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This olive oil bread dip recipe is ridiculously good. It’s a lifesaver for entertaining, comes together in 5 minutes, and everyone loves it!
I can’t get enough of this delicious garlic herb olive oil dip. It’s perfect with bread, so easy to make, and is always a hit when friends and family come over.
You’ll make a mixture of fresh garlic, herbs, and spices, then spoon it onto a plate and pour over olive oil. Add crusty bread, homemade pita, or homemade focaccia, and you are set! For another easy appetizer, make tomato bruschetta.
Key Ingredients
- Garlic: I love the flavor of fresh garlic. If you prefer a milder, sweeter flavor, roasted garlic is a great substitute.
- Capers: They are salty and super flavorful, which helps season the dip.
- Herbs: I like a mix of fresh rosemary and thyme, plus dried oregano. A pinch of red pepper flakes adds just a little heat.
- Parmesan: Use a good-quality Parmesan (Parmigiano-Reggiano is my favorite). I grate the cheese with a fine microplane so it melts into the olive oil.
- Olive Oil: Your favorite extra-virgin olive oil will do! I prefer a fruity extra-virgin olive oil.
Find the full recipe with measurements below.
How to Make My Favorite Olive Oil Dip for Bread
Tip 1: Chop everything finely. Chop the garlic, capers, herbs, and Parmesan into tiny pieces. Then use the back of a spoon to mash them together into a loose paste. The smaller the pieces, the better the flavor spreads through the oil.
Tip 2: Build it on the plate. Spoon a little of the paste into the center of a plate, then drizzle generously with olive oil. The oil spreads the flavor, and the paste stays concentrated, so you get a bit in every dip.
Tip 3: Make extra. This goes fast. I almost always end up adding more paste and more olive oil to the plate. It’s a flavor bomb in the best way. Honestly, make a double batch (you’ll be glad you did).
More Easy Appetizers
Easy Olive Oil Bread Dip
This garlic and herb mixture is a flavor bomb. When topped with olive oil, it turns into a delicious dip for bread. Keep extra olive oil close by. You can always top up the plate with more.
Makes about 1/2 cup, Serves 4 to 6
Watch Us Make the Recipe
You Will Need
2 garlic cloves, or more depending on how garlicky you want it
2 tablespoons capers, drained
1/2 teaspoon dried oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
3 tablespoons finely grated parmesan cheese
Pinch sea salt, see tips
Fresh ground pepper, to taste
Pinch crushed red pepper flakes, optional to make it spicy
1/2 cup (118ml) extra-virgin olive oil, plus more as needed
Crusty bread
Directions
1Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme, and cheese. Season with a small pinch of salt and pepper.
2Use the back of a spoon to smoosh the herbs into the garlic and capers.
3Make one or two mounds of the garlic-herb mixture on a rimmed plate. Drizzle the olive oil on top. Serve with bread.
Adam and Joanne’s Tips
- Make-ahead: Prepare the garlic-herb mixture a day or two in advance and store, covered tightly, in the refrigerator. The fresh herbs may lose some color. When ready to serve, add the mixture to a plate and top with olive oil.
- Capers: We love the saltiness capers add to the dip, but you can leave them out. The dip still tastes great without them.
- Dried herbs vs. fresh: We prefer fresh rosemary and thyme, but you can use dried rosemary and thyme instead of fresh. Crush the dried herbs a little in the palm of your hand before adding them to the mix. You will also want to use a little less (about 1/2 teaspoon). To use fresh oregano instead of dried, use a teaspoon of chopped fresh oregano.
- Salt: Use your favorite salt. If you have it, I love truffle salt for this recipe.
- Balsamic vinegar: Adding a small splash of balsamic vinegar is delicious!
- The nutrition facts provided below are estimates. We did not include bread in the calculations.
Nutrition Per Serving
Serving Size:
About 1.5 tablespoons
/
Calories
172
/
Protein
1 g
/
Carbohydrate
1 g
/
Dietary Fiber
0 g
/
Total Sugars
0 g
/
Total Fat
19 g
/
Saturated Fat
3 g
/
Cholesterol
2 mg
/
Sodium
104 mg
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