Balsamic Bread Dip

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

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

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.

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

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Balsamic Bread Dip

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.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Calories: 352kcal

Author: Lauren Allen

Ingredients

• 5 cloves garlic
• 1/4 cup mayonnaise
• 1/4 cup Greek Yogurt
• 2 tablespoons balsamic vinegar , or more to taste
• 1 small spring fresh rosemary , finely chopped, or more to taste
• 1 Tbsp olive oil
• Salt and pepper , to taste

Instructions

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

Notes

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

Nutrition

Calories: 352kcal | Carbohydrates: 18g | Protein: 7g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 451mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin C: 5mg | Calcium: 93mg | Iron: 1mg

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HAVE YOU TRIED THIS RECIPE?!

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