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Herb Mix for Dipping Oil

We combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor.—Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    1/2 cup per batch


  • 1 tablespoon dried minced garlic
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 tablespoon water
  • 1/2 cup olive oil
  • 1 French bread baguette (10-1/2 ounces)


  • In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total).
  • To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add oil and stir. Serve with bread.
Nutrition Facts
1 tablespoon: 122 calories, 14g fat (2g saturated fat), 0 cholesterol, 50mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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  • s1stergoldenhair
    Aug 4, 2020

    When my favorite Italian restaurant that served dipping oil/bread as an appetizer closed, I was distraught. Then I came across this recipe and was delighted with how close it came to the taste of that dipping oil. I, too, would halve the amount of red pepper to adjust for my tastes and also found that making this a day in advance allows the flavors to blend. A keeper recipe for sure!

  • Barbara
    Apr 26, 2020

    This is easy to make and very good!

  • amehart
    Nov 1, 2016

    Wonderful blend and delicious! I did as another suggested an made ahead of time - perfect! Will definitely be making again, especially with the holidays coming up! Thank you!

  • Appy_Girl
    Oct 27, 2016

    This is a very nice blend of spices. They all stand out. For Maximum taste I suggest giving them a days rest counter top to Bloom. And the oil is not just for bread. I used some of it as a marinade for some fresh saut?ed Asparagus. It tasted fantastic. I too did not use the water and I gave the Rosemary a slight chop. And excluded the salt as well. Another will from Taste of Home.Janie Taste of Home volunteer Field Editor. There are any uses for this perfumed oil. So explore outside of the Box.

  • tammycookblogsbooks
    Oct 18, 2016

    This is the perfect blend of spices. I used only 1/4 teaspoon of red pepper flakes though, thinking it would be too hot for the kids to enjoy. I also used vegetable oil, as I don't care for the taste of olive oil. We had Pumpernickel & Rye Bread at the time I made this but any bread would be good I think.

  • decar48
    Sep 26, 2016

    Very good!

  • Angel182009
    Aug 9, 2014

    I make up this mix evry time I make an italian dish I need bread to go with. The only I did different was used garlic salt in place of the dried minced garlic and then I omitted the salt. I also do not add the water to the seaason. I just mix it straight in with the olive oil and serve.

  • Andiluvs2cook
    Nov 1, 2012

    This mix was good, we used less salt than called for.