Bread Dipping Oil Recipe | Restaurant-Style

10 mins
Serves 7
https://www.rachelcooks.com/bread-dipping-oil-recipe/

Directions

  1. 1Mix all ingredients together in a small bowl EXCEPT olive oil, garlic, and parmesan cheese.
  2. 2Mix all ingredients together in a small bowl EXCEPT olive oil, garlic, and parmesan cheese.
  3. 3Mix all ingredients together in a small bowl EXCEPT olive oil, garlic, and parmesan cheese.
  4. 4When ready to use, mix ONLY 1 tablespoon of mixture with about 1/2 cup of olive oil. If desired, add 1 tablespoon freshly grated Parmesan cheese.
  5. 5When ready to use, mix ONLY 1 tablespoon of mixture with about 1/2 cup of olive oil. If desired, add 1 tablespoon freshly grated Parmesan cheese.
  6. 6When ready to use, mix ONLY 1 tablespoon of mixture with about 1/2 cup of olive oil. If desired, add 1 tablespoon freshly grated Parmesan cheese.
  7. 7Store remaining mixture in fridge for up to a week (unless you didn't use fresh garlic, then you can store dry herb/spice mixture in your pantry for up to 6 months)
  8. 8Store remaining mixture in fridge for up to a week (unless you didn't use fresh garlic, then you can store dry herb/spice mixture in your pantry for up to 6 months)
  9. 9Store remaining mixture in fridge for up to a week (unless you didn't use fresh garlic, then you can store dry herb/spice mixture in your pantry for up to 6 months)

Ingredients

  • 1 tablespoon minced garlic - use fresh, not the refrigerated kind in a jar!
  • 1 tablespoon minced garlic - use fresh, not the refrigerated kind in a jar!
  • 1 tablespoon minced garlic - use fresh, not the refrigerated kind in a jar!
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried basil
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons onion powder
  • 2 teaspoons onion powder
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons red pepper flakes
  • 2 teaspoons red pepper flakes
  • 2 teaspoons red pepper flakes
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 1 tablespoon Grated Parmesan cheese
  • 1 tablespoon Grated Parmesan cheese
  • 1 tablespoon Grated Parmesan cheese

Equipment

small bowl

Tips

  • If you’d like to store this mix longer, leave out the fresh garlic and just add it when you’re ready to serve. If you do this, you don’t need to refrigerate the mixture and it will keep for up to 6 months in your pantry.
  • For a more mild garlic flavor, omit fresh garlic and increase garlic powder to 1 teaspoon.
  • This is also really good with some high quality balsamic mixed in