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A few slices of crusty bread and this dipping oil bread dipping oil is a combo you need on your Holiday food tables. It comes together quickly and with simple ingredients, but will become your new favorite way to eat bread!
Ever since I tried a version of this bread dipping oil at a friend’s place a few months ago, I have been hooked! I have made this for every single gathering I have hosted since, and it’s been wiped clean each time!
This dipping oil is a quick and simple recipe that comes together in under 15 minutes. But it’s got tonnes of flavor from the roasted bell pepper, garlic, and seasonings. And my favorite part? It’s got a long shelf life! Especially helpful if you’re hosting as that’s one less thing to make on the day.
While it’s great for parties, this olive oil dip for bread is the kind of thing I would also make for a gossip session with a friend over chai or for myself on an evening when I want a fancy but easy snack. The options are truly endless.
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Ingredients for Dipping Oil
- Olive oil – forms the rich base of the dip. I would recommend using a quality one for the best flavor
- Bell pepper – roasted until charred. Delivers body and a sweet, smoky flavor to the dish
- Walnuts – bring lots of texture and a nutty flavor
- Black olives – adds salty, savory flavor and texture
- Balsamic vinegar – for a touch of tang and sweetness to add balance
- Honey – the sweetness help soften the acidity and softens the acidity and rounds out the flavours.
- Garlic – freshly grated for flavor and aroma. I would not recommend subbing for garlic powder as it won’t give the same flavor.
- Orange peel – finely chopped for that beautiful citrusy brightness and lift. it’s an unexpected ingredient, but one I highly recommend
- Seasonings – parsley and Italian seasoning for fresh, herby flavors
- Salt
Customisation Ideas
- Skip walnuts or replace them with almonds or pine nuts for a different texture
- Add a pinch of chilli flakes if you like a little warmth
- Replace honey with maple syrup for a deeper sweetness
- Stir in a spoon of sun-dried tomatoes for extra intensity
- Make it smoother by pulsing briefly in a mixer for a more spread-like texture
Serving Ideas
- Serve with toasted bread cubes, sourdough, or focaccia
- Spoon over grilled vegetables or roasted potatoes
- Use it as a finishing drizzle for burrata or fresh mozzarella
- Add to a grazing board with cheese, fruit, and nuts for an easy centrepiece
This roasted red pepper dipping oil is one of those recipes that is loved by every single person that tries it. Make it for your holiday party and watch it disappear in minutes!
Bread Dipping Oil
Ingredients
For the dip
- 1 medium red bell pepper
- ¼ cup olive oil
- ¼ cup sliced black olives
- ⅛ cup chopped walnuts
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- 2-3 garlic cloves grated
- 1 teaspoon finely chopped orange peel
- ½ teaspoon parsley
- ½ teaspoon italian seasoning
- ⅛ teaspoon salt
To serve
- 8 Bread slices cut into cubes
Instructions
- Set a wire mesh or jaali on the stove flame, place red bell pepper and roast on very low heat for 8-10 minutes. Keep turning as blisters are formed and roast until it is charred on all sides. Transfer to a bowl and keep covered for 5 minutes so they soften and can be peeled easily. Peel off the skin from the roasted peppers and finely chop them.1 medium red bell pepper
- Take oil in a bowl, add olives, walnuts, balsamic vinegar, honey, garlic, orange peel & chopped bell pepper. Season with parsley, italian seasoning and salt and mix well till all the ingredients come together.¼ cup olive oil, ¼ cup sliced black olives, ⅛ cup chopped walnuts, 1 teaspoon balsamic vinegar, 1 teaspoon honey, 2-3 garlic cloves, 1 teaspoon finely chopped orange peel, ½ teaspoon parsley, ½ teaspoon italian seasoning, ⅛ teaspoon salt
- Serve with bread cubes.8 Bread slices cut into cubes
Notes
- Dip can be made in advance and will stay good for 4-5 days when refrigerated in an airtight container.
Nutrition
This article was researched and written by Urvi Dalal.
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