometimes I add a splash of lemon juice or zest for brightness, or infuse the olive oil with warm spices like smoked paprika or cumin for a different twist. I’ve also served it with marinated olives or sun-dried tomatoes on the side for extra Mediterranean flair.

storage/reheating

I store any leftover dip (without the cheese or balsamic) in the fridge for up to 3 days. I bring it to room temperature before serving again to let the flavors bloom. For the bread, I reheat it in the oven at 350°F for 5–7 minutes to bring back its warmth and softness.

FAQs

What kind of olive oil should I use?

I always use a good-quality extra virgin olive oil—the flavor really matters since it’s the star of the dip.

Can I make this ahead of time?

Yes, I mix the olive oil and dried herbs ahead, then add fresh garlic, parsley, and any toppings just before serving.

What’s the best bread to serve with it?

I love crusty artisan breads like ciabatta, baguette, or sourdough—anything with a soft center and crispy crust.

Is it okay to skip the cheese or vinegar?

Absolutely. The base dip is just olive oil and herbs, and it’s delicious even without the extras.

Can I use roasted garlic instead of raw?

Yes, and I often do for a milder, sweeter flavor. I mash roasted garlic into the oil before adding the herbs.

Conclusion

Olive Oil Dip with Warm Bread is one of my favorite ways to start a meal—or sometimes, it is the meal. It’s easy, flavorful, and endlessly adaptable. Whether I’m serving it as an appetizer or enjoying it with a glass of wine, this simple dip always feels like a little luxury.