Lemon-Rosemary Infused Olive Oil Bread Dip
A fragrant dipping oil combining olive oil, fresh rosemary, and bright lemon zest to accompany crusty bread for a simple appetizer. This Mediterranean-inspired snack recipe (vegan, gluten free), ready in about 5 minutes, blends extra virgin olive oil, fresh rosemary, lemon zest into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 240 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup extra virgin olive oil
- 1 tbsp, finely chopped fresh rosemary
- 1 tsp lemon zest
- 1 clove, minced garlic clove
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, combine 1/2 cup extra virgin olive oil with 1 tbsp finely chopped fresh rosemary, 1 tsp lemon zest, and 1 minced garlic clove.
- Step 2: Stir in 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until well blended.
- Step 3: Let the mixture sit at room temperature for 15 minutes to allow the flavors to infuse.
- Step 4: Serve the oil dip alongside warm crusty bread for dipping.
