If you’ve ever torn into a basket of warm bread at a restaurant and dipped it into a pool of garlicky, herby olive oil, you know the bliss I’m talking about. This homemade version takes that up a notch with 16 cloves of garlic & a creamy ball of burrata in the center! It’s easy, impressive, and perfect for dinner parties, date nights, or whenever you want to feel fancy at home.
Why You’ll Love It
- DOUBLE the garlic! This recipe calls for roasted garlic & raw garlic, which gives you a super garlicky & delicious olive oil that soaks into break perfectly.
- Only takes 15 minutes. Even with the garlic roasting, this only takes a couple minute to throw together & can be made right before or way ahead or time.
- Burrata + Olive Oil is a match made in heaven. The burrata adds a luscious, creamy element that turns the whole thing into a centerpiece. It’s the kind of thing people hover around at a party, sneaking in just one more dip until it’s gone.
Ingredients You’ll Need
This really isn’t the time to skimp on good olive oil and fresh herbs because they will make all the difference.
- Extra virgin olive oil – I’m not saying you have to go for the more expensive stuff but use good stuff since it’s the base of the whole dish.
- 16 cloves garlic – Yes. Sixteen. We’re going to roast 14 of them and grate the last two in raw to really bring the garlic flavor home.
- Small bunch Italian parsley, finely chopped
- Small bunch fresh oregano, finely chopped
- Small handful fresh basil, finely chopped
- Red chili flakes – you can adjust quantity based on preference
- Freshly grated Parmesan cheese – make sure to freshly grate it so it melts into the warm olive oil easily.
- Salt, to taste
- Burrata Balls
- Balsamic vinegar or glaze
- Crusty bread or focaccia
How to Make Bread Dipping Oil
- Infuse the oil: In a small saucepan over low heat, add the olive oil and 14 garlic cloves. Let it slowly warm for 8-10 minutes, until the garlic gets really soft & brown. The goal isn’t to fry the garlic, we’re just poaching it (similar to roasted garlic).
- Add the herbs: Once you take the olive oil off the heat, stir in chopped parsley, oregano, basil, parmesan, salt and chili flakes while it’s still warm. Freshly grate in 2-3 cloves of raw garlic. Mix to help it all marry together.
- Build the final plate : Place the burrata in the middle and pour the olive oil mixture over it. Use a fork to open the burrata up and drizzle some balsamic right into the creamy center! Serve with lots of warm bread or focaccia.
Can I make this garlic dipping oil ahead of time?
Yes! You can make the oil up to 5 days in advance, but just don’t add the raw garlic or parmesan cheese until you are about to serve it. Store it in a sealed jar in the fridge instead of room temperature and gently reheat before serving. The flavors deepen over time, so it even tastes better the next day!
Is this the same as roasted garlic bread dip?
Kind of! Instead of oven-roasting, you’re poaching garlic in olive oil on the stovetop. It gives that same soft, sweet roasted flavor without turning on the oven.
Why add raw garlic at the end?
Adding a little raw garlic after the oil comes off the heat gives the dip a fresh, sharp contrast to the mellow, slow-cooked garlic. I do this when I make regular garlic bread as well & it’s so good.
Can I skip the burrata?
Definitely. The garlic dipping oil stands on its own as a bread dip. I just like to add the burrata for creaminess and it also makes it feel more like a composed appetizer than just oil and bread.
What’s the best bread for this dipping oil?
You want something crusty and sturdy like sourdough, focaccia, a baguette, or even grilled pita. Soft sandwich bread won’t hold up to the olive oil and burrata.
Is this dipping oil spicy?
Not really, but you can adjust the amount of red chili flakes (or leave them out entirely) depending on your heat tolerance.
Can I use dried herbs instead of fresh?
Yes but use about 1/3 the amount since dried herbs are more concentrated. That said, fresh herbs give the oil a brighter, more vibrant flavor so I highly recommend sticking to fresh herbs.
Can I use balsamic glaze instead of vinegar?
Yes! Balsamic glaze adds a touch of sweetness and a syrupy texture that pairs well with the creamy burrata and garlic oil.
Can I use this garlic oil for anything else?
So many things! Drizzle it over roasted vegetables, spoon it on pasta, use it as a salad dressing base, or dip pizza crust in it. It also makes a great hostess gift in a cute jar.
Other Dips to Take to Parties
- Masala Corn Fusion Dip: This is creamy & spicy!
- Spinach Artichoke Dip: Dump & go recipe that requires minimal time in the kitchen
- Whipped Feta Dip with Pistachios
- Jalapeno Popper Dip
Garlic Bread Dipping Oil & Burrata Appetizer
Description
Crusty bread meets flavorful garlic dipping oil with burrata! An easy appetizer featuring fresh garlic, fresh herbs, and extra virgin olive oil.
Ingredients
- 1 cup extra virgin olive oil (good quality)
- 14 cloves garlic, peeled
- 2–3 cloves garlic, finely grated (raw)
- 1 small bunch Italian parsley, finely chopped
- 1 small bunch fresh oregano, finely chopped
- 1 small handful fresh basil, finely chopped
- 2 tsp red chili flakes (adjust to taste)
- ¼ cup freshly grated Parmesan cheese
- Salt, to taste
- 2 balls burrata
- Balsamic vinegar or glaze, for drizzling
- Warm bread or focaccia, for serving
Instructions
- Poach the Garlic: In a small saucepan over low heat, add olive oil and 14 garlic cloves. Let it slowly warm for 8-10 minutes, until the garlic is soft and golden (not crispy). You’re gently poaching the garlic-not frying it.
- Add Herbs & Finish the Oil: Remove the pan from heat. Stir in parsley, oregano, basil, grated Parmesan, chili flakes, and salt. While still warm, grate in 2-3 cloves of raw garlic and stir well to combine.
- Assemble the Plate: Place the burrata in the center of a shallow bowl or plate. Pour the warm garlic-herb oil around and over it.
- Garnish & Serve: Use a fork to gently open the burrata so the creamy center is exposed. Drizzle balsamic vinegar right into the middle. Serve immediately with warm bread or focaccia.