Balsamic and Olive Oil Bread Dip

This olive oil and balsamic vinegar bread dip became a viral dip for a reason. The first time I tried it, I got it right away.

It tastes just like the dipping oil you get at a good Italian restaurant before your meal, but you can make it in five minutes at home. Every time I serve it, people ask for the recipe before they even finish their first slice of bread.

The key is to let it rest. When the garlic, parmesan, herbs, and balsamic vinegar sit in the olive oil for about 30 minutes, the flavors come together and taste just like what you get at a restaurant. I have made this for guests, pasta nights, holiday appetizers, and snack boards, and it always disappears quickly.

Ingredients You Need

Olive Oil: This is the base of the recipe, so choose a good one. Extra virgin olive oil with a smooth, rich flavor makes the biggest difference. Extra virgin olive oil is best because it has the richest, most complex flavor. Avoid light olive oil, since its flavor is too mild.

Balsamic Vinegar: Balsamic adds a slightly sweet tang that balances the richness of the oil. It is what makes this dip different from basic herb oils.

Parmesan Cheese: Freshly grated parmesan is a must. Pre-shredded parmesan gets waxy in olive oil and does not blend into the dip as well.

Garlic: Fresh minced garlic gives the dip a deep, restaurant-style flavor. You also use powdered garlic in this recipe.

Dried Herbs and Seasonings: Oregano, basil, parsley, garlic powder, salt, black pepper, and crushed red pepper flakes create the Italian-inspired flavor that makes this dip so good.

Bread: Crusty baguette slices, bread cubes, ciabatta, Italian bread, or sourdough all work well.

How to Make Olive Oil and Balsamic Vinegar Dipping Sauce for Bread

Mix the olive oil, balsamic vinegar, freshly grated parmesan, minced garlic, and all the herbs and seasonings in a shallow bowl or on a plate. Stir everything together until fully combined.

Let the mixture sit at room temperature for at least 30 minutes. This step is important because the garlic and herbs infuse into the oil, and the balsamic blends into the whole mixture.

Stir again just before serving, since the cheese and herbs tend to settle at the bottom.

Serve with crusty, sturdy bread that can soak up the oil without falling apart. French bread, ciabatta, sourdough, Italian bread, and toasted baguette slices all work well. I like to lightly toast the bread when serving guests because it holds up better and adds a little extra texture.

Tips That Make This Even Better

Adjust the Spice Level – The recipe has a mild kick from the crushed red pepper flakes. Add more if you want heat, leave them out if you have someone that isn’t a fan (my husband is kinda a baby about it).

Easy Variations

This olive oil balsamic bread dip is easy to adjust and make your own.

Try adding: Sun-dried tomatoes, fresh basil instead of dried, roasted garlic, mozzarella pearls on top, a drizzle of hot honey for a sweet and spicy version, Italian seasoning blend, or extra cracked black pepper.

How to Store Leftovers (if you have any!)

Store leftover balsamic bread dip in an airtight container in the fridge for up to three days. Olive oil will solidify when cold, so let it come to room temperature before serving again, and stir well before putting it out.

If you love a good dip, browse all my favorite dip recipes for more ideas to add to your appetizer spread.