Lemon Feta Dill Bread Dipping Oil
This lemon feta dill bread dipping oil is the easiest, most addicting dipping oil you will make all spring. Good olive oil gets loaded with lemon juice and zest, garlic, oregano, red pepper flakes, fresh dill and parsley, and creamy feta crumbles. This bread dipping oil takes 2 minutes and disappears even faster.
I make this every time I am hosting. Serve it with warm crusty bread and my Goat Cheese & Roasted Tomato Dip for the easiest appetizer spread.
Why You’ll Love This Bread Dipping Oil
- Ready in 2 minutes with no cooking.
- Bright and herby with lemon, dill and parsley.
- Creamy feta in every dunk.
- The perfect hosting appetizer.
Ingredients for Lemon Feta Dipping Oil
The Oil
Good-quality olive oil, lemon juice and lemon zest.
The Flavor
Minced garlic, dried oregano, red pepper flakes and flaky Maldon salt.
The Herbs and Cheese
Fresh dill, parsley and feta crumbles, served with warm crusty bread.
Dietary note: This dipping oil is naturally gluten free and vegetarian. Serve it with gluten-free bread or veggies.
How to Make Bread Dipping Oil
Step 1: Add the oil
Pour the olive oil into a shallow bowl or rimmed plate.
Step 2: Add the lemon and garlic
Squeeze in the lemon juice and add the zest and minced garlic.
Step 3: Season
Sprinkle with the oregano, red pepper flakes and flaky salt.
Step 4: Add herbs and feta
Scatter the dill and parsley over the top, add the feta and mix gently.
Step 5: Serve
Serve with warm crusty bread.
Carly’s Expert Tips
- Use your best olive oil. It is the star, so flavor matters.
- Warm the bread slightly for an extra cozy touch.
- Adjust the heat with more or less red pepper flakes.
- Make it just before serving so the herbs stay bright.
Make It Your Own
- Fresh oregano: Use 1 tablespoon fresh oregano instead of dried.
- Sun-dried tomato: Add chopped sun-dried tomatoes.
- Balsamic: Add a drizzle of balsamic glaze.
- Olives: Stir in chopped kalamata olives.
Make-Ahead and Meal Prep: Mix the oil, lemon, garlic and seasonings up to 1 day ahead. Add the fresh herbs and feta right before serving.
What to Serve With Bread Dipping Oil
Serve with warm focaccia, sourdough or baguette, plus a charcuterie board or Goat Cheese & Roasted Tomato Dip.
Storing and Reheating
Store leftovers in a sealed container in the fridge for up to 3 days.
Let it come to room temperature before serving, since olive oil firms up when cold.
What People Ask About Bread Dipping Oil
What bread is best for dipping oil?
Crusty bread like focaccia, sourdough or baguette.
Can I use fresh oregano instead of dried?
Yes. Use 1 tablespoon fresh oregano for every teaspoon of dried.
How long does bread dipping oil last?
Up to 3 days in the fridge.
Why does my dipping oil look cloudy?
Olive oil firms up in the fridge; let it warm to room temperature.
Lemon Feta Dill Bread Dipping Oil
Ingredients
Method
- Pour the olive oil into a shallow bowl or rimmed plate.
- Squeeze in the lemon juice and add the zest and minced garlic.
- Sprinkle over the dried oregano, red pepper flakes, and flaky Maldon salt.
- Scatter the fresh dill and parsley across the top.
- Add the feta crumbles and mix until everything is evenly incorporated.
- Serve with warm crusty bread.
Nutrition
Notes
- Use good-quality olive oil for the best flavor.
- Adjust the amount of red pepper flakes based on your heat preference.
- Warm the bread slightly before serving for an extra comforting touch.
