This delightful bread dipping oil blends rich olive oil and aged balsamic vinegar with sundried tomatoes, Parmesan, garlic, and fresh herbs that is perfect for pairing with toasted bread cubes.
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About This Recipe
If you're looking for an easy appetizer bursting with flavor and likely using ingredients you already have on hand, you'll love this easy bread dipping oil!
Simple to make and full of bold flavors, you might just find yourself devouring an entire baguette trying to pick up every last drop of this delicious olive oil dip.
This no-cook herb oil combines rich olive oil, aged balsamic, sundried tomatoes, Parmesan, garlic, and fresh herbs. It’s a versatile condiment that's perfect not only as a bread dipping oil, but also as a delicious pizza topping or an easy sauce when tossed with cooked pasta. For another quick impressive appetizer try my Pan Con Tomate with Jamón.
📋 Ingredients
- Olive Oil: Use a good quality extra virgin olive oil for the best flavor, since this bread dip is a no-cook appetizer.
- Aged Balsamic Vinegar: Aged balsamic is thicker and sweeter than standard balsamic vinegar. You can also use a squeeze of balsamic glaze, though that would be a lot thicker so be sure to stir the oil dip well.
- Sundried Tomatoes: Look for sundried tomatoes that are packed in oil, which will be more plump and tender.
- Parmesan Cheese: Look for a chunk of Parmigiano Reggiano to grate yourself or buy finely grated Parmesan so it blends with the dipping oil easily.
- Garlic: Look for whole garlic bulbs that have tight cloves, which will indicate that the garlic is fresh.
- Fresh Herbs: Parsley and oregano leaves are used in the bread oil dip but other tender herbs would work well, including fresh thyme and tarragon.
- Aleppo Pepper: Aleppo pepper is used in Mediterranean cuisine and is a tad sweeter and not as hot as the more common Italian red pepper flakes.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Dried Herbs: Instead of fresh herbs, substitute with dried parsley, dried thyme or dried oregano.
- Add Olives: For a saltier bite, add chopped Castelvetrano olives or briny Kalamata olives.
- Make it Cheesier: Add crumbled feta cheese to the dipping oil or serve this herb dipping oil on top of softened goat cheese.
- Dairy Free: Make it dairy free and omit the Parmesan cheese.
⏲️ Instructions
- To a wide shallow bowl, pour in the olive oil and balsamic.
- Add the chopped sundried tomatoes, grated parmesan, grated garlic, fresh herbs and Aleppo pepper.
- Stir everything together until well combined and serve with toasted bread for dipping.
📍 Recipe Tips
- Make Ahead of Time: Make the dip ahead of time and place in an air tight container and place in the refrigerator for up to 1 week.
- Bring to Room Temperature: If you made the herb oil ahead and refrigerated it, it will thicken. About 20 minutes before serving, let it sit at room temperature and stir well.
Recipe FAQs
Yes, add about ½ teaspoon to ¾ teaspoon of fried thyme and dried parsley instead of fresh. You can also add dried oregano, rosemary and tarragon.
Store any leftover dipping oil in an airtight container and place in the refrigerator for up to 1 week. When ready to serve, bring to room temperature and give it a good stir before serving.
Serving Suggestions
Slather the parmesan dipping oil onto toasted ciabatta or garlic focaccia. It's also delicious toss with cooked orzo or your favorite pasta and drizzled on top of softened goat cheese.
More Easy Appetizers
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Bread Dipping Oil
LittleFerraroKitchen.com
Equipment
Ingredients
- ½ cup Extra Virgin Olive Oil
- ¼ cup Aged Balsamic Vinegar
- ¼ cup Sundried tomatoes finely chopped
- 2 tablespoons grated Parmesan
- 1 garlic clove finely grated
- 1 tablespoon fresh oregano leaves chopped
- 1 tablespoon fresh parsley leaves chopped
- ½ teaspoon Aleppo pepper
- Toasted bread cubes for serving
Instructions
- To a wide shallow bowl, pour in the olive oil and balsamic.
- Add the chopped sundried tomatoes, grated parmesan, grated garlic, fresh herbs and Aleppo pepper.
- Stir everything together until well combined and serve with toasted bread for dipping.
Notes
- Make Ahead of Time: Make the dip ahead of time and place in an air tight container and place in the refrigerator for up to 1 week.
- Bring to Room Temperature: If you made the herb oil ahead and refrigerated it, it will thicken. About 20 minutes before serving, let it sit at room temperature and stir well.
New2Cooking says
We found some wonderful EVOO and a fresh Baguette from the farmers market. The Aleppo pepper we found on Amazon and we made this bread dipping oil with it as suggested. Super easy, healthy and so good. Even the kids ate it.