Shallot, Garlic & Herb Bread Dip
Shallot, Garlic & Herb Bread Dipping Oil
Description
Fragrant garlic, finely minced shallots, fresh parsley, Italian herbs, and lemon zest come together in warm olive oil with a rich splash of dark balsamic vinegar. The result is a savory, aromatic bread dip with just the right balance of tangy sweetness and gentle heat. Serve with warm focaccia, crusty sourdough, or your favorite artisan bread.
Recipe Overview
Servings: Approximately 6
Prep Time: 10 minutes
Cook Time: 2–3 minutes, approximately
Total Time: Approximately 15 minutes
Ingredients
½ cup olive oil
2 tablespoons balsamic vinegar
1–2 garlic cloves, finely grated
1 tablespoon minced shallot
1 tablespoon finely chopped fresh parsley
1 teaspoon dried Italian seasoning
1 teaspoon finely grated lemon zest
Pinch of crushed red pepper flakes
Pinch of salt
Crusty artisan bread, for dipping
Instructions
• Place the Italian seasoning, crushed red pepper flakes, chopped parsley, grated garlic, minced shallot, and lemon zest into a shallow, heat-safe serving bowl.
• Add the balsamic vinegar and a pinch of salt to the bowl.
• Warm the olive oil in a small saucepan until it is hot and just beginning to gently sizzle. Do not let the oil smoke.
• Carefully pour the warm olive oil over the garlic, shallots, herbs, and balsamic mixture. The warmth helps release their aromas.
• Stir gently until the ingredients are evenly distributed. Allow the oil to cool briefly before tasting.
• Taste with a small piece of bread. Adjust the salt or balsamic vinegar if desired.
• Serve with freshly sliced focaccia, baguette, sourdough, or another favorite crusty bread.
Chef's Tip
The secret to this dip is briefly warming the olive oil before combining it with the herbs, garlic, and shallots. This releases their aromas and helps the seasonings infuse the oil. Use a shallow dish rather than a deep bowl so each piece of bread picks up the flavorful ingredients along with the oil and balsamic vinegar.
Flavor Variations
• Extra Balsamic: Add a little more dark balsamic after tasting if you prefer a sweeter, tangier finish.
• Fresh Herb: Add finely chopped fresh basil for a more herb-forward dip.
• Parmesan Finish: Sprinkle freshly grated Parmesan over the dip after the oil has cooled slightly.
• Spicy Variation: Increase the crushed red pepper flakes for a warmer finish.
• PNW Garlic Variation: Try Garlic Infused Olive Oil in place of regular olive oil. This is an optional PNW Specialties substitution, not part of the original published recipe.
Pairings
Serve with warm focaccia, sourdough, French baguette, ciabatta, or toasted artisan bread. This dipping oil also makes an inviting addition to an antipasto board with olives, fresh mozzarella, roasted peppers, and sliced vegetables.
Build Your Bread Dip
Create a Classic Italian-Style Bread Dip
Start with good olive oil and dark balsamic vinegar, then layer in fresh garlic, shallots, and herbs. A little warmth brings the ingredients together for an easy, flavorful appetizer.
Finished Dip
Shallot, Garlic & Herb Bread Dipping Oil with dark balsamic, parsley, lemon zest, and warm artisan bread
Olive Oil
A good-quality olive oil creates the smooth, rich foundation for this classic bread dip.
Balsamic
Dark balsamic vinegar provides tangy sweetness and depth alongside the savory ingredients.
Finishing Touch
Fresh garlic, shallots, parsley, Italian seasoning, lemon zest, red pepper flakes, and salt.
Recipe Notes
This recipe follows the ingredient measurements and warm-oil method published by Bev Cooks in her Bread Dipping Oil recipe.
The original recipe calls for olive oil and balsamic vinegar without specifying a particular brand or balsamic variety. Pacific Northwest Specialties recommends its Classic Dark Balsamic as an option for the traditional dark-balsamic flavor.
For best results, serve shortly after preparing. Because this dip contains fresh garlic and herbs in oil, refrigerate leftovers promptly and do not store the mixture at room temperature.
Recipe based on Bread Dipping Oil by Bev Weidner, Bev Cooks , published February 27, 2024. Ingredients and quantities follow the original published recipe. Instructions and descriptions have been rewritten for this page. PNW Specialties product suggestions are identified separately.
