Summer Herbs Bread Dip

Servings: ½ Cup

Use dense, crusty breads for dipping. Out of fresh herbs? Substitute dried herbs, but just use half the amount.


  • ⅔ cup extra-virgin olive oil, divided
  • 2 large cloves fresh garlic, minced
  • 1 tablespoon each finely chopped fresh oregano and rosemary (use 1 ½ teaspoons of each if you only have dried herbs)
  • 2 tablespoons finely chopped fresh basil (or 1 tablespoon dried basil)
  • 1 teaspoon dried thyme
  • 1 tablespoon minced capers, optional
  • ½ teaspoon sea salt


  1. In an 8-inch skillet with Teflon™ nonstick coating, add ⅓ cup olive oil and cook stirring garlic until aromatic—about 40 seconds; don’t brown the garlic.
  2. Add the remaining olive oil and remove the pan from the heat.
  3. Use the back of a spoon to press the fresh herbs in a small bowl—or use mortar and pestle if you have one—to release their oils and flavors.
  4. Add capers and salt to the small bowl, if desired.
  5. Pour herb mixture into center of the pan; stir.
  6. Pour into a shallow dipping bowl or keep in the pan and sprinkle parsley and red pepper flakes on top for garnish.