Loaded bread dipping oil is the easiest – and quickest – appetizer for entertaining. I’ve given this one a festive twist (think dried cranberries, apricots, pistachios and sage) and all you have to do is mix a pile of gorgeous ingredients with olive oil and serve with soft, warm bread for the ultimate crowd-pleaser.
I’ve even created EIGHT different variations on the oil, so you can play around and decide which you prefer.
Picture this: you’re tired, you’re rushed off your feet, with guests due to arrive any minute. That’s where this dipping oil is PERFECT. It’s something you can pull together in literally FIVE minutes and uses cupboard staples.
I love serving up a loaded dipping oil when entertaining because not only is it easy, but it looks gorgeous, colourful and really, who doesn’t like dipping fresh bread into something delicious like this? I guarantee your guests will be crowding around the bowl, going in for more and more.
Plus, you can get creative and switch things up based on what you have on hand. The key is to go for lots of different colours and textures to make things interesting. Don’t like pistachios? Use pumpkin (pepita) seeds. Want to cater for vegans? Leave out the parmesan. To get your creativity flowing, I’ll also share EIGHT delicious bread dipping oil variations I think you’ll love too and I’m listing the ingredients for my original, sundried tomato and Kalamata olive oil in the recipe card at the bottom too.
Any leftovers are wonderful piled on top of whipped feta dip, creamy hummus, grilled chicken, roast chicken or salmon, tossed through pasta or pasta salad, or dolloped onto salads.
Ingredients
- Olive oil. I like using a good quality extra virgin olive oil – the dip is all about the base of the oil, so you ideally want a good one if possible.
- Dried fruit. Cranberries and apricots bring lovely colour, but you could use your favourite. Figs, prunes or dates would also be great.
- Sundried tomatoes. I like using semi-dried tomatoes because they tend to be softer than sundried – but if you can’t find them, regular sundried tomatoes are great. Try to find a brand that’s marinated in olive oil for superior flavour.
- Parmesan. Everything is better with a little parmesan in my opinion! Try to use a block and grate it finely yourself for the best texture. You could skip this if you want to make the dip vegan.
- Herbs. I’m using fresh rosemary and sage leaves, but you could use basil, flat-leaf parsley, oregano or thyme. You could also swap the fresh herbs for dried ones.
- Garlic. I’m using 2 cloves here, but you can cut that down if you’re worried about it being too garlicky.
- Orange zest. This is another lovely festive touch, but skip it if you’re not a fan.
- Balsamic vinegar. A splash lifts the oil and gives it a bit of acidity, but it’s equally fab without it if you find it a bit strong.
How to make it
It’s truly as easy as getting all your ingredients into a shallow bowl and mixing to combine.
Give it a little taste, and add a bit more salt if you think it needs it. I like to mix the oil in the dish I’m going to serve it in just to save on washing up, but you can also mix it in a bowl and then transfer it to whatever you’d like to serve it in. Serve with lots of lovely fresh bread – I HIGHLY recommend my easy no-knead chilli cheese focaccia – or this fragrant rosemary parmesan bread.
Watch me make it
Got a question?
I love using a really good quality extra virgin olive oil, but any olive oil will do.
The oil will last for at least a week, stored in the fridge in an airtight container. You can use it in different ways – it’s lovely spooned on top of grilled meat, dolloped on top of poached, fried or scrambled eggs, tossed through a crunchy salad or slaw or used as a quick pasta sauce or dressing for pasta salad.
The beauty of this recipe is that you really can make it your own, based on what you have to hand and what you like. You could use olives, or jarred artichokes or red peppers. Just try to use a variety of colours if possible.
Eight easy bread dipping oil variations
This is SUCH a customisable recipe which is why it’s so perfect when you need something fast.
- Loaded Mediterranean dipping oil: Mix ¾ cup olive oil, 2 tablespoons balsamic vinegar, ½ cup parmesan cheese, freshly grated, 2 tablespoons sundried tomatoes, finely chopped, 1 tablespoon Kalamata olives, finely chopped, 1 tablespoon rosemary, finely chopped, 1 tablespoon thyme leaves, 3 garlic cloves, crushed, 2 teaspoons chilli flakes, 1 teaspoon sumac, zest of 1 lemon and 1 teaspoon of flaky sea salt.
- Pesto bread dipping oil. Mix 2 tablespoons of basil pesto with 1/2 cup of olive oil, a handful of chopped fresh basil leaves, the zest and juice of a lemon, 1/4 cup grated parmesan cheese, 2 garlic cloves, 1 tablespoon of chopped toasted cashews (or pine nuts) and 1/2 teaspoon of salt.
- Hot honey and lemon bread dipping oil. Mix 1/2 a cup of olive oil with the zest and juice of 1 lemon, 1 tablespoon of honey, 2 teaspoons of chilli flakes, a handful of fresh thyme leaves and 1 teaspoon of salt.
- Pizza bread dipping oil. Mix 1/2 cup olive oil with 2 tablespoons of tomato paste, 3 crushed garlic cloves, 1/2 cup of grated parmesan, a handful of chopped fresh basil, 1 teaspoon of chilli flakes, 1 teaspoon of salt and a good grind of black pepper.
- Spicy sweet chilli bread dipping oil. Mix 1/4 cup olive oil with 1/4 cup chilli oil, 2 tablespoons sweet chilli jam, 1 teaspoon soy sauce, 1 tablespoon toasted sesame seeds, 1 tablespoon crushed toasted peanuts and a good handful of chopped cilantro (coriander) leaves. A little lime juice to finish things off is great too!
- Triple garlic bread dipping oil. Mix 1/2 cup olive oil with 8 confit garlic cloves, 3 crushed garlic cloves, 3 chopped smoked garlic cloves, 1/4 cup grated parmesan, 2 sprigs of finely chopped rosemary and 1 teaspoon of flaky salt. Keep things even easier by just using raw garlic if you like.
- Greek-inspired bread dipping oil. Mix 1/2 cup of olive oil with 1/3 cup chopped oregano, 1/4 cup chopped mint, 1/4 cup chopped thyme (or use dried herbs), 1/2 cup crumbled feta, 1/2 cup chopped olives (I used green and Kalamata), the zest and juice of 1 lemon and 1 tablespoon of honey.
- Sun-dried tomato pesto bread dipping oil. Mix 1/2 cup of olive oil with 1/4 cup sun-dried tomato pesto, a handful of fresh thyme and oregano leaves, the juice of 1 lemon and 1 tablespoon of chopped roasted almonds.
If you like this recipe, here are some other great ideas for entertaining
If you make this recipe, I’d love to hear from you! You can leave me a comment below to let me know how you get on.
EASY Loaded Bread Dipping Oil
- Total Time: 5 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Loaded bread dipping oil is the easiest – and quickest – appetizer for entertaining. I’ve given this one a festive twist (think dried cranberries, apricots, pistachios and sage) and all you have to do is mix a pile of gorgeous ingredients with olive oil and serve with soft, warm bread for the ultimate crowd-pleaser.
I’ve even created EIGHT different variations on the oil, so you can play around and decide which you prefer.
Ingredients
For the festive dipping oil –
- 1/2 cup of olive oil
- 1 tablespoon dried cranberries, chopped
- 1 tablespoon dried apricots chopped
- 2 tablespoons pistachios, chopped
- 1/3 cup grated parmesan cheese
- 1/4 cup sundried tomatoes, chopped
- 2 garlic cloves, crushed
- A handful of rosemary leaves, chopped
- A handful of sage leaves, chopped
- Zest of 1 orange
- 1 teaspoon of balsamic vinegar
- A big pinch of flaky salt
Instructions
- Mix the dip. Add all the ingredients to a wide, shallow bowl and mix with a spoon to combine into a cohesive, chunky oil. Give it a taste and adjust the salt as needed. PRO TIP: You can either mix the oil in a bowl, then transfer it to a serving platter or wide, shallow bowl or just mix it in the bowl you’re serving it in. I tend to go for the bowl I’m serving it in to save washing up!
- Garnish and serve. Serve with lots of lovely warm fresh bread and enjoy.
Notes
SERVING SUGGESTIONS: I highly recommend soft, fresh focaccia to serve with this oil – my super easy no-knead focaccia is perfect. This fragrant rosemary parmesan bread is also wonderful. Any leftovers are fab dolloped onto grilled chicken, roast chicken, steak or salmon, and also make a fabulous dressing. Toss through a crunchy salad, spoon on top of poached or scrambled eggs, mix through pasta to make a quick sauce or use as the dressing in a pasta salad.
STORAGE INSTRUCTIONS: The oil will keep well for at least a week in the fridge, stored in an airtight container.
INGREDIENT NOTES: You can make this recipe your own, based on what you have to hand. Switch out the olives and sundried tomatoes for jarred artichokes or red peppers, mix up your spices (za’atar or dukkah is wonderful) or play around with the herbs (dried work well too).
VARIATIONS
Loaded Mediterranean dipping oil: Mix ¾ cup olive oil, 2 tablespoons balsamic vinegar, ½ cup parmesan cheese, freshly grated, 2 tablespoons sundried tomatoes, finely chopped, 1 tablespoon Kalamata olives, finely chopped, 1 tablespoon rosemary, finely chopped, 1 tablespoon thyme leaves, 3 garlic cloves, crushed, 2 teaspoons chilli flakes, 1 teaspoon sumac, zest of 1 lemon and 1 teaspoon of flaky sea salt.
Zingy basil pesto: Mix 2 tablespoons of basil pesto with 1/2 a cup of olive oil, a handful of chopped basil leaves, the zest and juice of 1 lemon, 1 tablespoon of toasted chopped cashews (or pinenuts) and a pinch of salt. This is an even EASIER version because there’s less chopping involved!
Hot honey and lemon: Mix 1/2 a cup of olive oil with the zest and juice of 1 lemon, 1 tablespoon of honey, 2 teaspoons of chilli flakes, a handful of fresh thyme leaves and 1 teaspoon of salt.
Pizza bread dipping oil: Mix 1/2 cup olive oil with 2 tablespoons of tomato paste, 3 crushed garlic cloves, 1/2 cup of grated parmesan, a handful of chopped fresh basil, 1 teaspoon of chilli flakes, 1 teaspoon of salt and a good grind of black pepper.
Spicy sweet chilli bread dipping oil: Mix 1/4 cup olive oil with 1/4 cup chilli oil, 2 tablespoons sweet chilli jam, 1 teaspoon soy sauce, 1 tablespoon toasted sesame seeds, 1 tablespoon crushed toasted peanuts and a good handful of chopped cilantro (coriander) leaves. A little lime juice to finish things off is great too!
Triple garlic bread dipping oil: Mix 1/2 cup olive oil with 8 confit garlic cloves, 3 crushed garlic cloves, 3 chopped smoked garlic cloves, 1/4 cup grated parmesan, 2 sprigs of finely chopped rosemary and 1 teaspoon of flaky salt. Keep things even easier by just using raw garlic if you like.
Greek-inspired bread dipping oil: Mix 1/2 cup of olive oil with 1/3 cup chopped oregano, 1/4 cup chopped mint, 1/4 cup chopped thyme (or use dried herbs), 1/2 cup crumbled feta, 1/2 cup chopped olives, the zest and juice of 1 lemon and 1 tablespoon of honey.
Sundried tomato pesto bread dipping oil: Mix 1/2 cup of olive oil with 1/4 cup sundried tomato pesto, a handful of fresh thyme and oregano leaves, the juice of 1 lemon and 1 tablespoon of chopped roasted almonds.
- Prep Time: 5
- Category: dips
- Method: no cook
- Cuisine: mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 211
- Sugar: 4.7g
- Sodium: 427mg
- Fat: 15g
- Saturated Fat: 2.2g
- Carbohydrates: 16.7g
- Fiber: 3.5g
- Protein: 6.9g
- Cholesterol: 2mg
Keywords: olive oil dip, bread dipping oil
Devine!!!👌
★★★★★
Yayyyyy xx
so good and easy!! loved it
★★★★★
So pleased to hear that!! x
This looks amazing
It really is so delicious!!
Wow! This looks fun and fabulous! Thanks.
You’re so welcome Mimi! x
Sounds really good. I’m sure my family will love it and thanks for the bread suggestions and recipes too. I will be traveling to see them, so I won’t be able to try this until I get to their house.
You’re very welcome Elaine! So happy you like the sound of it – I hope you love it if you do end up making it for your family x
I made this for a dinner party tonight and it was a big hit. I made it exactly as described and my only regret was not making more of it as it disappeared pretty quickly.
★★★★★
Absolutely loved this recipe! I will definitely make it again, but I plan to roast the garlic next time. The raw garlic flavor overshadowed the most subtle herbaceous notes that I know this has the potential to have!
★★★★
When I was battling COVID, I surfed FB for recipe videos. One of them was this dip recipe. I first served it at a huge family Xmas get together. I had to send the recipe to nearly 20 people in the following days. Now my family just call it “The dip”. I served it to my book club last night and they RAVED about it. The only change I’ve made is just one clove of garlic and a small one at that. Roasted garlic might even better. Also, I use cranberry OR apricot, not both. Thats just my spin on it. Thank you Kate!!
This is SUCH an incredible comment to read, thank you so much Nancy! I’m so so happy you and your family (and your book club!) have enjoyed the dip so much xx
What a great recipe – we haven’t done something like this in ages but always make fresh bread which would be perfect with this.
★★★★★
Yesss absolutely – it’s the perfect way to enjoy fresh bread! x
When I was battling COVID, I surfed FB for recipe videos. One of them was this dip recipe. I first served it at a huge family Xmas get together. I had to send the recipe to nearly 20 people in the following days. Now my family just call it “The dip”. I served it to my book club last night and they RAVED about it. Thank you Kate!!