Looking for the perfect shareable appetizer that’s quick and easy to whip up and bursting with complex flavor? This Olive Oil and Balsamic Vinegar Bread Dip hits all the right notes—acidity, subtle sweetness, umami, and a little kick of spice.
Plus, it only requires 5 ingredients, 5 minutes, and one little dish to make. As a busy mom with a preference for bold flavor, having this recipe in my repertoire feels like a superpower!
Perfect for pasta night (I love serving it with this 4-Ingredient Salmon Pesto Pasta!), or to put out when entertaining with some wine and cheese, this super-easy olive oil dipping sauce for bread hits the spot every time!
Olive Oil and Balsamic Vinegar Bread Dip Ingredients
Here’s everything you need:
- Extra-virgin olive oil. If you have a high-quality, robust olive oil, this is the perfect opportunity to use it to bring depth of flavor to this bread dip.
- Balsamic vinegar.
- Parmesan cheese. Using a block of fresh Parmesan is preferred, but you can absolutely use pre-grated Parmesan cheese.
- Black pepper. Freshly cracked from peppercorns, if you have!
- Crushed red pepper flakes. This is optional if you’re not a fan of spice, but highly recommended!
Optional Flavor Boosters
This olive oil balsamic bread dip is absolutely delicious as is, but if you want to make it your own, here are some ideas for add-ins:
- Minced garlic or garlic powder
- Diced shallot or onion powder
- Fresh herbs like basil, parsley, thyme, oregano, rosemary, or dill
- Kosher salt
Balsamic Vinegar and Olive Oil Dipping Sauce for Bread Tips and Tricks
Add the Balsamic Vinegar to the Oil First
Add the olive oil to a shallow bowl and drizzle on the balsamic vinegar. I like to leave it as is, so there are little globs of balsamic vinegar in the oil.
If you mix it together and emulsify the oil and vinegar, it will take on a thicker, almost creamy texture and a not-as-appetizing brown color.
Fresh Parmesan Cheese Goes a Long Way
I use my handy rotary cheese grater to freshly grate a block of Parmesan straight into my olive oil dipping sauce. If you’re using fresh Parmesan, just about an ounce will do.
You want enough to get a generous amount of Parmesan in each bread dip, but not so much that it completely changes the dip from liquid to solid.
If you’re using pre-grated Parmesan cheese, about ¼ cup will do.
After adding your cheese, crack on some black pepper and add a pinch of crushed red pepper.
Serving and Storing Your Olive Oil Dipping Sauce for Bread
Serve your balsamic olive oil bread dip with some toasted crusty bread. My favorites are any type of baguette or Italian bread, sourdough, ciabatta, focaccia, or rye.
It’s also delicious with naan or pita bread. It’s best served at room temperature or cold.
If you have leftovers, store them in an airtight container in the refrigerator for about 2 weeks.
Olive Oil and Balsamic Vinegar Bread Dip
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Rotary Cheese Grater optional
Ingredients
- ½ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 ounces freshly grated Parmesan cheese (or ¼ cup pre-grated Parmesan)
- ⅛ teaspoon freshly cracked black pepper
- ⅛ teaspoon crushed red pepper flakes (optional, but recommended)
Instructions
- To a shallow bowl, add the olive oil. Drizzle the balsamic vinegar over the top in a circular motion to distribute it evenly throughout the oil.½ cup extra-virgin olive oil, 2 tablespoons balsamic vinegar
- Add the Parmesan, black pepper, and crushed red pepper. Serve with warm or toasted crusty bread.1 ounces freshly grated Parmesan cheese, ⅛ teaspoon freshly cracked black pepper, ⅛ teaspoon crushed red pepper flakes
Pro Tips
- This bread dip is best served with toasted or crusty bread. Baguettes, sourdough, focaccia, and ciabatta are a few of my favorites.
