Description
A delightful and versatile olive oil bread dip, infused with garlic, herbs, and a hint of spice, perfect for serving with freshly baked bread.
Ingredients
Scale
- 1 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly baked bread (like ciabatta or baguette) for serving
Instructions
- In a medium-sized mixing bowl, pour in 1 cup of extra virgin olive oil.
- Add 2 tablespoons of balsamic vinegar to the bowl.
- Squeeze in 1 tablespoon of fresh lemon juice.
- Toss in 2 cloves of minced garlic.
- Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried basil.
- Add 1 teaspoon of crushed red pepper flakes, adjusting to taste.
- Season with salt and freshly ground black pepper to taste.
- Whisk everything together until well combined.
- Cover the bowl with plastic wrap or transfer to a jar with a lid and let it sit at room temperature for at least 30 minutes, or refrigerate for a few hours or overnight.
- Prepare your bread by slicing it and preheating the oven to 350°F (175°C).
- Drizzle olive oil over the sliced bread and bake for 10-15 minutes until golden brown and crispy.
- Transfer the dip to a serving bowl, garnish with parsley, and serve with the warm bread.
Notes
- This dip can be made ahead of time and stored in the refrigerator for up to a week.
- Customize the herbs and spices to your liking; fresh herbs can be used instead of dried.
- Consider adding grated Parmesan cheese or a splash of lemon zest for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes