Olive Oil Dip Recipes

Olive oil dip recipes are simple and provide a healthy and tasty alternative to the use of butter, margarine or heavier types of dips.

The dips can be served with a basket of fresh warm breads and crackers, as a starter. For example, focaccia bread or baked pita chips.

The quintessential olive oil and balsamic vinegar dip

Mix on a small plate 6 tablespoons of extra-virgin olive oil with 2 tablespoons of balsamic vinegar. Optionally, add a touch of fresh ground pepper, garlic and/or fresh herbs. Then gently shake the plate to mix the olive oil with the balsamic vinegar until the vinegar forms small droplets all over the oil. It's then ready to dip!

Olive oil, lemon and honey dip

This is a variation on the traditional oil and balsamic vinegar dip. Mix on a small plate 6 tablespoons of extra-virgin olive oil with 2 tablespoons of lemon juice and half a tablespoon of honey. Optionally, add a touch of fresh ground pepper, garlic and/or fresh herbs. Then gently whisk the mix with a fork to combine the olive oil with the honey and the lemon juice until the juice forms small droplets all over the oil. It's then ready to dip!

Olive oil, Parmesan cheese and crushed dried oregano dip

Another variation on the traditional olive oil dip recipes. Mix on a small plate 6 tablespoons of extra-virgin olive oil with 2 tablespoons of balsamic vinegar and 5 cloves of garlic (use a garlic press to cut them into small pieces). Then gently whisk the mix with a fork to combine the ingredients until the balsamic vinegar forms small droplets all over the oil. Then, sprinkle 2 tablespoons of Parmesan cheese and 1 tablespoon of crushed dried oregano over the mix. It's now ready to dip!

Olive oil, Dijon mustard and vinegar dip for roasted artichokes

Ingredients:
2 tablespoons of Dijon mustard
1/2 cup of extra virgin olive oil
1/3 cup of raspberry vinegar
salt and ground pepper to taste
fresh thyme

In a bowl, whisk together Dijon mustard with extra virgin olive oil until smooth. Gently whisk in vinegar. Add salt and ground pepper to taste, as well as fresh thyme. Let it sit and serve either cold or at room temperature as a dip for roasted artichokes. :-)

Olive oil, feta and tomato dip

Ingredients:
10 ounces of Greek feta cheese
1 clove of garlic
fresh parsley and/or coriander
4 tablespoons of olive oil
2 on the vine tomatoes
chopped black olives
1 red onion
1 teaspoon of dried oregano
1 teaspoon of paprika
1/2 teaspoon of dried thyme
lemon juice
fresh ground pepper to taste
(no salt, since the feta is usually salty)

Mix feta, garlic, parsley, coriander, olive oil and all the spices using a food processor. Then, add the chopped tomato, onion and olives on top. Add some more extra virgin olive oil and lemon juice to it and keep refrigerated until use.

Bake pita bread wedges until crisp. You can now have them with the delicious olive oil feta tomato dip. :-)

Olive oil Hallloween dip

Ingredients:
1 lb pumpkin
1/2 cup of chopped cashews
1 clove of garlic
3 tablespoons of extra virgin olive oil
2 tablespoons of grated parmesan cheese
salt and pepper to taste

Remove skin and cut pumpkin into small pieces.
Add the extra virgin olive oil, salt and pepper and mix it all until the pumpkin is coated with the oil. Preheat the oven to 400 F and cook for 15 minutes or until the pumpkin is golden brown.
When cooked, mix the pumpkin with the garlic in a processor, then add chopped cashews and parmesan cheese and continue mixing. Serve either warm or at room temperature.

"Hot" olive oil dip

Ingredients:
1 cup of extra virgin olive oil
1/2 cup of crushed dried red (cayenne) pepper
1 clove of garlic
salt and pepper to taste

Pour the extra virgin olive oil in a pan. Add the crushed red pepper and finely chopped garlic. Add a pinch of salt and of freshly ground pepper. Mix with a wooden spoon. Heat at low to medium (ensure that you don't reach the oil's smoking point). Once bubbles of heat appear, cook for about 5 minutes. Let it cool down to room temperature and store the spicy oil in a glass bottle. Hot olive oil is great as a dip or on pizza. :-)

Hummus dip – Middle Eastern style

A perfect starter to an outdoor get-together.

Ingredients:
4 cloves of garlic, peeled
One 15 to 19 once can of chickpeas, rinsed and drained
2 tbsp tahini
1 tsp grated lemon zest
3 tbsp fresh lemon juice
3 tbsp olive oil
½ tsp salt, or to taste
1/8 tsp ground red pepper, or to taste
½ tsp paprika
2 tbsp chopped fresh cilantro (optional)
8 pitas

In a small saucepan over high heat bring 2 cups of water to a boil, add the garlic and boil, uncovered, for 3 minutes. Drain garlic and set aside to cool.

In food processor, puree garlic, chickpeas, lemon zest, tahini, lemon juice, olive oil, salt, ground red pepper and 2 tablespoons of water. Transfer hummus to a bowl or platter and sprinkle with paprika and cilantro (if desired).

To serve with pita:

Preheat BBQ to medium-high and grill pita for 1 to 2 minutes, turning once, until lightly browned. Cut each pita into 8 wedges and serve immediately with the hummus.

Serves 8

Guacamole dip

This is a very easy and fast recipe.

Ingredients:
4 ripe avocados, pitted and peeled
1 sweet white onion such Maui, finely chopped
1/3 cup finely chopped fresh cilantro (or coriander)
1 serrano chile, seeded and chopped
Juice of 2 limes
¼ cup olive oil
Salt and freshly ground black pepper

Preparation:

In a bowl, mash avocados with a fork. Stir in remaining ingredients, season to taste with salt and pepper. Mix well before serving.

Serves 4

Aioli dip

A very quick and time saving recipe.

Ingredients:
2 egg yolks
3 large cloves of garlic, crushed
4 tsp of lemon juice
1 cup light olive oil
Salt and white pepper

Preparation:

Place egg yolks in medium bowl and add garlic and 2 teaspoons of lemon juice. Whisk for 30 seconds until light and creamy.

Add the olive oil, one teaspoon at a time, whisking continuously. Increase the amount of oil as the mayonnaise thickens. Once all the oil has been added, stir in remaining 2 teaspoons of lemon juice and season with salt and while pepper to taste.

Makes about 1 cup.

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