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This garlicky olive oil dip brings that sunny Mediterranean vibe straight to your table. Inspired by Italian spots, this dip quickly turns any loaf into something fancy.
I whip up this dip whenever friends drop by without warning. The first time I made it at a dinner, everyone got so into dipping bread that conversations just...paused for a minute.
Tasty Ingredients
- Fresh parsley, chopped: toss some on top for color and a bright finish
- Bread for dipping: focaccia is awesome but any good crunchy bread does the job
- Pinch of salt and a few cracks of black pepper: season just how you like it
- 1/4 cup extra virgin olive oil: the better the oil, the tastier your dip will be
- 1/4 cup fresh grated parmesan: aged parmesan brings even bigger flavor
- 1/2 teaspoon dried oregano: that classic Italian herb taste in every bite
- 1/4 teaspoon red pepper flakes: adds gentle heat that plays nicely with the olive oil
- 1 to 2 garlic cloves, chopped super fine: brings big flavor without being too strong when mixed in the oil
Simple Step-by-Step
- Add the finishing touches:
- Scatter chopped parsley on top so it looks pretty and fresh. Dive in right away with bread chunks. This is just right for four.
- Mix it together and season:
- Give everything a good stir so the flavors get around. Sprinkle in salt and pepper, as much as you like. Don't be stingy with black pepper, it's great here.
- Add cheese and olive oil:
- Grate parmesan right into your bowl and pour in the olive oil. Watch the spices and garlic infuse the oil—it's the best part.
- Get your bowl ready:
- In a shallow bowl or on a big plate, pile in the garlic, red pepper, and oregano. You want a shallow spot so dipping is easy.
The parmesan I use comes from a local Italian grocer. The first time I tried their 24-month aged version in this dip, I finally understood why Italians love it so much. It’s honestly next-level flavor.
Storing and Planning Ahead
This flavored oil keeps for a week in a sealed container in the fridge. The olive oil might get a little cloudy or firm when cold, so just pull it out half an hour before you want to dip. If you wait till the next day to eat it, the flavors are even more awesome.
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Twist Ideas
Play around with herbs like thyme, basil, or rosemary to make it yours. If you're skipping dairy, try nutritional yeast plus a bit more salt instead of parmesan. Want extra punch? Mix in chopped olives or little pieces of sun-dried tomato.
How to Serve It
This dip’s not just a bread buddy—try it drizzled over a basic salad, tossed with warm pasta, or as a marinade for grilled veggies. For a full-on snack plate, pair it with mixed olives, different cheeses, and some charcuterie.
Frequently Asked Questions
- → How should I store the dip?
Put it in an airtight container and keep it in the fridge for up to a week. Let it sit at room temperature before serving.
- → What bread works best?
Focaccia is great, but you could also try a baguette, sourdough, or any crusty bread.
- → Can I tweak the recipe?
Sure! Toss in some fresh basil, lemon zest, or chopped olives to change up the flavors.
- → Is fresh Parmesan necessary?
Freshly grated Parmesan tastes best, but pre-grated works in a pinch.
- → Is it spicy?
It’s got a mild kick from the chili flakes, but you can use less (or more) to suit your taste.