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Olive Oil Dip

Combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    1/2 cup per batch


  • 1 tablespoon dried minced garlic
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 tablespoon water
  • 1/2 cup olive oil
  • 1 French bread baguette (10-1/2 ounces)


  • In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total).
  • To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add 1/2 cup oil and stir. Serve with bread.
Nutrition Facts
1 tablespoon: 122 calories, 14g fat (2g saturated fat), 0 cholesterol, 50mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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Average Rating:
  • aug2295
    Mar 7, 2020

    Make sure you use a high quality olive oil since this depends on it so much.

  • kimspacc
    Feb 18, 2020

    This was delicious with crusty rolls.

  • camcraftymom
    Jun 9, 2019

    This is one of our favorite ways to enjoy a crusty loaf of bread. I heat up the spices with a bit of extra olive oil, instead of water.

  • fhsteffen
    Aug 20, 2014

    Excellent as dip with beer bread. Will keep it on hand in the pantry

  • DWare5883
    May 27, 2013

    No comment left

  • Harmony2117
    Jun 25, 2012

    Delicious! Will definantly keep it on hand. I used paprika instead of pepper flakes. Nice zip!

  • robin
    Dec 22, 2011

    Was told it was better than they had in expensive Italian restaurants.

  • s_pants
    Aug 20, 2010

    very tasty and easy to make

  • Trilby Yost
    Jul 24, 2010

    No comment left

  • Chocoholiclady
    Jul 18, 2010

    Good recipe. However, we blacken the garlic flakes in the oven and don't bother with blanching (mixing with water to plump). Also, we used cracked black pepper corns and don't use the red pepper flakes.