Swap out Butter for These Savory Dipping Sauces That Require No Cooking

Good olive oil and balsamic vinegar blended with an assortment of other flavorful ingredients is so much more interesting than butter.

Creative olive oil combinations have taken the place of butter as an accompaniment to bread. Dreamstime/TNS

Today you can find artisan bread available from high-end bakeries in stores like Trader Joe’s. Seeded loaves, flattened focaccia rectangles, walnut, sourdough and brioche are just a few of the amazing array of fresh breads available today. Butter is traditionally served alongside bread, but things have changed. The Italian influence of serving olive oil instead of butter with bread has caught on in the states, where it is often served instead of butter.

I prefer the fruity flavor of olive oil with bread. The simplest mix is a small bowl filled with olive oil and then balsamic vinegar is poured in the center. Even more delicious are blending different flavors together, as in the recipes below.

One has a sweet background flavor with dried cherries. The other has a spicy combination of olives, sun-dried tomatoes and anchovy with a dab of hot chile paste. I like to serve small bowls of each for my guests to try. It is usually a conversation starter.

As the summer heats up, you’ll appreciate how easy these are to prepare—no cooking required, and Seriously Simple for sure.

I like to serve these sauces in small glass bowls with a spoon for people to help themselves. Make sure to have an assorted bread basket along with bread plates at each setting. You can also try these versatile sauces on grilled chicken, fish or vegetables. I’ve even tried them as a sauce for pasta and as a drizzle on my favorite greens. Meyer lemon-flavored olive oil offers a slightly sweet yet tart flavor to the oil. Note: If you can’t find it, add a bit of lemon juice and zest to the oil and continue with the recipe. Make sure to select a good quality extra-virgin olive oil here.

These sauces accompanying your favorite bread are a tasty beginning to any American or European meal. A glass of chilled rose, sauvignon blanc or prosecco would be a refreshing pairing. Enjoy!

Lemony Cherry Olive Sauce

Serves 4 to 6

• 1/2 cup Meyer or other lemon olive oil (or see previous note if unavailable)
• 2 tablespoons good quality balsamic vinegar
• 2 garlic cloves, ends removed and sliced into very thin slivers
• A few sprigs of fresh thyme leaves (lemon thyme is my preferred herb)
• 2 tablespoons chopped kalamata or green olives
• 2 tablespoons chopped dried cherries
• Freshly ground black pepper

1. Combine all the ingredients in a small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread.

Advance preparation: This can be made up to one week ahead, covered in an airtight container, and kept at room temperature

Anchovy, Sun-Dried Tomato and Tapenade Sauce

Serves 4 to 6

Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.

• 1/2 cup fruity olive oil
• 2 tablespoons good quality balsamic vinegar
• 2 tablespoons chopped anchovies, (I prefer white anchovies, if you can find them)
• 2 tablespoons store-bought green or black tapenade
• 2 tablespoons chopped oil-packed sun-dried tomatoes
• 1/4 to 1/2 teaspoon hot sauce or spicy chile paste, or to taste

1. Combine all the ingredients in a small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread.

Advance preparation: This can be made up to one week ahead, covered in an airtight container and refrigerated. Return to room temperature before serving.

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