Restaurant-Style Olive Oil and Herb Bread Dip

It’s the most wonderful time of the year.
 
Skip the restaurant, grab a fresh baguette, and whip up this wildly addictive roasted garlic olive oil + herb dip... at home!

Since it’s clearly not Christmas yet, what’s wonderful is that my sun bubble is back!!!

Aside from being as made up as Kim Kardashian, a sun bubble is that magical time when the morning sun hits my dining room window at the most perfect angle, with the most perfect intensity, at the most perfect time of day: NAP TIME! Oh and doves cry, and angels get their wings. Or I just get really awesome photos. The latter seems a tad more practical.

I’m so excited to have found my sun bubble again that I’m not even going to acknowledge the fact that it’s about to pop. Or maybe I will. I’m moving. Actually I’m moving, and then I’m MOVING! Body and blog. Details to come; promise! But until then, I’m going to go ahead and require that you pretend it’s not hotter than Hades outside and roast your garlic. Pretty please? With olive oil on top?

Thanks! You’re the best!

Restaurant-Style Olive Oil and Herb Bread Dip

Restaurant-Style Herbed Olive Oil Bread Dip

Restaurant-Style Olive Oil and Herb Bread Dip
 
Prep time
Cook time
Total time
 
This Carraba's bread dip copycat is packed with flavor and oh-so-easy to make!
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 2-4
Ingredients
  • ½ cup quality extra virgin olive oil
  • ½-1 whole head of roasted garlic, peeled
  • 1 tsp parsley
  • ½ tsp dried basil
  • ½ tsp oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp sea salt, plus any extra to taste
  • ⅛ tsp paprika
  • a pinch of thyme
  • a pinch of cayenne or white pepper
  • freshly ground black pepper, to taste

  • optional: freshly grated Parmesan cheese

  • not optional: roasted garlic; it's too good to skip! serve with the freshest baguette you can get your hands on!
Instructions
  1. Pre-heat oven to 400 degrees F
  2. Grab an entire bulb of garlic and slice a little less than ¼ of the top off, just enough to expose the cloves. Drizzle with olive oil and seal into a pinched pouch of aluminum foil. Roast anywhere from 40-60 minutes, depending on your oven and patience. Once the house starts to smell like heaven, resist the urge to dive in to the oven and spread the entire thing on toast. Better yet, roast a second bulb so you can do exactly that!
  3. Alternatively, you can roast the garlic ahead of time and store in the fridge for up to four days, and simply whip this up whenever your ready for some serious dippage. I typically roast a few bulbs and use the golden cloves in recipes throughout the week.
  4. Once your garlic is ready, the cloves should practically be bursting from the bulb. Remove anywhere from half to the entire clove and blend together with the olive oil using a food processor or blender. Add the herbs and seasoning blend and let it sit so the flavors can infuse the olive oil. You can dig in after 20 minutes or give it an hour or so, totally up to you!

 

Restaurant-Style Herbed Olive Oil Bread Dip with Roasted Garlic
Creating that insanely addictive bread dip from Italian restaurants really is that simple. The longer you let it set, the more intense the flavor, and if you run amuck with a hunk of parm and your cheese grater? Well then you know how awesome that first bite is about to get.

And second. And third. And…

Restaurant-Style Parmesan Herb Olive Oil Bread Dip
so… how was it!?
After making that garlic, parsley, and oregano olive oil spread for my Beetza the other day, this was naturally the next step. Well a step, followed by a trip, followed by me falling face first into the bowl like I’ve never seen food before. In college my roommates and I were irrationally obsessed with this ultra processed, additive-filled parmesan herb bread dip seasoning mix that they sold at “Club Pub.” [aka Publix for anyone who didn’t live in Tallanasty] I’m pretty sure it became a makeshift hangover cure of sorts until we discovered brunch. Anywho! I always vowed to make a healthier version at home and, as is tradition, always forgot. 
 
Can I just gush over how glad I am that I finally got my act together!? This stuff is amazing and about to be my new secret weapon when I have friends over for dinner. I’ve got something else up my sleeve for my paleo buddies but as for everyone else, we carb. We carb hard. If you thought you were a fan of bread before, just wait and see what happens after you introduce your baguette to this dip. 
 
PS: I totally jinxed myself on the whole sun bubble situation. Looks like the forecast for NC this week is cloudy with a chance of gloom, doom, and dimly lit, poorly photographed meatballs. Haha, yikes! Someone do a sun dance for me!

need a few more appetizers for your arsenal?

 

Comments

  1. says

    OMG. Ok. I’m trying to get my poop together (haha) and get some things in the freezer before I’m semi incapacitated for awhile. Anyway, I was making spaghetti sauce yesterday and roasting the tomatoes, and then decided I would roast the garlic at the same time, because, well…yeah. So, anyway, the aroma was overtaking the kitchen, and I thought to myself: Ok. You know how they tell you to bake cookies when you are selling your house so that people will buy it? If I walked into a house that was roasting garlic, they could ask any price and I would buy it. Seriously. It will be at the Feast. With homemade bread. Lots of it. And I will be happy. The End.

  2. says

    Hooray for sun bubbles, especially if they mean you share this kind of magic. Roasted garlic is like manna from heaven. Never optional, and I can’t wait to hear all the juicy details about move 1 and move 2.

  3. says

    Yum! I just roasted up some garlic last week, thanks to the huge bag of fresh garlic that I bought at Costco. Your version looks super good…I will have to try it. Lord knows I’ve got enough garlic to try it (thanks warehouse store!).

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