Crispy Loaded Olive Oil Dip – Peak Summer Eating
This Crispy Loaded Olive Oil Dip is the peak of summer eating. After making it dozens of times, I’ve discovered the trick to getting that perfect crispy top. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Garlic Bread and Easy Pasta Salad.
Why This Crispy Loaded Olive Oil Dip – Peak Summer Eating Is Pure Comfort
- Crispy, golden topping
- Packed with flavor
- Better than takeout
- Easy to make
What You'll Need for Crispy Loaded Olive Oil Dip – Peak Summer Eating
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- olive oil
- breadcrumbs
- garlic
- parmesan cheese
- mozzarella cheese
- salt
- pepper
- red pepper flakes
- Optional: chopped parsley
- Optional: crushed red pepper
📝 Ingredient Notes
- breadcrumbs: Use plain, unseasoned breadcrumbs for the best flavor.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures even breadcrumb texture → See on Amazon
- Baking sheet — Even heat distribution for crispy topping → See on Amazon
How to Make Crispy Loaded Olive Oil Dip – Peak Summer Eating
- Prepare the breadcrumb mixture: In a food processor, combine breadcrumbs, garlic, parmesan, salt, and pepper. Pulse until well combined.
- Assemble the dip: In a bowl, mix olive oil, salt, and pepper. Add the breadcrumb mixture and stir until well coated. Transfer to a baking dish and top with mozzarella.
- Bake: Bake at 400°F (200°C) for 20-25 minutes or until golden and bubbly.
Cook's Tips for Perfect Crispy Loaded Olive Oil Dip – Peak Summer Eating
- Common mistake and fix: Don't overcrowd the baking dish. Use a 9×9-inch dish for the best results.
- Tip: For extra crispiness, broil for 1-2 minutes after baking.
- Tip: Serve with garlic bread or crostini for dipping.
Storing & Reheating Crispy Loaded Olive Oil Dip – Peak Summer Eating
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the breadcrumb mixture up to 1 day ahead.
Freezing Crispy Loaded Olive Oil Dip – Peak Summer Eating
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Microwave for 1-2 minutes, then crisp under the broiler.
Recipe Notes
- Chef tip: Use good quality olive oil for the best flavor.
- Best substitution: Substitute mozzarella with feta or goat cheese for a different flavor profile.
- Make-ahead: Prepare the breadcrumb mixture up to 1 day ahead.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the topping isn't crispy enough, broil for an additional 1-2 minutes.
Want to level up this recipe?
Cast iron skillet — Even heat distribution for perfect crispiness → Check price on Amazon
Crispy Loaded Olive Oil Dip – Peak Summer Eating
Ingredients
Main Ingredients
- olive oil
- breadcrumbs
- garlic
- parmesan cheese
- mozzarella cheese
Seasonings
- salt
- pepper
- red pepper flakes
Optional Toppings
- chopped parsley
- crushed red pepper
Instructions
- Prepare the breadcrumb mixture: In a food processor, combine breadcrumbs, garlic, parmesan, salt, and pepper. Pulse until well combined.
- Assemble the dip: In a bowl, mix olive oil, salt, and pepper. Add the breadcrumb mixture and stir until well coated. Transfer to a baking dish and top with mozzarella.
- Bake: Bake at 400°F (200°C) for 20-25 minutes or until golden and bubbly.
Notes
- Chef tip: Use good quality olive oil for the best flavor.
- Best substitution: Substitute mozzarella with feta or goat cheese for a different flavor profile.
- Make-ahead: Prepare the breadcrumb mixture up to 1 day ahead.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the topping isn't crispy enough, broil for an additional 1-2 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Microwave for 1-2 minutes, then crisp under the broiler.
- Make ahead: Prepare the breadcrumb mixture up to 1 day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 30g
- Carbs: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 25mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Loaded Olive Oil Dip – Peak Summer Eating FAQs
Prepare the breadcrumb mixture up to 1 day ahead. Assemble and bake just before serving.
Overcooking can make the dip dry. Keep an eye on it and remove from the oven when golden and bubbly.
Not recommended for freezing as the texture may become soggy.
Yes, cook at 375°F (190°C) for 10-15 minutes or until golden and crispy.
Loaded olive oil dip has a crispy, golden topping and is baked, while hummus is a smooth, chilled spread.
A Warm Final Note
I can’t wait for you to try Crispy Loaded Olive Oil Dip – Peak Summer Eating and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
