Garlic Bread Dipping Oil

Calling all garlic lovers! This one’s for you.

This Garlic Bread Dipping Oil has gone viral (more than once), and for good reason. It’s herby, cheesy, and rich with the subtle sweetness of slow-roasted garlic confit. With minimal effort, this show-stopping appetizer takes traditional dipping oil to the next level. Perfect for entertaining or a cozy date night in. All that’s missing? A loaf of crusty bread.

WHAT YOU’LL NEED FOR GARLIC BREAD DIPPING OIL

• Garlic – You’re going to need a lot of garlic (apologies in advance). This recipe uses a combination of garlic confit (which we make from scratch) and fresh garlic — 24 cloves in total, or about two full bulbs. If your garlic bulbs are on the smaller side and don’t quite add up to 24 cloves, no worries. Just confit all of it, but be sure to reserve a small clove of garlic to add into the dipping oil at the end.
• Parmesan Cheese – Freshly grated only!
• Parsley
• Olive Oil – A good regular olive oil works perfectly here. Since the garlic is confited at 400°F, extra virgin olive oil isn’t ideal—unless you’re using a high-heat variety that can retain its flavor at that temperature. Otherwise, stick with regular olive oil for best results.
• Thyme / Oregano – This is optional if you want to add to the garlic confit.

TOOLS NEEDED

• Cocotte or Small Oven Safe Dish – Something small, preferably with a lid.

HOW TO MAKE GARLIC BREAD DIPPING OIL

Make the Garlic Confit – In a cocotte or oven-safe dish, add the garlic, along with optional thyme or oregano, and pour in enough olive oil to fully cover the cloves. The amount of oil will vary depending on the size and depth of your dish, I typically add ½ to ⅔ cup. Be sure not to overfill; leave about 1/4 of the container of clearance to prevent overflow. Cover with a lid (if you have one) and roast at 400°F for 20–30 minutes, until the garlic is soft, fragrant, and lightly golden brown.

Hot Tip! Place the dish on a sheet tray. The oil will bubble and depending on how full the cocotte is you run the risk of it overflowing and burning at the bottom of the oven. The tray will prevent this from happening.

Combine + Serve – To a low bowl add the garlic confit, 1 small minced garlic clove, chopped parsely, and Parmesan cheese. Add as much of the confit oil to the bowl and if needed supplement with more olive oil. Add a heavy pinch of salt and serve with crusty bread.

STORING/REHEATING

Because this is such an easy recipe to prep ahead, it’s especially important to store it properly. Too many other sites and recipes skip over the serious risks associated with garlic confit (yes, that sweet, delicious garlic can be dangerous if not handled correctly). But don’t worry — as long as you follow the storage guidelines below, you’re all set!

Proper storage for garlic confit is critical. When stored properly and consumed within a reasonable time frame, there is no risk. Only make what you need for that particular dish or what you think you will consume within a few days. Once the garlic has come down to room temperature place in a CLEAN airtight container and store in the refrigerator. Do not let it sit at room temperature for an extended period of time. Garlic is a low acid vegetable, when stored in oil at a warm temperature there is a risk of Botulism. Although it is recommended to be consumed within 4 days, it is safe for 1-2 weeks. For further information on Botulism please visit HERE.

Can’t get enough garlic confit? Check out the below recipe!

Garlic Confit Hummus
Garlic & Herb Mashed Potatoes
Garlic Confit with Herb Goat Cheese Toast