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Spicy Oil and Vinegar Bread Dip

Spicy Oil and Vinegar Bread Dip

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This recipe is fantastic with warm crusty Italian bread, or any other bread for that matter! Use extra virgin olive oil and really good aged balsamic vinegar. For best results, make a day ahead and store in the refrigerator so flavors can meld.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet


  1. In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
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I make this all the time and usually dont have time to do it overnight, so if you are in a hurry add about 2 tablespoons of butter and microwave for 1 minute. The addition of butter seems to hold it all together. Also I add about a teaspoon of rosemary to it. Wonderful recipe if you like basalmic vinegar which I love.


This IS delicious but I recommend making the seasoned Balsamic Vinegar in advance, holding back the extra virgin olive oil until ready to serve. For each 3 teaspoon serving of seasoned vinegar add 4 teaspoons of extra virgin olive oil, not necessarily mixed together well.

Kim H.

Great recipe. Been looking for it after I had it at a restaurant. Its great if you add 2 to 3 tbsp of parmesan cheese in the dip as well!