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! And you could serve it with some Garlic Potato Soup for a fun meal!
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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!
Serving suggestions
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 fantastic bread recipes to try
No Knead Rosemary Parmesan Bread
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.
I love this little dish, both for grating and for serving garlic dipping sauces!
Can you use minced garlic instead?
Yes, you can use minced garlic instead of using the grater dish.
The dipping sauce won’t have the same texture – the grater dish makes a nice fine melty garlic. And the minced garlic will be chunkier.
The flavor will also be less. How you prepare and cut garlic will determine its flavor.
A whole clove will have the mildest (least) flavor. Crushed garlic will have a nice rounded mild flavor. Sliced garlic is medium. Minced garlic has a nice robust strong flavor. And garlic paste has the strongest flavor.
When you use the grater dish you’re making garlic paste.
So I recommend using the dish, but if you don’t want to buy one, minced garlic will be fine. You could also make garlic paste by adding garlic cloves and olive oil to a blender, food processor, or spice grinder and blend for 30-45 seconds to make a smooth paste. You can also make a paste by chopping, lots, with a knife.
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!
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.
These measurements and ingredients are a guide to help you build your own version.
FAQ
How long this will stay fresh?
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.
Any suggestions on making this as a gift?
I love the idea of doing a deconstructed version of this recipe, so the recipient can make it themselves!
Put all of it in a pretty basket, and tie with a bow!
Note: the following are affiliate links
garlic grater dish
head of garlic
a fancy bottle of olive oil
mix all the dried herbs in a pretty jar
you could even toss in a nice bottle of balsamic vinegar as well
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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.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
April
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
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 is absolutely delish: I’m so glad he tried using this recipe!
Elaine
Yummy! I’m a big fan of any type of dipping oil and this garlicy one is so good! We make it all the time now! We dip chicken bites into it!
peter
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
Love this healthy flavorful oil! This is a fantastic way to start a meal – followed up with some pasta and wine!
Debra C.
Haha love the name Vampire-Be-Gone! 😀 Seriously though, this is amazingly flavorful, great oil!!
Raia T.
Mmm… I love this dipping oil for bread! So delicious and comforting. Thanks for the easy recipe!
Kayle
*drooool* I need this in my life. It’s so easy to make and so yummy!
Maeva
Just what I love, dipping delicious French bread into this, yum!
kristen
I love dipping my pizza crust into this oil! thanks for this!
Matthew
Ohhh this is perfect with a sourdough bread! And so easy to make! I love this little dish!
Tina Marie
We love dipping oils around here. We had friends over and this is made a wonderful appetizer to start our evening out.
Amy
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 eat it, but then I do get some uninterrupted work time. hahaha.
VeenaAzmanov
I love this 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.. Then I make this withit!
Christine
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! I just served this with store bought bread and it was fantastic! So much flavor!
Dorothy
Give me this dipping oil and some good bread and I am set!
Janette
I’m sure Dan’s bread is so delicious on its own, but I would also love to dip some into this delicious oil. This oil was great – I added extra garlic too!
Kristine
We always DEVOUR bread on the table with there’s a dipping oil. This had so much flavor. The kids and I loved it!
Valerie
Any idea on the shelf life? Looks like a great addition to my Christmas baskets.
Debi
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.