Balsamic vinegar bread dip is a quick and easy appetizer that will remind you of dining at your favorite Italian restaurant. You just need a few simple ingredients like a good quality olive oil and your favorite bread. Whips up in just a couple minutes!
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This balsamic vinegar bread dip is perfect for those times when you need an appetizer made with what's in your pantry. I wanted to keep this recipe as simple as possible, but great tasting. Using higher quality olive oil and balsamic vinegar is the key for a ton of flavor!
This dip is great for your Italian inspired get-togethers. You just need a good bottle of red wine, this recipe, your favorite pasta dish, and your best friends.
This appetizer tastes great with my Cast Iron Flank Steak!
Ingredients
Extra virgin olive oil - the kind of olive oil you choose does matter for this recipe. For the best flavor, you'll want to use a high quality olive oil because low quality ones are bland and don't have any flavor. Those oils are better for cooking. Be sure the extra virgin olive oil you pick has a flavor profile you like. There's a huge variety of flavor notes in high quality oils such as peppery, grassy, fruity, and bitter.
Fresh garlic cloves - grated or pressed garlic is the best choice for maximum flavor that blends into the dipping oil without any chunks. The flavor of raw garlic will be pretty intense, so garlic powder is an alternative.
Dried basil and dried oregano- dried herbs are great because they are always on hand.
Freshly ground black pepper
Sea salt - just a pinch of salt is needed. Kosher salt is a good alternative to sea salt.
Balsamic vinegar or glaze - If you have a high quality balsamic vinegar then that will be perfect (you can read all about balsamic vinegar here). If you don't, I recommend using a balsamic glaze.
Your favorite fresh bread such as French baguette, ciabatta bread, or sourdough bread (my personal favorite).
Instructions
Add everything except the balsamic vinegar or glaze to a shallow bowl. Give it a good sir to combine well.
Drizzle balsamic vinegar or glaze over the olive oil mixture.
Serve with a bread basket of warm crusty bread.
Variations
- Add your desired amount of red pepper flakes or an Italian red pepper oil such as Calabrian chili oil for a kick.
- Fresh herbs can be used along with or instead of dried. Try some finely chopped fresh oregano, basil or fresh rosemary.
- Try some freshly grated parmesan cheese.
- Try a squeeze of fresh lemon.
Tips
For best results, serve in a small bowl, or several small bowls if you're having a dinner party. I like to keep the dip fresh by making a large batch and refilling bowls as needed.
If several people have been dipping into the oil, I usually discard anything that's left.
This dip is best served immediately, but if you have unused leftover dip, you should store it in an airtight container at room temperature for a day. You can also store it in the refrigerator for longer. The olive oil will solidify, so you will need to leave it out at room temperature before serving.
More Italian Inspired Appetizers
📖 Recipe
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Balsamic Vinegar Bread Dip
Ingredients
- ¼ cup extra virgin olive oil good quality
- 1 garlic clove freshly pressed or grated
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- freshly ground black pepper
- pinch of sea salt or kosher salt
- 2 teaspoon balsamic glaze or balsamic vinegar
Instructions
- Add everything except the balsamic vinegar or glaze to a shallow bowl. Give it a good sir to combine well.
- Drizzle balsamic vinegar or glaze over the olive oil mixture.
- Serve with a bread basket of warm crusty bread.
Notes
- Serve this balsamic vinegar bread dip in a small bowl, or several small bowls if you're having a dinner party. I like to keep the dip fresh by making a large batch and refilling bowls as needed.
- If several people have been dipping into the oil, I usually discard anything that's left.
- This dip is best served immediately, but if you have unused leftover dip, you should store it in an airtight container at room temperature for a day. You can also store it in the refrigerator for longer. The olive oil will solidify, so you will need to leave it out at room temperature before serving.
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