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Olive Oil Bread Dip

Description

I had a version of this in a restaurant in downtown Portland (maybe in the Benson hotel?). I begged the waiter for the recipe - it was crazy good. My notes were a bit too vague for this recipe cook. That version did not have cheese...

Ingredients

  • ⅓ cup cold-pressed, extra virgin olive oil
  • 1 tablespoon fresh finely chopped basil
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon freshly crushed black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fresh minced garlic
  • 2 teaspoon Freshly grated parmesan cheese
  • 1 tablespoon aged balsamic vinegar

Directions

  1. Pour olive oil into a small serving bowl or plate.
  2. Add Italian seasoning, garlic, basil, red pepper flakes, black pepper, fresh basil, parmesan cheese and salt.
  3. Before serving, drizzle balsamic vinegar into the bowl.
  4. Serve with warm crusty bread. Enjoy!

Notes

Don’t use a jar of minced garlic. Use fresh cloves and mince them at home. It makes difference.
Shred your own Parmesan cheese. Pre-shredded cheeses are coated in some weird stuff. So skip pre-shredded.

Very important – Use the best quality EVOO (Extra virgin olive oil) for the recipe.

Feel free to adjust any of the spices and herbs to your liking. You can easily play around with this recipe. You will never go wrong.

Chop basil as finely as possible.

You can use freshly squeezed lemon juice too.

Source

Deb M. from: https://www.cookingcarnival.com/olive-oil-bread-dip/