EASY Loaded Festive Bread Dipping Oil

Loaded festive bread dipping oil is the easiest – and quickest – no-cook appetizer for Christmas parties and holiday entertaining. Think dried cranberries, apricots, pistachios, sage and bright orange zest mixed with olive oil for the ultimate low-effort crowd-pleaser. Just chop, mix, and serve with soft, warm no-knead focaccia for scooping and swirling.

Festive Dipping Oil, at a Glance

⏰Time: 10 minutes

🍽️Serves: 8 as an appetizer

🛒 Key Ingredients: Olive oil, dried cranberries and apricots, garlic, pistachios, balsamic vinegar, orange zest, parmesan

🧠 Skill Level: Very easy

🥖 Serve With: Fresh sourdough, warm no-knead cheesy chili oil focaccia, or no-knead rosemary parmesan bread

👩‍🍳 Why it Works: Every bite is a fabulous mix of Christmas-inspired flavors, lovely textures, and it looks gorgeous on a table.

💃 Perfect For: Christmas parties, holiday season entertaining, drinks parties, or a last-minute appetizer

The Little Dipping Oil That Went Mega Viral

“When I was battling COVID, I surfed FB for recipe videos. One of them was this dip recipe. I first served it at a huge family Xmas get together. I had to send the recipe to nearly 20 people in the following days. Now my family just call it “The dip”. I served it to my book club last night and they RAVED about it. Thank you Kate!!”

– Nancy

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Of all the recipes I’ve shared, this very gorgeous festive bread dipping oil has undoubtedly been the biggest hit on social media. Millions of views later, I can absolutely see why. It looks STUNNING on the table, takes very little effort, and involves scooping up lots of lovely things with warm bread. Not much is better than that.

It also happens to be exactly the kind of thing I love making when friends are coming over, especially around Christmas when the kitchen is already chaotic. A little chopping, a quick mix, and you’ve got something that looks and feels festive and special in no time.

The dried cranberries, apricots, pistachios, sage, and orange zest give it a fabulously festive feel, while parmesan, garlic, and sundried tomatoes keep things deliciously savory. I guarantee your guests will crowd around the bowl, going in for more and more.

You can alsoswitch things up based on what you have on hand. The key is to use a mix of colors and textures to keep things interesting. To get your creativity flowing, I’m also sharing EIGHT delicious bread dipping oil variations below.

And if you do have leftovers, they’re wonderful spooned over whipped feta dip, creamy hummus, grilled miso chicken, herby roast chicken, or maple glazed salmon, tossed through pasta, or dolloped onto salads.

I made this for a dinner party tonight, and it was a big hit. I made it exactly as described, and my only regret was not making more of it as it disappeared pretty quickly.

– Jules

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Ingredients You’ll Need

• Olive oil. I like using a good quality extra virgin olive oil – the flavor of the dip is all about the base of the oil, so you ideally want a good one if possible.
• Dried fruit. Cranberries and apricots bring gorgeous color and sweetness, but you could use your favorite. Figs, prunes, or dates are also great. Chop them finely so you get a little in every scoop.
• Sundried tomatoes. I like using semi-dried tomatoes because they tend to be softer than sundried. If you can’t find them, regular sundried tomatoes are great. Try to find a brand marinated in olive oil for superior flavor.
• Pistachios. These bring festive color and a lovely crunchy texture. Use shelled, unsalted pistachios if you can. If yours are salted, taste the finished dip before adding any more salt. Use almonds or pecans instead if you like, or pumpkin seeds for a nut-free option.
• Herbs. I’m using fresh rosemary and sage leaves, but you could use basil, flat-leaf parsley, oregano, or thyme. You could also swap the fresh herbs for dried ones.
• Garlic. I use two cloves, but raw garlic can be strong. If you’re worried, start with one small clove, then you can always add more.

How to Make Festive Bread Dipping Oil

1. Chop (or grate) your ingredients finely to make sure every scoop gets a little of everything.
2. Add them to a shallow bowl with your olive oil, then mix to combine well.
3. Taste, and add a bit more salt if you think it needs it. I like to mix the oil in the dish I’m going to serve it in, to save on washing up. But you can also mix it in a bowl and then transfer it to whatever you’d like to serve it in.
4. Serve the dipping oil with lots of lovely fresh bread – I HIGHLY recommend my easy no-knead chili cheese focaccia – or this fragrant rosemary parmesan bread.

Watch How to Make Festive Dipping Oil

Kate’s Top Festive Dipping Oil Tips

1. Chop everything finely. The idea is to get a little of everything in each scoop, so try to keep the ingredients small and even-sized before mixing.
2. Use a wide, shallow bowlor lipped plate. I find this makes it easier for people to scoop up all the lovely oil. You can mix the oil in the same bowl you’re serving it in too, to save on washing up. Serve the oil with a small spoon alongside it too.
3. Taste before adding the flaky salt. Sundried tomatoes, and parmesan are salty ingredients, and if your pistachios are salted too, you may find you don’t need the extra salt.

Festive Dipping Oil FAQs

What kind of olive oil is best to use for the festive dipping oil?

I love using a really good quality extra virgin olive oil, but any olive oil will do.

How long will the festive dipping oil last?

The oil will last for five days, stored in the fridge in an airtight container.

You can use it in different ways – it’s lovely spooned on top of grilled meat, dolloped on top of poached, fried, or scrambled eggs, tossed through a crunchy salad or slaw, or used as a quick pasta sauce or dressing for pasta salad.

I don’t like sundried tomatoes. What else can I use in the dipping oil?

The beauty of this recipe is that you truly can make it your own, based on what you have to hand and what you like.

You could use olives, jarred artichokes, or red peppers. Just try to use a variety of colors if possible.

Can I make the festive dipping oil ahead of time?

Yes! If you want to get ahead, I recommend mixing it the day before, then popping it in a covered container in the fridge. Keep the herbs separate until you’re ready to serve, to preserve their color.

The olive oil may solidify in the fridge – but it’ll quickly melt again when at room temperature. Give it a little stir and let it sit out for five to ten minutes before serving.

Eight Easy Bread Dipping Oil Variations

This is SUCH a customizable recipe, which is why it’s so perfect when you need something fast.

1. Loaded Mediterranean Dipping Oil: Mix ¾ cup olive oil, 2 tablespoons balsamic vinegar, ½ cup parmesan cheese, freshly grated, 2 tablespoons sundried tomatoes, finely chopped, 1 tablespoon Kalamata olives, finely chopped, 1 tablespoon rosemary, finely chopped, 1 tablespoon thyme leaves, 3 garlic cloves, crushed, 2 teaspoons chili flakes, 1 teaspoon sumac, zest of 1 lemon and 1 teaspoon of flaky sea salt.
2. Basil Pesto Bread Dipping Oil Mix 2 tablespoons of fresh basil pesto with ½ cup of olive oil, a handful of chopped fresh basil leaves, the zest and juice of a lemon, ¼ cup grated parmesan cheese, 2 garlic cloves, 1 tablespoon of chopped toasted cashews (or pine nuts), and ½ teaspoon of salt.
3. Hot Honey Sauce and Lemon Bread Dipping Oil. Mix ½ a cup of olive oil with the zest and juice of 1 lemon, 1 tablespoon of honey, 2 teaspoons of chilli flakes, a handful of fresh thyme leaves, and 1 teaspoon of salt.
4. Pizza Bread Dipping Oil. Mix ½ cup olive oil with 2 tablespoons of tomato paste, 3 crushed garlic cloves, ½ cup of grated parmesan, a handful of chopped fresh basil, 1 teaspoon of chili flakes, 1 teaspoon of salt, and a good grind of black pepper.
5. Spicy Sweet Chili Bread Dipping Oil. Mix ¼ cup olive oil with ¼ cup chili oil, 2 tablespoons sweet chili jam, 1 teaspoon soy sauce, 1 tablespoon toasted sesame seeds, 1 tablespoon crushed toasted peanuts, and a good handful of chopped cilantro (coriander) leaves. A little lime juice to finish things off is great too!
6. Triple Garlic Bread Dipping Oil. Mix ½ cup olive oil with 8 confit garlic cloves, 3 crushed garlic cloves, 3 chopped smoked garlic cloves, ¼ cup grated parmesan, 2 sprigs of finely chopped rosemary, and 1 teaspoon of flaky salt. Keep things easier by simply using raw garlic if you like.
7. Greek-Inspired Bread Dipping Oil.Mix ½ cup of olive oil with 1/3 cup chopped oregano, ¼ cup chopped mint, ¼ cup chopped thyme (or use dried herbs), ½ cup crumbled feta, ½ cup chopped olives (I used green and Kalamata), the zest and juice of 1 lemon, and 1 tablespoon of honey.
8. Sun-Dried Tomato Pesto Bread Dipping Oil. Mix ½ cup of olive oil with ¼ cup sun-dried tomato pesto, a handful of fresh thyme and oregano leaves, the juice of 1 lemon, and 1 tablespoon of chopped roasted almonds.

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @Zageer on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

Loaded festive bread dipping oil is the easiest – and quickest – no-cook appetizer for Christmas parties and holiday entertaining. Think dried cranberries, apricots, pistachios, sage and bright orange zest mixed with olive oil for the ultimate low-effort crowd-pleaser. Just chop, mix, and serve with soft, warm no-knead focaccia for scooping and swirling. Prep Time 10 mins
Total Time 10 mins

Servings: 8 servings

Course: Appetizer
Cuisine: Mediterranean

Ingredients Method Nutrition Notes

Ingredients

For the festive dipping oil –

• ½ cup of olive oil
• 1 tablespoon dried cranberries, finely chopped
• 1 tablespoon dried apricots, finely chopped
• 2 tablespoons unsalted, shelled pistachios, finely chopped
• ⅓ cup grated parmesan cheese
• ¼ cup sundried tomatoes, chopped
• 2 garlic cloves, crushed
• A handful of rosemary leaves, finely chopped
• A handful of sage leaves, finely chopped
• Zest of 1 orange
• 1 teaspoon of balsamic vinegar
• A big pinch of flaky salt, to serve

Method

1. Mix the dipping oil.Add all the chopped ingredients to a wide, shallow bowl and mix with a spoon to combine into a cohesive, chunky oil. Give it a taste and adjust the salt as needed.
You can either mix the oil in a bowl, then transfer it to a serving platter or wide, shallow bowl, or just mix it in the bowl you're serving it in. I tend to go for the bowl I'm serving it in to save washing up!
2. Garnish and serve.Serve the dipping oil with lots of lovely warm fresh bread, and enjoy.

Nutrition

Serving: 2tablespoons
Calories: 167kcal
Carbohydrates: 4.5g
Protein: 2.1g
Fat: 16.1g
Saturated Fat: 2.7g
Polyunsaturated Fat: 1.9g
Monounsaturated Fat: 11g
Cholesterol: 3mg
Sodium: 107mg
Potassium: 129mg
Fiber: 0.9g
Sugar: 2.5g
Vitamin A: 185IU
Vitamin C: 6.6mg
Calcium: 58mg
Iron: 0.4mg

Notes

SERVING SUGGESTIONS: I highly recommend soft, fresh focaccia to serve with this oil – my super easy no-knead focaccia is perfect. This fragrant rosemary parmesan bread is also wonderful. Any leftovers are fab dolloped onto grilled miso chicken, roast herby chicken, steak, or maple-glazed salmon, and also make a fabulous dressing. Toss through a crunchy salad, spoon on top of poached or scrambled eggs, mix through pasta to make a quick sauce, or use as the dressing in a pasta salad. STORAGE INSTRUCTIONS: The oil will keep well for at least five days in the fridge, stored in an airtight container. You’ll find that the olive oil will solidify in the fridge, so just bring it back to room temperature and give it a stir before serving. If you’d like the herbs to be bright green and vibrant when you serve, I recommend only adding the fresh ones just before serving. INGREDIENT NOTES: You can make this recipe your own, based on what you have to hand. Switch out the sundried tomatoes for jarred artichokes or red peppers, mix up your spices (za’atar or nutty dukkah is wonderful), or play around with the herbs (dried work well too). Reduce the garlic to one small clove if you’d like it less garlicky.