There’s nothing easier for entertaining than a simple bread dipping oil, and this dill pickle version is a delightful, umami-packed option for pickle lovers. Serve it with a big pile of fluffy chili-cheese focaccia or your favorite crusty bread and watch it disappear.
Dill is one of those herbs that can easily go from subtle and magical to overpowering if used excessively. Paired with the sharp, briny notes of dill pickles, however, it calms down and gives you a nuanced, savory flavor beneath the surface. This dipping oil balances pickle tanginess with creamy feta, a touch of heat from red pepper flakes, and fragrant dill for a spread your guests will keep returning to.
Beyond serving as a bread dip, this oil is versatile: drizzle it over grilled chicken or lamb, spoon it onto burgers, toss it with a quick no-cook pasta, or use a little as a finishing garnish for other dips. It’s a great way to add bright, salty, and tangy notes to many dishes.
Ingredients
- Olive oil (½ cup) — use a good-quality extra-virgin olive oil as the base for flavor and mouthfeel.
- Dill pickles (½ cup), finely chopped — pick your favorite brand or use homemade quick pickles.
- Fresh dill, a handful, chopped — adds brightness; adjust to taste.
- Garlic (1 clove), crushed — optional but recommended for depth.
- Red pepper flakes (1 teaspoon) — for a gentle kick; reduce or omit if you prefer mild.
- Feta (¼ cup), crumbled — creamy and salty, it rounds out the oil (optional).
How to make it
This recipe is extremely simple. Combine the ingredients and stir until they are well distributed. A shallow, lipped plate or small bowl is ideal for mixing and serving.
- Mix the oil: In the plate or bowl you plan to serve from, add the olive oil, chopped pickles, chopped dill, red pepper flakes, crushed garlic, and crumbled feta. Stir until combined.
- Serve: Offer with a platter of warm or room-temperature bread. Sourdough, focaccia, soft flatbreads, or any crusty loaf all work beautifully.
Got a question?
Homemade quick pickles are easy. Slice a cucumber into 1/4-inch rounds and pack them into a clean glass jar. In a small pan, combine 1/2 cup water, 1/2 cup white wine vinegar (or white vinegar), 1/2 tablespoon salt, a handful of dill, 2–3 sliced garlic cloves, 1 teaspoon red pepper flakes, 1 teaspoon coriander seeds, and 1 teaspoon black peppercorns. Warm the mixture just until the salt dissolves—do not boil. Pour the brine over the cucumbers, let cool, then refrigerate. They’ll be ready in about 30 minutes and keep in the fridge for weeks.
Yes. The dip keeps well in the refrigerator for up to 10 days. The oil may solidify when chilled; bring it back to room temperature before serving so it loosens and the flavors open up.
Fresh bread is the classic pairing. Try chili-cheese focaccia, rosemary-parmesan bread, soft garlic flatbreads, or a good sourdough. It’s also great spooned over grilled meats, into burgers, or mixed into salads and pasta as a quick dressing.
Watch how to make it
A short video demonstration can make this even easier to follow. If you prefer visual instructions, play a quick clip showing the simple mixing steps and serving suggestions.
Four more dipping oil variations to try
If you make this recipe, I’d love to hear how it went. Leave a rating and a comment or share a photo of your version—seeing your recreations always makes the day brighter.
Recipe: Dill Pickle Bread Dipping Oil
Author: Kate Phillips
Prep Time: 5 mins Total Time: 5 mins Servings: 10
Course: Dips Cuisine: American
Ingredients
- ½ cup olive oil
- ½ cup dill pickles, finely chopped
- Handful of dill, chopped
- 1 garlic clove, crushed
- 1 teaspoon red pepper flakes
- ¼ cup feta, crumbled
Method
- Combine olive oil, chopped pickles, dill, red pepper flakes, crushed garlic, and feta in a shallow lipped plate or small bowl. Stir until evenly mixed.
- Serve with warm bread or use as a finishing drizzle for grilled meats, burgers, salads, or pasta.
Notes
Storage: Store leftovers in the refrigerator for up to 10 days. The oil may solidify when chilled—bring it back to room temperature before serving.
Ingredient tips: Use your favorite dill pickles or make quick pickles at home. Feta is optional but adds a creamy, salty balance.
Quick pickles: Slice one cucumber and pack into a jar. Warm ½ cup white vinegar, ½ cup water, ½ tablespoon salt, a handful of dill, 3 sliced garlic cloves, 1 teaspoon coriander seeds, 1 teaspoon red pepper flakes, and 1 teaspoon black peppercorns just until the salt dissolves. Pour over cucumbers, cool, and refrigerate for at least 30 minutes.