This dill pickle bread dipping oil is an effortless, umami-rich choice for easy entertaining — perfect for pickle lovers. Serve it with a pile of warm bread, like chili cheese focaccia, and watch it disappear fast.
Dill can be tricky: too much overwhelms, but the right amount creates a bright, fragrant note. Paired with briny pickles, dill becomes balanced and more subtle — the pickle’s acidity and salt smooth the herb’s intensity and highlight its best qualities.
This quick dipping oil is one of my favorite appetizers. It’s tangy from the pickles, creamy from crumbled feta, and finishes with a hint of heat from red pepper flakes. It’s addictive and comes together in minutes.
Beyond bread service, this oil is great drizzled over grilled meats (miso-grilled or harissa-honey chicken are excellent matches), spooned onto burgers (try it on lamb burgers), used as a fast salad dressing or a no-cook pasta sauce. It also makes a lovely garnish for other dips, such as spinach and feta dip, green goddess or hummus.
Ingredients
- Olive oil. Use a good-quality extra-virgin olive oil, since it forms the base of the dip.
- Dill pickles. Choose your favorite jarred pickles or make quick pickles at home.
- Garlic. A clove or two adds depth; omit if you prefer a milder flavor.
- Feta. Crumbled feta brings a creamy, salty contrast that complements the pickles, but it’s optional.
How to make it
This recipe is extremely simple: add all ingredients to a bowl and stir until combined.
Pro tip: Mix the oil directly in the bowl or shallow plate you plan to serve it in to save on washing up.
Got a question?
Homemade quick pickles are easy: slice a cucumber into 1/4″ rounds and pack them into a clean glass jar. In a small pan combine 1/2 cup water, 1/2 cup white wine vinegar, 1/2 tablespoon salt, a handful of fresh dill, a couple of sliced garlic cloves, 1 teaspoon red pepper flakes, 1 teaspoon coriander seeds and 1 teaspoon black peppercorns. Warm until the salt dissolves (do not boil), then pour the hot brine over the cucumbers. Let cool and refrigerate; they’re ready to use after about 30 minutes.
Yes. This oil keeps well in the refrigerator for up to 10 days. The olive oil may solidify when chilled — bring it to room temperature before serving so it loosens and the flavors shine.
Fresh bread is ideal — focaccia, rosemary-parmesan loaf, soft garlic flatbreads or a good sourdough. Pile on torn pieces and dip away.
Watch how to make it
Four more dipping oil variations to try
If you try this recipe, I’d love to hear how it went — leave a rating or comment below and tag @DishedByKate if you post a photo.
Dill Pickle Bread Dipping Oil
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- Author: Kate Phillips
- Total Time: 5 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This dill pickle dipping oil is an easy, flavor-packed appetizer that pairs beautifully with warm bread such as chili cheese focaccia.
Ingredients
- 1/2 cup olive oil
- 1/2 cup dill pickles, finely chopped
- Handful of dill, chopped
- 1 garlic clove, crushed
- 1 teaspoon red pepper flakes
- 1/4 cup feta, crumbled (optional)
Instructions
- Mix the oil. In the bowl or shallow plate you’ll serve from, combine the olive oil, chopped pickles, chopped dill, red pepper flakes, crushed garlic and crumbled feta. Stir until well combined.
- Serve. Offer with a big selection of fresh bread — focaccia, garlic flatbreads or sourdough work especially well.
Notes
Storage: Store leftovers in the refrigerator for up to 10 days. The oil may solidify when chilled; let it come to room temperature before serving.
Ingredient notes: Use your favorite dill pickles or make quick pickles at home. Feta adds a creamy, salty element but can be omitted.
Quick pickles: Slice 1 cucumber into rounds and pack into a large jar. Heat 1/2 cup white vinegar with 1/2 cup water, 1/2 tablespoon salt, a handful of dill, 3 sliced garlic cloves, 1 teaspoon coriander seeds, 1 teaspoon red pepper flakes and 1 teaspoon black peppercorns until the salt dissolves. Pour over the cucumbers, let sit 30 minutes, then refrigerate.
- Prep Time: 5 minutes
- Category: dips
- Method: no cook
- Cuisine: American