Garlic Dipping Oil for bread is a classic combination of lovely dried herbs, fresh garlic, and flavorful olive oil to dip crusty bread in for an easy appetizer.
This Garlic Dipping Oil would be the perfect appetizer for a great dinner of One Pot Pizza Tortellini Bake!
Just as good as any restaurant! But this recipe is budget friendly when made at home!
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I like to serve this kind of Garlicky sauce as an appetizer. It’s also fabulous on the table with a lovely Italian meal. Some fresh hot bread. Some pasta. Some Garlic Dipping Oil!
Popular on Pinterest
And the reviews are in on Pinterest, and this garlic olive oil dip is a keeper!
Mandy says, “This was delicious! It had enough flavor but wasn’t too spicy for the kids.”
J says, “I tripped recipe for use of a party, yum so good … I love it. Will make many more times.”
Megan says, “Tastes the same as a restaurant!!”
Take a look at all the reviews for this garlic dip for bread for yourself!
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Serve Garlic Dipping Oil with fresh bread
The other day my husband made another loaf of Seed filled and yummy Dakota Bread for us. He’s been on quite the bread baking adventure lately, and he’s getting very good at it! (which makes me a happy camper!)
Other fabulous bread recipes to try with my Garlic Dipping Oil!
Garlic Grating Dish
So, I thought I’d whip up a cool little Garlic Dipping Oil to go with all that seedy goodness, and I wanted to use my cool French-style garlic grater that I got back in November from Uncommon Goods.
I love this little dish, both for grating and for serving garlic dipping sauces!
Garlic Dip for Bread
I decided that this Garlic Dipping Oil should also be called “Vampire-Be-Gone”. But, just because it’s “Vampire-Be-Gone” doesn’t mean that it doesn’t have bite! Raw garlic will bite you back! But, it’s oh-so-good!
Garlic Dipping Oil Recipe Notes:
If you don’t care for spicy or haven’t had raw garlic before, you might want to start with half a clove of garlic. It is fairly strong.
I like using dried herbs for sauces like this. Or course, there’s the reason that the herbs last a long time in the cupboard and you can pull them out on the spur of the moment, but I like them also because dried herbs have a nice flavor and texture if you aren’t cooking them, where fresh herbs can be a little rough if not chopped well. And, you don’t have to do any chopping of dried herbs (always a big plus in my book!).
You could also add a splash of balsamic vinegar to this Garlic Dipping Oil. I love the classic combination of balsamic and oil for dipping bread.
Of course, these measurements and ingredients are a guide to help you build your own version.
Some questions I’ve been asked —
How long this will stay fresh for?
If pre-made, this can be refrigerated, for up to a week.
As for shelf life, and the reason I wouldn’t pre-make and leave it on the counter, is that garlic in oil at room temperature for a long time can be a risk of botulism (certain bacteria that grow in soil and vegetable surfaces and trive in oxygen free, low acid environments).
So, to avoid the risk, make it right before serving, or keep it refrigerated for short times.
I’d like to make this for gifts. Any suggestions?
I’d suggest doing a deconstructed version so the recipient can make it themselves.
And, put it all in a pretty basket.
- The garlic grater dish,
- a nice head of garlic,
- a fancy bottle of olive oil, and mix all the herbs into a pretty jar.
- Maybe even throw in a nice balsamic vinegar jar as well.
Great GARLIC recipes you’ll love
(click on the picture to get to the recipe)
Garlic Parmesan Orzo
Roasted Chipotle & Garlic Spice Mix
Caramelized Onion Roasted Garlic Bisque
Grilled Red Pepper and Garlic Dip
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Garlic Dipping Oil Recipe:
Garlic Dipping Oil
Ingredients
- 1 garlic clove peeled
- ¼ cup good quality extra virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
Instructions
- Moisten the garlic grater with a little cold water. Hold the grater with one hand, and with the other hand, hold the garlic clove between your fingers while holding the root end. Move the garlic around on the grater making sure not to make contact with your fingers. Discard the root end of the garlic.
- Add the oil to the garlic in the dish, and mix in the remaining ingredients.
- Dip crusty bread of your choice into the dipping oil.
April J Harris (@apriljharris) says
I love this garlic dipping oil, Debi! It’s got so much flavour – especially with the addition of the balsamic vinegar. That’s so lovely your husband is baking homemade bread – there’s nothing like a loaf made with love!
Michelle Frank | Flipped-Out Food says
My hubs likes to make dipping oil for my homemade bread, but I have been trying to ween him off using garlic POWDER (shudder). This vampire-be-gone oil with FRESH garlic sounds absolutely delish: I’m definitely showing him this recipe!
Elaine @ Dishes Delish says
Yummy! I’m a big fan of any type of dipping oil and this garlicy one looks so good! I think my husband would adore it as well.
peter @feedyoursoultoo says
I really like infusing oils. Adds so much. With a great piece of bread and a bottle of wine, you have us set for date night!
Mary Ellen says
Love this healthy flavorful oil! This is a fantastic way to start a meal – followed up with some pasta and wine!
Debra C. says
Haha love the name Vampire-Be-Gone! 😀 Seriously though, this looks amazingly flavorful, great oil!!
Raia T. says
Mmm… I love dipping oil for bread! So delicious and comforting. Thanks for the easy recipe!
Kayle (The Cooking Actress) says
*drooool* I need this in my life.
Maeva (Cook A Life! by Maeva) says
Just what I love, dipping delicious French bread into this kind of thing, yum!
klg1982 says
I love dipping my pizza crust! thanks for this!
Matthew Cetta says
Ohhh this would go perfect with a sourdough bread!
Tina Marie (@troberge) says
We love dipping oils around here and I will certainly need this recipe for this weekend. We have friends coming over and this is going to make a wonderful appetizer to start our evening out.
Amy says
Pass me a bowl and a loaf of fresh bread and I’m set! I love this stuff…my husband doesn’t necessarily love me after I ear it, but then I do get some uninterrupted work time. hahaha.
VeenaAzmanov says
I love garlic dipping oil. In fact I keep a bottle of good quality olive oil and infuse it with lots of garlic and a bit of chilly.. I must try this. I know I will love it.
foodyschmoody says
I don’t know how I missed the recipe for that bread but I’m totally going to find it now. Bread and oil is a staple in our Italian household! Looks like a beautiful pair!
shockinglydelicious says
Give me this dipping oil and some good bread and I am set!
Janette@CulinaryGinger.com says
I’m sure Dan’s bread is so delicious on its own, but I would also love to dip some into this delicious oil.
A Kitchen Hoor says
We always DEVOUR bread on the table with there’s a dipping oil. I LOVE that you made your own blend. I’ll be trying this with the hubs this weekend!
Valerie says
Any idea on the shelf life? Looks like a great addition to my Christmas baskets.
Debi says
Valerie, I love the idea of making this into gifts. Though, I’d suggest doing a deconstructed version so the recipient can make it them selves. So the garlic grater, a nice head of garlic, a fancy bottle of olive oil, and mix all the herbs into a pretty jar. Maybe even throw in a nice balsamic vinegar jar as well. As for shelf life, and the reason I wouldn’t pre-make this is that garlic in oil at room temperature for long time can be a risk of botulism (certain bacteria that grow in soil and vegetable surfaces and trive in oxygen free, low acid environments). If pre-made, this can be refrigerated, for up to a week.
Village Bakery says
Thanks for this, Debi! Do you know how long this will stay fresh for? I’m thinking of making it for gifts.
Debi says
Hi Village Bakery, I would recommend if you want to give this as a gift, you do a deconstructed version. So, give the dish, a bottle of oil, some fresh garlic, and mix up the herbs in a pretty jar. The reason I suggest this is unrefrigerated garlic infusing oil can produce botulism. So, better safe than sorry. If you do want to mix it up before hand, keep it in the fridge for up to 7 days. Some oils will harden in the fridge, and olive oil is one that will harden. You may want to test your oil in the fridge first. Hope that helps!
Lucy says
I love dipping bread in oil with a meal but have never tried garlic dipping oil before – certainly one to try out as we love garlic bread. Thanks for including my bread!
Sparrow says
Thank you so much for this great recipe. I love all the flavors. Super yum. I also love all the tips and helpful info that you’ve offered in the post.
michelle davis says
I love your recipes and have followed you for a while now.
Just a heads-up – you should try this product – it’s a Tomato Garlic Dipping Oil out of Central NY …….. SERIOUSLY addicting and they’re in a few 100 retailers and wineries ( there IS wine in the product ) but ship everywhere in the US – www. cheekymonkeyfoods .com
Ailsa Shawrez says
Yummy! I’m a big fan of any type of dipping oil and this garlicy one looks so good! I think my husband would adore it as well.
Royston .F says
This is an excellent recipe. I loved how easy and delicious it is! Thank you for sharing with us!