Garlic and oregano olive oil dip

    5 min

    This is the perfect Italian dip. Olive oil is seasoned with garlic, balsamic vinegar, Parmesan, oregano and black pepper. Serve with fresh crusty bread, for a wonderful appetiser at any dinner party. Alternatively, drizzle over freshly cooked pasta.

    94 people made this

    Serves: 4 

    • 4 tablespoons olive oil
    • 5 cloves garlic
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons Parmesan cheese
    • 1 tablespoon dried oregano, crushed
    • fresh ground black pepper, to taste

    Prep:5min  ›  Ready in:5min 

    1. Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

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    Reviews in English (77)


    I chose not to use this as a dip, I actually used it as a salad dressing for Greek Garbanzo Bean Salad. This was exactly what I was looking for. It was an excellent addition to my salad. The longer it sits, the better it gets. VERY good and insanely simple. I'll use this "dressing" recipe again. NOTE: I cannot stress enough how important it is to use a quality balsamic. Mine pours out almost like molasses and the flavor is incredible. Using a cheaper balsamic will give you inferior results. Trust me.  -  30 Apr 2012  (Review from Allrecipes US | Canada)


    Fabulous! This makes a great appetizer served with warm italian bread. I love to get this in restaurants and it was nice to be able to do this at home. I decreased the amount of balsamic vinegar (and I love balsamic). I also used minced garlic from a jar. I added a little kosher salt and if you like a little kick try adding 1/4 tsp. of crushed red pepper flakes.  -  18 May 2010  (Review from Allrecipes US | Canada)


    This was just okay for us. I made the recipe as written. Although the dip was flavorful, we felt there was too much garlic and oregano added which tasted very spicey. Maybe we are just used to the olive oil dip at the restaurants that they pour from a bottle and the spices are marinating in the bottle, not ending up on the bread. I will try again making adjustments to the oregano and garlic.  -  01 Sep 2009  (Review from Allrecipes US | Canada)