I can’t get enough of this delicious garlic and herb olive oil dip. It’s so easy to make and is the perfect easy appetizer when friends and family come over. You’ll make a mixture of fresh garlic, herbs, and spices, then spoon it onto a plate and pour over olive oil. It’s perfect with warm, crusty bread or homemade focaccia! For more easy appetizers, see our fresh tomato bruschetta.
Key Ingredients
Garlic: I love the flavor of fresh garlic, but you can use roasted garlic for a milder, sweet flavor. Capers: They are salty and super flavorful, which helps season the dip. Herbs: I like a mix of fresh rosemary and thyme with dried oregano and a pinch of red pepper flakes for some heat. Parmesan: Use a good-quality Parmesan (Parmigiano-Reggiano is my favorite). I grate the cheese with a fine microplane so it melts into the olive oil. Olive Oil: Your favorite olive oil will do! I prefer a fruity extra-virgin olive oil.
How to Make Olive Oil Bread Dip
To make my favorite bread dip, I chop everything into tiny bits, then use a spoon to smoosh them together into a loose paste. I spoon the paste onto a plate and pour extra-virgin olive oil on top. One of my favorite things about this is that I can swap ingredients based on what I have in the kitchen or who’s coming. My go-to flavors are salty, like capers and parmesan cheese, herbs like rosemary, and lots of garlic. I make it spicy with some crushed red chili flakes and if I have it in the fridge, a mashed-up anchovy or a small squeeze of anchovy paste is delicious. You can even add a small splash of high-quality balsamic vinegar if you want a little sweetness to the dip. Think of it as a total flavor bomb. When mixed with olive oil and bread, it has just the right amount of flavor to make you return for more. On that note, you should make a double batch. This stuff goes fast. 2 tablespoons capers, drained 1/2 teaspoon dried oregano 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 3 tablespoons finely grated parmesan cheese Pinch sea salt, see tips Fresh ground pepper, to taste Pinch crushed red pepper flakes, optional to make it spicy 1/2 cup (118ml) extra-virgin olive oil, plus more as needed Crusty bread 2Use the back of a spoon to smoosh the herbs into the garlic and capers. 3Make one or two mounds of the garlic-herb mixture on a rimmed plate. Drizzle the olive oil on top. Serve with bread.
