This dip makes a deeply convincing argument that antipasto counts as dinner.
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There’s a very specific category of food that makes you want to spend the evening standing in the kitchen with good bread and a glass of wine instead of making a proper meal. Anything involving different types of olives, marinated artichoke hearts, cheese and olive oil tends to fall squarely into that category for me.
After seeing this trend all over Instagram, I knew I needed to try it for lunch. With the weather warming up, a bowl full of fresh antipasto ingredients made into a dip sounded like a no-brainer. I’ve always maintained that I could happily survive on fresh crusty bread, salty cheese and anything glossy with olive oil. This dip offered all three in one!
What is loaded olive oil dip?
Loaded olive oil dip has the same charm as a good antipasto platter. It starts with olive oil and vinegar poured into a shallow dish, then the whole thing gets covered in olives, artichokes, cheese, herbs and other briny, marinated things until there’s hardly any oil visible underneath. From there, it’s tossed and scooped up with torn bread while everyone involved quietly abandons any intention of eating a normal dinner afterward.
Part of the appeal is that there doesn’t seem to be one correct version. Some people lean heavily into Italian deli territory with cured meats and roasted red peppers, while others keep things simpler with herbs, flaky salt and good olive oil. It also feels especially perfect for summer. Very little actual cooking is involved; it comes together in minutes, and it somehow manages to feel both casual and a little luxurious at the same time.
How to Make Loaded Olive Oil Dip
For my version, I used Laudemio olive oil, which is one of those ingredients that makes you understand why people become olive oil evangelists. I added balsamic vinegar, marinated artichoke hearts, tomatoes, capers, a spicy olive mix from Lindsay—my favorite olive brand for obvious reasons—fresh basil, lemon juice, freshly cracked black pepper, pine nuts, plus both feta and mozzarella cheese because I’m an adult, and I have free will.
Start by pouring olive oil and a splash of balsamic vinegar into a shallow bowl or plate with a little rim. From there, scatter over your toppings. I roughly chopped the artichokes and olives, quartered the tomatoes and added everything else directly over the oil, finishing with lemon juice and cracked pepper, then tossing to combine. Serve it with toasted sourdough, rosemary focaccia or any sturdy bread that can withstand the mixture without collapsing halfway through.
It’s difficult to think of another recipe this simple that feels this satisfying to eat. And the best part is, there really doesn’t seem to be a wrong way to do it. As long as there’s good olive oil, good bread and a pile of salty, marinated ingredients involved, the rest tends to take care of itself.
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