This Olive Oil Bread Dip is a restaurant style dip made with just 4 simple pantry staples. It’s an irresistible appetizer when served with a loaf of crusty bread or use as a salad dressing!

I also recommend this super easy burrata dip!

Person dipping a slice of bread in a bowl with olive oil bread dip with garlic.

This simple olive oil bread dip is just about the easiest dip recipe you’ll ever make and it’s all about the ingredients!

The bread soaks up the flavor of the balsamic vinegar while the oil keeps it from getting too soggy. The garlicky flavor with a hint of salt takes it over the top. If you’re like me, you might find it a little too irresistible, and end up making a meal out of it!

It’s exactly as you would find at any Italian restaurant here in North America. In fact, it’s better!

Why You’ll Love This Recipe

  • It’s simple: I mean, ridiculously simple. It can be thrown together in a pinch when unexpected company arrives or when you need to tide over your hungry family while they wait for dinner.
  • Addicting and delicious: Like, seriously, good luck stopping at just one slice of bread!
  • Looks fancy but you and I both know, it’s not. In fact, it’ll make you feel like a superstar in the kitchen!
  • Pairs well with just about any main dish from slow cooker rump roast in the winter to chicken breast on the grill during summer.

Ingredients for Olive Oil Bread Dip

This olive oil and balsamic vinegar dip is made with ingredients you likely always have on hand. You just have to choose the best of the best ingredients to make it!

Balsamic vinegar, olive oil, garlic, salt.
  • Olive oil: I recommend to buy extra virgin olive oil in a dark bottle. It’s of the best quality and taste! We eat it raw in salads and dips like this one.
  • Balsamic vinegar: Aged one, I buy this at Costco.
  • Garlic: Fresh garlic is key. Please don’t use chopped garlic from a jar or garlic powder, dip won’t taste the same.
  • Salt: I love to use Himalayan pink salt in all of my recipes. Freshly cracked is even better as a finishing salt. Also coarse sea salt or Celtic salt are great!

How to Make Olive Oil Bread Dip

It’s so simple, just follow these 3 easy steps and you’ll be digging in before you know it.

Person pouring balsamic vinegar into a bowl with olive oil.

Combine olive oil and balsamic vinegar in a small bowl (for individual servings) or a larger plate with edges (for sharing).

A bowl with olive oil, balsamic vinegar,  and garlic. Plus fork in it.

Add minced garlic and salt and stir to mix together. If time permits, allow it to sit for about 10 minutes so the flavors meld.

Person holding a slice of bread dipped in olive oil dip.

Serve with sliced baguette or cubed Artisan bread like sourdough.

Tips for Best Results

  • Use high quality ingredients: They are not all created equal, so read the labels. Cold pressed extra virgin olive oil is what you want to look for when determining the best olive oil for consuming raw. Even better, from Italy but don’t break the bank, though. This recipe works no matter what!
  • Allow the flavors to blend: Let it sit for 10 minutes before serving for the best taste. That’s when oil becomes infused with garlic.
  • Amount of garlic: Add as much as you like, depends how much you love garlic. Ukrainian in me, loves it a lot!
  • If you have leftovers: Use it as a salad dressing as is or add in extra seasonings you like.
  • To serve this dip warm: Heat up your olive oil in a microwave or on the stovetop slightly before adding the rest of ingredients. In this case, do not let the dip sit and serve immediately.

Recipe Tip

You can store this dip longer if you leave the garlic out and add it just before serving. If you do this, you won’t need to refrigerate it either!


Ramp up the flavor of this bread dip with a few extra ingredients.

  • Cheese: A sprinkling of freshly grated Parmesan cheese or Pecorino Romano to top it off.
  • Dried herbs: I like to keep it simple but you can add about 1 tablespoon of dried herbs like oregano, basil, parsley, rosemary or your other favorites.
  • Fresh additions: Up to 3 tablespoons of finely chopped red onion or fresh parsley.
  • Make it spicy: Add red pepper flakes for some heat!


Bread is the best accompaniment here. At last, this is olive oil dip for bread!

How to Make Ahead and Store

Make ahead: To make this dip way in advance, mix the olive oil and balsamic vinegar together and store in a jar until you’re ready to use, add the garlic and salt. You can keep the oil and vinegar blend at room temperature.

Store: If you’re making the assembled dip in advance, it keeps up for 2 weeks in the fridge and gets better every day. Same goes for the leftovers!

More Delicious Dip Recipes to Try

Olive oil bread dip in a bowl with bread on a counter.
Slice of bread dipped in olive oil dip.

Olive Oil Bread Dip

This Olive Oil Bread Dip is a restaurant style dip made with just 4 simple pantry staples. It's an irresistible appetizer when served with a loaf of crusty bread
5 from 8 votes
Servings 12 servings
Calories 86
Diet Vegan
Prep Time 5 minutes
Total Time 5 minutes



  • In a small bowl or large plate with edges, combine olive oil and balsamic vinegar.
  • Add garlic and salt; stir with a fork. If you have time, let sit for 10 minutes for flavors to “marry each other” or serve right away.
  • Serve with sliced baguette or any Artisan bread, or cubed sourdough, Greek yogurt bread or cottage cheese bread.


  • Store: Refrigerate in airtight container up to 2 weeks. Let come to room temperature before serving.


Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 98mg | Fiber: 1g | Sugar: 1g
Course: Appetizer
Cuisine: Italian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    This was fabulous and so easy! Took your suggestion and added some herbs! Used it for an Italian themed appetizer party. Also great with cucumber and other sliced veggies!

  2. 5 stars
    This looks wonderful and my mouth is watering for a taste as soon as I can lay my hands on the right bread. Putting together some great appetizer recipes for an upcoming very small gathering and this looks like a winner and something different.

    Question: is the fresh garlic not too strong?
    Curious, also, why if making ahead, you put garlic in last.


    1. Fresh garlic is normally a bit stronger, you could always dry the jarred kind for a milder flavor, but the garlic is really what makes it great! For optimal fresh flavor, add the garlic and salt right before serving.

  3. I tried emailing you at the address but it said not valid.
    I have a question!
    I made extra homemade balsamic Vinaigrette salad dressing & stored it in a glass salad dressing container that you mix Italian salad dressing in & stored it in the refrigerator. When I went to use it, it had hardened. What did I do wrong?
    My recipe calls for:
    2-Tbsp. Balsamic vinegar
    2-Tbsp. Extra virgin olive oil
    1/2 – tsp. Lemon juice

    1. Olive oil hardens in the fridge. Place the jar in a bowl with hot water for 15 minutes and it will melt. Shake after.

  4. 5 stars
    From one Polish Canadian to a Ukrainian Canadian this makes me so proud. You’ve done a wonderful job with this simplistic yet perfect recipe I make it every week it’s absolutely divine. I can’t wait to go through more of your recipes. Thank you so much, cheers!

  5. 5 stars
    Since I was finishing a small bottle of olive oil, I shook it up and the oil and vinegar blended really well instead of being separate. Good stuff.

  6. 5 stars
    I’ve been making this for many years as well. I like to smash a little fresh rosemary into it as well. Drizzled on tomatoes, salad or as a dip, SOOOOOO good.

  7. This dip is something my peeps would definitely enjoy! I make a very similar mix, and pour it over bread to make croutons, but never tried to use it as a dip. Thanks for the idea!

    1. Thank you for the idea about the croutons! Now I’m thinking making them and use for a turkey stuffing…mmmmm. I ordered local free-range turkey so a nice stuffing is a must now.

5 from 8 votes

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