Bread Dip Recipe

This is a simple homemade version of the Cheesecake Factory-style bread dip — it’s got that herby, garlicky tang with a sweet balsamic pop, and you whip it up in five minutes flat. Great for dipping crusty bread, cherry tomatoes, or whatever’s around; budget‑friendly, low‑key cozy snack.

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Quick Summary

• Prep time: 5 mins
• Rest time: 15 mins (optional but worth it)
• Flavor: herby, garlicky, just a lil’ tangy
• Great for: date nights, solo carb parties, unexpected guests

Why I Like This Recipe

I wasn’t even hungry. Just craving something while doom-scrolling. Threw this together with what I had in the pantry — olive oil, dried herbs, a sad squeeze of tomato paste. The smell?? Unreal. Ended up sitting on the floor with a baguette and this dip, completely unbothered by life. It’s that kinda good.
Pro tip: don’t skip the balsamic at the end. Trust.

Ingredients

• ¼ cup extra virgin olive oil
• 2 tsp tomato paste (double concentrate hits harder)
• ½ tsp Diamond Crystal kosher salt (or less if you’re using any other salt)
• ¼ tsp garlic powder
• ¼ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp fresh rosemary, minced (or pinch up some dried)
• 1 tsp aged balsamic vinegar — the real dark kind, not glaze

How To Make Bread Dip

1. Mix it up: Grab the bowl you’re gonna serve it in. Whisk olive oil + tomato paste together ’til smooth-ish.
2. Add the love: Stir in garlic powder, oregano, basil, rosemary, salt. Taste if you dare — it’s bold.
3. Let it sit (if you can wait): 15 minutes = deeper flavor. If not, no judgment.
4. Drizzle time: Right before serving, hit it with that balsamic. Glossy, tangy, magic.
5. Dip and devour: Warm bread, cold bread, doesn’t matter. Just dip it like you mean it.

Tips for Success

• If your tomato paste’s being stubborn, mash it with a spoon first.
• Use the best olive oil you’ve got — it does make a difference here.
• Crushed dried rosemary works in a pinch — just rub it between your fingers.
• Let it sit 15 mins if you can. If not? Still bomb.
• Don’t eyeball the balsamic. A little goes a long way.

Storage and Reheating

• Fridge: Store leftovers in a sealed jar for up to 3 days. Give it a stir before using — it settles.
• Reheating? Honestly, don’t. Just use it at room temp. Maybe dunk it with warm bread. That’s the move.

FAQs

Common Mistakes and How to Dodge Them

• Skipping the balsamic: No. Don’t. That little drizzle at the end? It changes everything.
• Using cheap olive oil: If it smells like plastic, it’s not the one. Go for something smooth and peppery.
• Not letting it sit: I get it — you’re hungry. But letting it sit 10–15 mins brings out the magic.
• Forgetting to mix it before serving: The herbs sink. It separates. Give it a quick swirl with a spoon.
• Going overboard on the rosemary: It’s strong. Like, really strong. A tiny pinch is plenty.

Nutrition Facts (Per Serving – about 1 tbsp)

• Calories: 80 kcal
• Total Fat: 9g
• Saturated Fat: 1.3g
• Cholesterol: 0mg
• Sodium: 120mg
• Potassium: 25mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0.1g
• Sugars: 0.3g
• Protein: 0g