I make this Loaded Greek Bread Dipping Oil when I want something fast, flavorful, and easy to set on the table. It brings together rich olive oil, briny olives, tangy feta, sweet sun-dried tomatoes, and a mix of herbs and garlic for a bold Mediterranean appetizer that feels special with very little effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup extra virgin olive oil
¼ cup feta cheese, crumbled
¼ cup sun-dried tomatoes, finely chopped
1 garlic clove, grated
¼ cup Kalamata olives, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried oregano
½ teaspoon red pepper flakes
¼ teaspoon black pepper
½ teaspoon lemon zest
Directions
I combine the extra virgin olive oil, crumbled feta, chopped sun-dried tomatoes, and chopped Kalamata olives in a small bowl.
I add the grated garlic, fresh parsley, dried oregano, red pepper flakes, black pepper, and lemon zest.
Then I stir everything together until the ingredients are evenly distributed throughout the oil.
I let the mixture sit for about 10 minutes so the flavors can blend together.
I transfer it to a shallow serving dish and serve it with warm crusty bread.
Servings and timing
I prepare this recipe in 10 minutes, with no cooking time needed. The total time is 10 minutes. This recipe makes 6 servings, and each serving has about 180 calories.
Variations
I sometimes swap the feta for goat cheese when I want a softer and creamier finish. I also like adding a little chopped roasted red pepper for extra sweetness and color. When I want a brighter flavor, I stir in a small splash of fresh lemon juice. For a stronger herb flavor, I add a little fresh basil or thyme. If I want it spicier, I increase the red pepper flakes slightly.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, I let it sit at room temperature for a bit because olive oil can firm up in the fridge. I give it a good stir before serving so everything mixes back together nicely. I do not reheat it in the microwave, because I prefer the fresh texture and flavor when it is simply brought back to room temperature.
FAQs
Can I make this dipping oil ahead of time?
Yes, I can make it a few hours ahead or even the day before. I find the flavor gets even better after the ingredients have more time to sit together.
What kind of bread goes best with this recipe?
I like serving it with warm crusty bread such as baguette, ciabatta, or rustic country bread. I think toasted pita also works really well.
Can I use dried parsley instead of fresh parsley?
Yes, I can use dried parsley if that is what I have on hand, but I prefer fresh parsley for a brighter and fresher flavor.
Is this recipe spicy?
It has a mild kick from the red pepper flakes. I reduce or skip them when I want a gentler flavor, or I add a little more when I want extra heat.
Can I serve this with something other than bread?
Yes, I also like serving it with crackers, toasted pita chips, or fresh vegetables as part of a mezze-style spread.
Conclusion
I love how this Loaded Greek Bread Dipping Oil turns simple ingredients into something vibrant and memorable. It is quick to prepare, full of Mediterranean flavor, and perfect for sharing. I keep this recipe in mind whenever I want an easy appetizer that still feels fresh, colorful, and satisfying.
📖 Recipe:
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Loaded Greek Bread Dipping Oil
- Total Time: 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A bold and flavorful Greek-inspired bread dipping oil loaded with feta, olives, sun-dried tomatoes, and herbs. This easy no-cook appetizer is perfect for entertaining or casual snacking.
Ingredients
1/2 cup extra virgin olive oil
1/4 cup feta cheese, crumbled
1/4 cup sun-dried tomatoes, finely chopped
1/4 cup Kalamata olives, finely chopped
1 garlic clove, grated
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon lemon zest
Instructions
- In a small bowl, combine the extra virgin olive oil, crumbled feta, chopped sun-dried tomatoes, and chopped Kalamata olives.
- Add the grated garlic, fresh parsley, dried oregano, red pepper flakes, black pepper, and lemon zest.
- Stir well until all ingredients are evenly distributed throughout the oil.
- Let the mixture sit for about 10 minutes to allow the flavors to blend.
- Transfer to a shallow serving dish and serve with warm crusty bread.
Notes
Swap feta with goat cheese for a creamier texture.
Add chopped roasted red peppers for extra sweetness and color.
Stir in a splash of fresh lemon juice for a brighter flavor.
Enhance herbs with fresh basil or thyme if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Bring to room temperature and stir before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
