The Bluster and the Burrow
Olive Oil Herb Dip for Bread
This Olive Oil Herb Dip is an irresistible, flavor-packed appetizer inspired by Carrabba’s famous herb and oil dip—but with more herbs and even better taste! Featuring fresh rosemary, fermented garlic, and a blend of savory spices, this simple yet addictive recipe is perfect for dipping fresh bread. It’s easy enough to make every night and customizable to your taste. Be warned: once you try it, you might find yourself devouring an entire loaf!
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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
Notes
This recipe is very herb forward because I love the herbs more than the oil. If you want a smaller amount of herbs as a whole, half the recipe. Do 1/4 teaspoon or the herbs and 1/8 teaspoon for the spices.
This recipe doesn't store well so only make what you want to eat for that meal. Since this is such a quick recipe, you can easily make more.
The dried herbs in this recipe are crunchy, which gives it a nice textural contrast to the soft bread and smooth oil.
Nutrition
Calories: 973kcal | Carbohydrates: 4g | Protein: 1g | Fat: 108g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 79g | Sodium: 594mg | Potassium: 76mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg
