Mediterranean Bread Dipping Oil
Description
A restaurant-style Mediterranean bread dip made with extra virgin olive oil, balsamic vinegar, fresh garlic and dried herbs. Ready in 5 minutes with no cooking.
Ingredients
- 1/2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, stir together the garlic, oregano, basil, red pepper flakes, salt and pepper.
- Add the 1/2 cup olive oil and stir. Let it rest 10 to 15 minutes if time allows.
- Pour onto a shallow plate and spoon the 2 tablespoons balsamic vinegar into the center.
- Serve right away with warm, crusty bread. Refrigerate leftovers within 2 hours.
Equipment
- Small Bowl
- shallow serving plate
Notes
For a Bonefish Grill-style dip, skip the balsamic and use 2 tablespoons fresh basil, 1 tablespoon fresh parsley and 1 tablespoon Parmesan. For a Bravo-style dip, top with grated Parmesan, an extra clove of garlic and crushed rosemary. Store leftovers in the fridge for up to 4 days.
Nutrition
Serving: 1ServingCalories: 167kcalCarbohydrates: 2gProtein: 0.2gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 100mgPotassium: 21mgFiber: 0.3gSugar: 1gVitamin A: 32IUVitamin C: 0.3mgCalcium: 13mgIron: 0.5mg