Easy Balsamic Bread Dip made with seven basic ingredients and served with your favorite crusty bread. This bread dip is ALWAYS a hit at parties.
I have a few go to “dips” whenever i’m hosting a party and this is one of them.  Recently I included it as part of a charcuterie board along with 5 minute salsa and easy vegetable dip!
Baguette bread slices and a bowl of bread dip on a plate.

Our wonderful family friend is a whiz in the kitchen and it was always a happy day growing up when she came delivering leftover dinner for the Bailey clan to sample! She originally invented this dip as a copycat version of our favorite bread dip from Grappa on Main Street in Park City. It is so bold and flavorful! It has since become a staple appetizer for family dinners, parties, or any occasion.

What I LOVE about this bread dip:

  1. It’s Easy! So easy that you just add these 7 ingredients to a food processor and combine.  That’s it!  No chopping or other prep work required!
  2. It’s Unique– this bread dip is a stand-out and guests always ask for the recipe!

How to Make Balsamic Bread Dip:

Gather your ingredients:

  • Garlic
  • Mayonnaise
  • Greek Yogurt
  • Balsamic vinegar
  • Fresh rosemary
  • Olive oil
  • Salt and pepper

Bread dip ingredients including mayonnaise, Greek yogurt, balsamic vinegar, garlic cloves, olive oil and fresh rosemary.

Mix: Add all of the ingredients to a food processor or blender and mix until smooth.

Bread dip mixed together in a food processor.

It’s easy to prepare the bread dip in advance (1-2 days is fine!) and I think it tastes even better when the flavors have had a chance to blend.

Hand dipping a piece of bread into dip.

Serve balsamic bread dip with Quick and Easy,  No Knead Bread!

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A bowl of balsamic bread dip on a plate with a sliced baguette.
Prep 5 minutes
Total 5 minutes
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  • 5 cloves garlic
  • 1/4 cup mayonnaise
  • 1/4 cup Greek Yogurt
  • 2 tablespoons balsamic vinegar , or more to taste
  • 1 small sprig fresh rosemary , finely chopped, or more to taste
  • 1 Tbsp olive oil
  • Salt and pepper , to taste


  • Blend in food processor until smooth.
  • Serve with your favorite crusty bread, like my easy no-knead Artisan Bread.


This bread dip will keep for up to one week, stored in the refrigerator.


Calories: 352kcalCarbohydrates: 18gProtein: 7gFat: 28gSaturated Fat: 5gCholesterol: 12mgSodium: 451mgPotassium: 96mgFiber: 1gSugar: 9gVitamin C: 5mgCalcium: 93mgIron: 1mg

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RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe in August 2010. Updated December 2019.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Hi there! Wanted to make this but am really trying to keep the fat down. Do you think I could use reduced fat mayo? Even for half of the mayo portion perhaps? Or all Greek yogurt and no mayo? Just curious if you’d tried any of that or had thoughts on it. Thanks so much!

  2. 4 stars
    I’m wondering if the measurements are accurate? With only a 1/4 C each of Mayo & Yogurt – that doesn’t make much dip. I upped it to 1/2C of each and it was still pretty garlicky! Added another tablespoon or two of mayonnaise and it mellowed that flavors. Great recipe though and love the simplicity! Thank you

      1. 4 stars
        This dip is good but I should have read the comments. It is way too strong with all the garlic and I love garlic. Next time I would reduce to 1-2 cloves.

  3. Wonder if it could be slathered on a loaf of sliced bread then wrapped in foil to heat in oven? Usually make garlic bread, but balsamic dip could be a new great recipe.

  4. 5 stars
    Made this today, exactly as written. I love it. The garlic and vinegar leave a little zing on the tongue that makes you want to keep eating. Thank you for sharing!

  5. 4 stars
    I made this and used two clothes of garlic, which was plenty, since there’s only one cup of other ingredients five clothes of garlic would be way too much and too strong, I also used a good balsamic vinegar from Modena

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