Italian Olive Oil Bread Dip

I attempted a bunch of various blends, and this one? Fingers-down my favourite. The combo of spices, recent garlic, and that scorching oil pour-over trick hits good. Everybody who’s tried it says the identical. It’s ridiculously straightforward to make at house, and truthfully? Blows any restaurant model out of the water.

Pair this scrumptious dip with our Sourdough Bread or Rustic Garlic Artisan Bread.

Why My Recipe

• The right mix of spices, herbs, recent garlic, vinegar, and oil.
• A taste-tested, confirmed recipe for a successful mixture.
• Heating the olive oil is the key, infusing so way more taste!

I examined an entire lineup of herb and spice blends, tweaking one factor at a time like a complete kitchen nerd. I attempted heating the oil, and I attempted skipping it. Because it seems, that additional step is 100% value it. Just some minutes makes the flavour far more intense. I additionally went head-to-head with recent garlic vs powdered, and recent garlic gained by a mile when it’s steeped in that scorching olive oil. This model proper right here? It’s the one which got here out on prime. Candy, peppery, tangy, with simply the best little kick.

Ingredient Notes

• Additional Virgin Olive Oil: Use a high-quality olive oil for this recipe. The flavour is extra necessary as you’ll be tasting it instantly in your bread, fairly than cooking with it.
• Garlic: Freshly minced garlic is most well-liked, adopted by frozen, then dehydrated or granulated minced garlic.
• Crushed Crimson Pepper Flakes: Provides only a trace of warmth. Double it if you wish to convey extra warmth, or go away it out solely for those who aren’t into spicy.
• Paprika: Provides coloration and a delicate sweetness.
• Salt: I like to recommend utilizing a rough salt like kosher, sea salt, Himalayan pink salt, or a flaky salt for its mild, crunchy texture.
• Pepper: Freshly cracked black pepper is used for its spicy and pungent taste.
• Balsamic Vinegar: Provides acidity that balances the richness of the oil.

Contemporary vs Dried Garlic

Contemporary: On this recipe, I take advantage of recent minced garlic, which I extremely suggest! The recent garlic infuses a lot taste into the olive oil, particularly when heated. Jarred garlic also can work and is tremendous handy, however typically has a extra bitter taste.

Frozen: Not everybody desires to peel garlic and mince it each time they prepare dinner, so an in depth second to recent garlic is frozen. You possibly can simply discover these little trays of pre-portioned frozen garlic at your grocery retailer, or you may make your personal! I like to recommend you employ a meals processor, then fill a resealable plastic bag with the minced garlic and part into teaspoon-sized blocks utilizing a knife or bench scraper.

Dried: I do know you don’t at all times have recent garlic available or might not have the time! On this case, granulated or dehydrated minced garlic is vastly most well-liked! The flavour is way more pungent than powdered, with a delicate sweetness and a slight chew. Powdered garlic has a milder taste and is extra finely milled, making it clump extra simply when blended within the oil.

Heating the Oil

You may not imagine it, however heating your oil makes an enormous distinction and solely takes an additional 5 minutes! You possibly can merely combine the spices and garlic with the oil and let it sit, however heating the oil first aids within the infusion course of, permitting for the spices to launch a a lot stronger taste.