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.
Just as good as any restaurant! But this recipe is budget friendly when made at home!
This Garlic Dipping Oil would be the perfect appetizer for a great dinner of One Pot Pizza Tortellini Bake!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
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!
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!)
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, and some Garlic Dipping Oil!
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.
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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.
Thanks for this, Debi! Do you know how long this will stay fresh for? I’m thinking of making it for gifts.
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!
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!
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.
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
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.
This is an excellent recipe. I loved how easy and delicious it is! Thank you for sharing with us!
Great recipe, I would love to make it.