Italian Olive Oil Bread Dip

I tried a bunch of different blends, and this one? Hands-down my favorite. The combo of spices, fresh garlic, and that hot oil pour-over trick hits just right. Everyone who’s tried it says the same. It’s ridiculously easy to make at home, and honestly? Blows any restaurant version out of the water.

Pair this delicious dip with our Sourdough Bread or Rustic Garlic Artisan Bread.

Why My Recipe

• The perfect blend of spices, herbs, fresh garlic, vinegar, and oil.
• A taste-tested, proven recipe for a winning combination.
• Heating the olive oil is the secret, infusing so much more flavor!

I tested a whole lineup of herb and spice blends, tweaking one thing at a time like a total kitchen nerd. I tried heating the oil, and I tried skipping it. As it turns out, that extra step is 100% worth it. Just a few minutes makes the flavor way more intense. I also went head-to-head with fresh garlic vs powdered, and fresh garlic won by a mile when it’s steeped in that hot olive oil. This version right here? It’s the one that came out on top. Sweet, peppery, tangy, with just the right little kick.

Ingredient Notes

• Extra Virgin Olive Oil: Use a high-quality olive oil for this recipe. The flavor is more important as you’ll be tasting it directly on your bread, rather than cooking with it.
• Garlic: Freshly minced garlic is preferred, followed by frozen, then dehydrated or granulated minced garlic.
• Crushed Red Pepper Flakes: Adds just a hint of heat. Double it if you want to bring more heat, or leave it out entirely if you aren’t into spicy.
• Paprika: Adds color and a subtle sweetness.
• Salt: I recommend using a coarse salt like kosher, sea salt, Himalayan pink salt, or a flaky salt for its light, crunchy texture.
• Pepper: Freshly cracked black pepper is used for its spicy and pungent flavor.
• Balsamic Vinegar: Adds acidity that balances the richness of the oil.

Fresh vs Dried Garlic

Fresh: In this recipe, I use fresh minced garlic, which I highly recommend! The fresh garlic infuses so much flavor into the olive oil, especially when heated. Jarred garlic can also work and is super convenient, but often has a more bitter flavor.

Frozen: Not everyone wants to peel garlic and mince it every time they cook, so a close second to fresh garlic is frozen. You can easily find those little trays of pre-portioned frozen garlic at your grocery store, or you can make your own! I recommend you use a food processor, then fill a resealable plastic bag with the minced garlic and section into teaspoon-sized blocks using a knife or bench scraper.

Dried: I know you don’t always have fresh garlic on hand or may not have the time! In this case, granulated or dehydrated minced garlic is hugely preferred! The flavor is much more pungent than powdered, with a subtle sweetness and a slight bite. Powdered garlic has a milder flavor and is more finely milled, making it clump more easily when mixed in the oil.

Heating the Oil

You might not believe it, but heating your oil makes a huge difference and only takes an extra 5 minutes! You could simply mix the spices and garlic with the oil and let it sit, but heating the oil first aids in the infusion process, allowing for the spices to release a much stronger flavor.