Restaurant Style Garlic and Herb Bread Dipping Oil: Garlic Herb Bread Dipping Oil Restaurant Style

The Secret in the Saucepan

I learned this trick from my friend Rosa. She owned a little Italian place. She heated her herbs in oil. I thought that was odd at first. But it makes all the difference.

Warming the herbs wakes them up. It makes your kitchen smell like a restaurant. Doesn’t that smell amazing? The flavor gets deep and cozy. That’s why this matters. It turns simple oil into something special.

Why Two Oils?

You might wonder about the two oils. Olive oil has a strong, fruity taste. Canola oil is milder. I use both. They balance each other perfectly.

The olive oil gives it soul. The canola oil lets the other flavors sing. Together, they create a smooth base. It won’t overpower your bread. What’s your favorite oil to cook with? I’d love to know.

A Little Jar of Sunshine

The sun-dried tomato is my favorite part. I just pull one strip from my jar. It adds a sweet, chewy surprise. Fun fact: sun-dried tomatoes are just regular tomatoes, dried in the sun! I still laugh at that. It’s right in the name.

Tomato paste thickens the oil slightly. It helps all the good bits stick to your bread. This step matters because texture is part of the joy. You get a little taste of everything in each dip.

The Patient Part

After blending, you must wait. I know, it’s hard! Pop it in the fridge for an hour. The flavors need time to get to know each other. They become best friends in there.

It gets even better the next day. Make it on a lazy Sunday. You’ll have a treat ready for Monday dinner. Do you find it hard to wait for food to be ready? I sure do.

More Than Just Bread

Of course, use it for crusty bread. But don’t stop there. Try it on roasted veggies or a plain piece of chicken. It makes everything feel fancy with no work.

It keeps for a month in the fridge. That means instant flavor is always ready. Having something delicious on hand makes weeknights happier. What would you try it on first? Tell me your ideas.

Ingredients:

Ingredient	Amount	Notes
Olive oil	¼ cup
Canola oil	¼ cup
Sun dried tomato paste	1 tablespoon	or any kind of tomato paste
Dried Italian Herbs	1 ¼ teaspoons	rosemary, basil, thyme
Red pepper flakes	¼ teaspoon	more to taste
Garlic powder	1 teaspoon
Sun dried tomatoes in olive oil	½ ounce	approx. one tomato strip from a jar
Chopped parsley	¼ teaspoon
Sea salt	½ teaspoon
Ground black pepper	½ teaspoon

My Favorite Fancy Bread Dip (Just Like the Restaurant!)

Hello, my dear! Come sit with me. I want to share my secret for restaurant-style bread dipping oil. It always reminds me of my grandson, Leo. He once ate three whole bread baskets before his meal arrived! I still laugh at that. So I learned to make this at home. Now we can have that special treat anytime. Doesn’t that smell amazing? Let’s make some magic together.

Step 1

First, grab a small saucepan. Pour in your olive oil and canola oil. Turn the heat to medium-low. We want it warm, not hot. Now, sprinkle in those lovely dried Italian herbs. I love the smell of rosemary and thyme. It reminds me of my little garden.

Step 2

Let the oils and herbs get friendly. Heat them until you see tiny bubbles. That’s a simmer. Let it bubble gently for about four minutes. This wakes up the herb flavors. (My hard-learned tip: never let it boil! Boiling makes herbs taste bitter). Then take the pan off the heat. Let it cool completely. Patience is key here!

Step 3

Once cool, pour the oil into a blender. Add everything else. That’s the tomato paste, red pepper flakes, garlic powder, sun-dried tomato, parsley, salt, and pepper. Now blend it until it looks smooth and creamy. It will turn a beautiful orange-pink color. I think it looks like a summer sunset.

Step 4

Pour your dip into a pretty jar or bowl. Pop it in the refrigerator for at least one hour. Waiting is the hardest part! The flavors get to know each other better while it chills. It gets even tastier the next day. What’s your favorite bread for dipping? Share below! Now, just grab some crusty bread and enjoy.

Cook Time: 10 minutes
Total Time: 1 hour 15 minutes (plus chilling)
Yield: About ½ cup (4-6 servings)
Category: Appetizer, Side

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up for different occasions! Here are three simple ideas. Lemon Zest Zing: Add the grated peel of one small lemon. It makes everything taste fresh and bright. Spicy Sunshine: Use a whole teaspoon of red pepper flakes. It gives a warm, happy kick. Green Garden: Swap the tomato paste for a spoonful of pesto. It tastes like a summer herb patch. So fun! Which one would you try first? Comment below!

How to Serve Your Dipping Oil

I love serving this in a shallow bowl. A little plate of bread sits right beside it. For dinner, it’s perfect with a big salad and some pasta. It makes a simple meal feel like a party. For drinks, a glass of chilled white wine pairs nicely. For a cozy night, I love sparkling lemon water with a mint leaf. So refreshing. Which would you choose tonight? Just remember to take the dip out of the fridge 20 minutes before serving. The oil needs to soften a bit. Then, dig in!

Keeping Your Dipping Oil Perfect

This oil is a wonderful make-ahead friend. Store it in a jar in the fridge. It will keep for a whole month. The flavors get even better after a day or two. I remember my first batch. I was so impatient to taste it. Letting it sit made all the difference.

You can easily double the recipe for a party. Just use a bigger saucepan. Batch cooking saves you time later. This matters for busy weeknights. You can have a special treat ready in seconds. A warm, crusty loaf is all you need. Have you ever tried storing it this way? Share below!

Do not freeze this oil. It will separate and get cloudy. Just keep it chilled. The olive oil may become solid in the cold. That is normal. Let the jar sit on the counter for ten minutes before using. It will become liquid and perfect for dipping again.

Simple Fixes for Common Hiccups

Is your oil too spicy? You added too many red pepper flakes. Next time, start with just a pinch. You can always add more heat later. I once made it too hot for my grandson. We fixed it by adding a little more plain oil.

Are the herbs tasting bitter? You might have simmered them too long. Just warm the oil until you see tiny bubbles. Then take it off the heat. This gentle heat wakes up the herb flavors. It keeps them sweet and fragrant. Which of these problems have you run into before?

Is the flavor not strong enough? Let it rest. Good things come to those who wait. This matters for confidence. Knowing a simple fix helps you relax in the kitchen. Your patience will be rewarded with deep, rich flavor. Fun fact: letting herbs steep in oil is called “infusing.”

Your Questions, My Answers

Q: Can I make this gluten-free?
A: Absolutely! The oil itself has no gluten. Just serve it with your favorite gluten-free bread.

Q: How far ahead can I make it?
A: You can make it up to a month ahead. The flavor improves with a day’s rest in the fridge.

Q: What if I don’t have sun-dried tomato paste?
A: Use regular tomato paste. It works just fine. The color will be a lovely light red.

Q: Can I make a bigger batch for a crowd?
A: Yes, just double all the ingredients. Use a larger pot to heat the oil safely.

Q: Any optional add-ins?
A: A sprinkle of grated Parmesan cheese on top is delicious. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It turns a simple meal into a little celebration. I would love to see your kitchen creations. Sharing food stories connects us all.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I always look for your photos. It makes my day to see your family enjoying good food. Happy cooking!

—Anna Whitmore.