You’ll love adding this Restaurant Copycat Bread Dipping Oil Recipe to your Italian dinners at home!
No Pasta dish is complete without some delicious bread and Restaurant Copycat Bread Dipping Oil Recipe! {yum!}
This Olive Oil Balsamic Bread Dip is so easy to make and it makes your homemade Italian dinners feel extra gourmet.
I got hooked on it when we were in Rome, Italy… not by choice but by necessity. Did you know they don’t serve butter with bread in Italy? It’s a true story! Every pasta meal we had for 10 days included a side of bread with small plates of dipping oil. And let me tell you… it was heavenly!
Here’s what you need to make this Easy Bread Dipping Oil…
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Restaurant Copycat Bread Dipping Oil Recipe
What Your Frugal Friends Are Saying About This Recipe…
Amy writes: “Super easy and delicious. Dipped homemade ciabatta bread in it. I added a little pinch of salt and pepper.”
Restaurant Copycat Bread Dipping Oil Recipe {Olive Oil Balsamic Dip}
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp. Balsamic Vinegar
- 1/8 teaspoon Italian Seasoning
- 1 tsp. Minced Garlic
- Optional: 2 tsp. Grated Parmesan Cheese
Instructions
- Add Garlic and Italian Seasoning to shallow dish, and spread out evenly.
- Pour Olive Oil over Garlic and Italian Seasoning.
- Drizzle Balsamic Vinegar on top of Olive Oil.
- Optional: Sprinkle with Parmesan Cheese.
- Slice loaf of Italian or Crusty Bread, then tear slices apart, dip in the oil and pull it through like a mop {just like the Italians like to say}, savor, and ENJOY!
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So have you made Restaurant Copycat Bread Dipping Oil before??
What are your favorite ingredient combinations?
Leave a comment & share!
Christie says
I LOVE LOVE LOVE bread dip and I never know how much oil versus vinegar they use so thanks for sharing this copycat version!
Heidi says
You’re very welcome, Christie! I sure do love it too, and always choose this now over butter. I think I might be addicted! 🙂
Beth says
If you have extra, do you refrigerate?
Heidi says
Hi Beth ~ if you have extra, it can be refrigerated and used within the next 2 – 3 days. I prefer to pull it out of the refrigerator and let it sit out a bit so you can bring it back to room temperature before serving. Hope that helps!
Mary says
Evoo, salt, pepper, lemon
Kelly Donovan says
I’ve been looking for a good recipe for dipping oil. I especially liked the pdf option with your print button. If I just print a recipe chances are it will get lost after a while but having the pdf in my recipe file keeps it safe. Thanks
Jim Mac says
I work for biaggis and I can tell u that the type of oil doesnt matter. They steep the oil in a number of herbs
MJ says
What kind of herbs? I have tried almost everything and can’t get anywhere close to the taste of Biaggi’s.
kayla says
I love … Evoo, fresh torn basil, minced garlic, salt & pepper and lots of balsamic 🙂 🙂 yummy … i even make my own bread with my kitchen aid and then dip the hot bread out of the oven!!!!
Cara says
My favorite bread dipping recipe is!
1 diced Roma tomato
2 diced green onions
Greek seasoning to taste
Feta Cheese
EVOO
Pour EVOO on a plate. Add in diced tomatoes and green onions season with Greek seasoning and add crumbled Feta Cheese.
Use hard crusted bread to dip. Yum
Heidi says
Ooh ~ yum… that sounds delicious, Cara!
~ Heidi
Jill says
I agree that Biaggi’s dipping oil is fabulous. Can someone tell me how to select the right EVOO to be used for dipping? We cook with it, but it certainly doesn’t taste the same as that I have tasted at Biaggi’s. What brands do you recommend?