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The thing about olive oil, balsamic, and bread is that I thought this combo was the epitome of fine dining when I was a kid. If a restaurant brought this out, I would always get a “you’ll ruin your dinner,” and to be honest, worth it every time. But the other day, I realized that I have the free will to ruin my dinner, and that’s how this garlic olive oil bread dip was born! It is loaded with herbs, parmesan, and sun-dried tomatoes for a burst of extra flavor. All you need is a side of focaccia, and girl dinner (or the easiest appetizer ever) is ready!

A white bowl of garlic olive oil bread dip on a wood board of focaccia next to brown bowls of red pepper flakes, parmesan, and herbs on a green tile counter.

I’ve discovered my dream night in, and it involves this dip, a bottle of Pinot Noir, and early reruns of SVU. (Lob through pixie cut era. IYKYK.) Maybe a side of blue cheese stuffed olives or my roasted tomato and burrata Caprese dip if I’m feeling extra fancy.

But what I especially love about this recipe is that you can really make it your own with whatever you have on hand. Sometimes I add the balsamic, sometimes not. No sun-dried tomatoes? No problem. Have fresh herbs? Throw ’em in!

One thing I will say is that I like to sauté the garlic before I add it to the oil. Raw garlic can be a little overpowering for me in this particular recipe, so I like to sauté it first to make the flavor sweeter and more complex. (And as I learned in culinary school, only sauté the garlic for about 30 seconds, or it’ll taste bitter!)

Obviously, if you want to use raw garlic instead for a spicier, more intense flavor, that’s totally fine! Just mince the garlic and add it straight to the dip with the rest of the herbs.

Mix & serve

A white pan of olive oil and garlic on a wood board next to brown bowls of red pepper flakes, parmesan, and basil.
Start by heating a bit of olive oil in a small saucepan. Sauté the garlic, just for about 30-60 seconds at most.
A white bowl of parmesan and herbs on a wood board next to brown bowls of red pepper flakes, parmesan, and basil.
Then, combine the sun-dried tomatoes, Italian seasoning, oregano, red pepper flakes, salt, pepper, & Parmesan.
A hand pouring a jar of olive oil into a white bowl of parmesan and herbs on a wooden board next to brown bowls of red pepper flakes, parmesan, and basil.
Lastly, add the olive oil and stir well. Finish the dip with a drizzle of balsamic vinegar and some fresh basil. Done!

Use a shallow bowl for easier dipping. If the bowl is too deep, it makes it very hard to scoop up all the delicious bits!

Bread to serve this dip with

My personal favorite bread to eat with this dip is focaccia! It’s soft, squishy, and soaks up all the good stuff. But you can totally eat this with other kinds of bread like baguette, sourdough, ciabatta, or anything with a nice crust.

A white bowl of garlic, herb, and parmesan olive oil bread dip on a wood board of focaccia.

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Simple Garlic Olive Oil Dip for Bread

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
This garlic olive oil dip is just as good as any restaurant version (maybe even better). It is loaded with sun-dried tomatoes, Italian herbs, parmesan, and balsamic vinegar for a 10-minute app that everyone will love. Eat the dip with focaccia, crusty bread, sourdough, or anything else you like. It's perfect for pasta nights, holiday dinners, & more!
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Ingredients

  • 1/2 cup extra virgin olive oil divided (120 milliliters)
  • 1 Tablespoon minced garlic (9 grams)
  • 2 Tablespoons finely chopped sun-dried tomatoes (15 grams)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Freshly-cracked black pepper to taste
  • 1/2 teaspoon Kosher salt I use Diamond
  • 1/4 cup freshly-grated Parmesan cheese (30 grams)
  • 1-2 Tablespoons balsamic vinegar for drizzling (15-30 milliliters)
  • Chopped fresh basil for garnish
  • Focaccia or crusty bread, for serving

Equipment

  • Shallow bowl or serving dish

Instructions 

  • Heat about 1 Tablespoon (15 milliliters) of the olive oil in a small skillet. Add the garlic and sauté for about 30 seconds, just until it's fragrant. Immediately spoon the garlic and oil into a shallow bowl or serving dish.
  • Add the sun-dried tomatoes, Italian seasoning, oregano, red pepper flakes, black pepper, Kosher salt, and parmesan to the bowl. Drizzle the remaining olive oil over the top and stir to combine.
  • Finish the dish with a drizzle of balsamic vinegar and fresh basil. Enjoy immediately with focaccia or bread of choice!

Notes

Use good extra virgin olive oil for the most flavor. It makes a big difference!
Sautéed garlic is sweeter and more complex, but you can use raw garlic instead for a spicier, more intense flavor. Just mince the garlic and add it straight to the dip with the rest of the herbs.
Use a shallow bowl for easier dipping. If the bowl is too deep, it makes it very hard to scoop up all the delicious bits.
I also make this recipe without sun-dried tomatoes when I don’t have any on hand. It’s great either way!
The nutrition information is just for the dip and does not include bread.
Cuisine: American, Italian
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 142kcal, Carbohydrates: 2g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium: 200mg, Potassium: 66mg, Fiber: 1g, Sugar: 1g, Vitamin C: 1mg, Calcium: 54mg, Iron: 1mg
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