Bread Dipping Oil
This is the most irresistible restaurant-style bread dipping oil recipe! You’ll feel like you’re at a fancy Italian restaurant and you won’t be able to stop dipping! This recipe can be vegan if you omit, or substitute for, the Parmesan cheese.
Servings: 7
Ingredients
- 1 tablespoon (2-3 large cloves) minced garlic – use fresh, not the refrigerated kind in a jar! (SEE NOTE)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 2 teaspoons onion powder
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons red pepper flakes
- 1½ teaspoons kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- Extra virgin olive oil
- Grated Parmesan cheese optional
Instructions
- Mix all ingredients together in a small bowl EXCEPT olive oil, garlic, and parmesan cheese (see note about garlic).
- When ready to use, mix ONLY 1 tablespoon of mixture with about ½ cup of olive oil. If desired, add 1 tablespoon freshly grated Parmesan cheese.
- Store remaining mixture in fridge for up to a week (unless you didn't use fresh garlic, then you can store dry herb/spice mixture in your pantry for up to 6 months).
Notes
- If you’d like to store this mix longer, leave out the fresh garlic and just add it when you’re ready to serve. If you do this, you don’t need to refrigerate the mixture and it will keep for up to 6 months in your pantry.
- For a more mild garlic flavor, omit fresh garlic and increase garlic powder to 1 teaspoon.
- Nutrition information is for dry mix only and does not include olive oil or cheese.
- This is also really good with some high quality balsamic mixed in.