Garlic and Herb Olive Oil Bread Dip Recipe
I am not a bread person; I’m just not. But if you give me a plate of this olive oil herb dip, I will eat an entire loaf by myself. The mix of crunchy spice, that explode when you bite into them, coupled with the savory fermented garlic is mouthwatering and sure to be an amazing appetizer for any dinner. This recipe is so easy that you could make it every night if you wanted to.
You could probably guess that this recipe is a copycat of Carrabba’s herb and oil dip. I love getting that at the restaurant, but find that they never give you enough of the herbs. I honestly want a ton of herbs and less olive oil. I love that by making this at home, I can customize the amount of herbs to what I prefer.
If you want less herbs, do 1/4 teaspoon of all of the herbs and 1/8 teaspoon of the spices.
Ingredient List
Rosemary: I grow rosemary in my garden and prefer it to dried rosemary. I feel that it has a more robust flavor, but you can use dried. If you use dried rosemary, use 1/2 teaspoon.
Garlic: You have options with this one. This is one of my favorite ways to use lacto-fermented garlic. You still get all of the prebiotic bacteria because you aren’t heating it. If you don’t have fermented garlic, you can use raw minced garlic. Roasted garlic is also delicious with this recipe. You get creamy, spreadable garlic that soaks into the bread.
Olive Oil: I don’t have a preferred brand, but olive oil can go rancid pretty quickly. Make sure to use fresh olive oil since this is a main component to the dish. You don’t want the flavor to be off because of rancid olive oil. I’ve read that you should use your olive oil 1 to 3 months after opening it. When in doubt, taste it to see if you’d want to eat a lot of it soaked in bread.
Bread: A crusty loaf works well. If I’ve made ciabattas that week, I will cut them up and use them as well. You could even use sandwich bread if that’s all you have on hand.
How to Make Garlic and Herb Oil Dip
- Cut up fermented garlic and rosemary. Put on a small plate.
- Measure out dried oregano, basil, red pepper flakes, pepper, and salt and add to plate.
- Gently mix with a spoon so that everything is combined.
- Pour ½ cup olive oil onto the plate and stir again.
- Serve with sliced bread to dip
And there you have it. Delicious savory, herb dip to enjoy with your dinner. This is one of those dangerous recipes because now that you can make it this easily, you’ll have to stop yourself from eating a whole loaf of bread whenever you make it.
If you enjoyed this recipe, leave a comment. Let me know what you made to accompany it for dinner or if bread and herb dip became your dinner.
FAQs
You can, but olive oil gives the dish a distinct flavor that would be missing. But if for some reason you can’t or don’t want to use olive oil, I suggest avocado oil instead.
If you want to make this recipe ahead of time, mix the dried spices together and set aside. Before you’re ready to eat, prepare the garlic and add the oil.
The Bluster and the Burrow
Olive Oil Herb Dip for Bread
Ingredients
- 1/2 teaspoon dried rosemary or 1 teaspoon fresh
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon fermented garlic minced
- ½ cup olive oil
- Sliced bread for serving
Instructions
- Cut up 1 tablespoon fermented garlic and 1/2 teaspoon dried rosemary. Put on a small plate.
- Measure out 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 1/4 teaspoon pepper and 1/4 teaspoon salt and add to plate.
- Gently mix with a spoon so that everything is combined.
- Pour ½ cup olive oil onto plate and stir again.
- Serve with sliced bread to dip
I love making this recipe for an appetizer. Share if you’ve made it as well. I’d love to know what you think.