Best Olive Oil Dip Recipes

OLIVE OIL DIP

Steps:

• 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.

A-PLUS ITALIAN OLIVE OIL BALSAMIC BREAD DIP

Steps:

• Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.

OLIVE OIL AND BALSAMIC BREAD DIP

Steps:

• NOTE: Play around a little bit with the olive oil/balsamic vinegar proportions. There should however always be more olive oil than vinegar.
• Slice up bread into appetizer sizes and place on a platter.
• In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar around and across the pool of olive oil.
• Garnish with fresh basil leaves, if desired.
• Take a piece of the bread and lightly dunk into the mixture. Take a bite!
• Now the Roman gods are happy and you should be, too!

JOHNNY CARINO'S OLIVE OIL DIP RECIPE - (4.1/5)

Steps:

• Preheat oven to 375° Blend spices and Parmesan cheese in a food processor until finely chopped. Add to olive oil. Lay chopped garlic on a baking sheet lined with parchment paper. Roast garlic for 10 minutes and stir. Roast for another 10 minutes until garlic is golden and crispy, but not burned. Serve roasted garlic in a shallow bowl for dipping. Add oil as desired when ready to eat. NOTE I mixed dried herbs, roasted garlic and oil together without the parmesan cheese. I did this so the herbs, garlic and olive oil would infuse and will add the cheese when ready to use.

FETA CHEESE AND GREEN ONION DIP WITH OLIVE OIL AND LEMON WITH GRILLED PITA

Steps:

• Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions.
• Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip.

2-SECOND ITALIAN BREAD OLIVE OIL DIP

Steps:

• Whisk the two together with a fork, dip your bread in, and enjoy.

CARRABBA'S HERB OLIVE OIL DIP

Steps:

• Mix herbs together. Add olive oil and stir. Serve with crusty bread.

FETA CHEESE AND GREEN ONION DIP WITH OLIVE OIL & LEMON

Steps:

• Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions. Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip.

OLIVE OIL DIP FOR ITALIAN BREAD

Steps:

• Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

FETA AND SCALLION DIP WITH OLIVE OIL AND LEMON (BOBBY FLAY)

Steps:

• Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth.
• Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving).
• When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
• Heat your grill to high.
• Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip.

BALSAMIC/OLIVE OIL BREAD DIP

Steps:

• I never make this quite the same way twice but man is it good to keep on hand.
• Mix EVERYTHING together in a bowl and pour into a nice glass container.
• I get wide mouth ones at Ross, but they have them everywhere.
• Let it sit for a few hours and shake it up lots to mix all the flavors together.
• I keep it on my counter and use it for about a million things from boneless chicken thighs braise to salad dressing.
• If you get a really great loaf of crusty french bread and put a bit of this into fancy little dishes, you can serve it with any meal allowing each person his own dipping sauce.
• It's addictive and sooooo easy to make and keep on hand.
• Enjoy!

ITALIAN OLIVE OIL DIP

Steps:

• Mix all the ingredients together.
• Let sit to allow the flavors to meld for at least an hour or two before serving.
• Serve in a shallow bowl with crusty Italian bread cut into thick slices.

FRESH VEGETABLE PLATTER WITH OLIVE OIL DIP

Steps:

• Arrange vegetables on platter. Allow guests to drizzle oil onto their plates and season oil to taste with salt. Serve olive oil with vegetables, bread and prosciutto.

ITALIAN OLIVE OIL DIP

Steps:

• combine in a container and serve on a flat plate.
• dip warm french bread into oil mixture. there are no presevatives in this recipe so it should be used right away and not stored.

ITALIAN FLAT BREAD AND OLIVE OIL DIP

Steps:

• 1. Pour Olive Oil into flat dish, add other ingredients, stir, dip with Flat Bread and enjoy.
• 2. FLAT BREAD: 3 cups flour, 3 Tbsp Extra Virgin Olive oil, 1 tsp salt, 2 tsp baking powder, 1 pinch baking soda, 1 Tbsp rosemary, chopped well, 1 tsp garlic chopped well, 1 Cup ice water. Place dry Ing. in bowel, mix well,-. Make a well in flour add oil and water, mix slowly until it forms a dough. If you need to add more water, add 1 Tbsp at a time, until dough is easy to handle. Knead for a short period of time until dough is smooth and easy to handle. Cut into 4-6 pieces. Roll out thin to about an 8" circle, the thinner, the better. Heat a large Iron skillet on high heat, when hot reduce heat. Brush with Olive Oil and place flat bread in skillet, pick bread with a fork. Turn over, brush with more olive oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread dough.Will make 4-5 (8-10 inch Piadinas), also good to eat with Sautéed greens as escarole

OLIVE OIL BREAD DIP

Steps:

• Combine all ingredients, except vinegar.
• Heat in microwave for 20 seconds.
• Let sit a few minutes.
• Add vinegar and serve.

BAGNA CAUDA - OLIVE OIL ANCHOVY DIP RECIPE - (3.3/5)

Steps:

• Blend olive oil, butter, anchovies and garlic in food processor until smooth. Transfer oil mixture to heavy saucepan. Cook over low heat for about 15 minutes, stirring, occasionally. Season with salt and pepper. Pour sauce into a small crockpot or fondue pot. Set fondue pot over burner to keep warm, or set crockpot on LOW setting. Serve with assorted vegetables and bread. Vegetable ideas: red bell pepper slices, broccoli and cauliflower flowerets, sugar snap peas, carrot sticks, green onions, zucchini sticks, etc.. Makes 6 Servings

OLIVE OIL BREAD DIP

Steps:

• Pour olive oil into flat dish.
• Add rest of ingredients and stir.
• Dip your bread and enjoy!

CARRABBA'S HERB-OLIVE OIL DIP

Steps:

• Mix the parsley, basil, rosemary, oregano, granulated garlic, hot red pepper flakes, salt & pepper together in a small serving bowl. Add the olive oil and stir. Serve with the bread for dipping.
• Tip: At Carrabba's, we sprinkle 1 tsp. of the herb mix in a saucer and add about 3 TBSP. of oil. At home, a single batch is more practical.

JOHNNY CARINO'S OLIVE OIL DIP RECIPE

Steps:

• Preheat oven to 375° Blend spices and Parmesan cheese in a food processor until finely chopped. Add to olive oil. Lay chopped garlic on a baking sheet lined with parchment paper. Roast garlic for 10 minutes and stir. Roast for another 10 minutes until garlic is golden and crispy, but not burned. Serve roasted garlic in a shallow bowl for dipping. Add oil as desired when ready to eat. NOTE I mixed dried herbs, roasted garlic and oil together without the parmesan cheese. I did this so the herbs, garlic and olive oil would infuse and will add the cheese when ready to use.