Description
A flavorful and aromatic olive oil dip infused with garlic and herbs, perfect for pairing with warm, crusty bread. This simple yet delicious appetizer combines extra virgin olive oil with dried basil, oregano, rosemary, and a hint of red pepper flakes, enhanced optionally with Parmesan cheese and balsamic glaze for extra richness and tang.
Ingredients
Scale
Dip Ingredients
- ½ cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried rosemary, crushed
- ¼ tsp crushed red pepper flakes
- ¼ tsp freshly ground black pepper
- ¼ tsp kosher salt
Optional Garnishes
- Freshly grated Parmesan cheese for extra richness
- Balsamic glaze for a sweet and tangy twist
Instructions
- Prepare the Dip: In a small bowl, combine the finely minced garlic with dried basil, oregano, crushed rosemary, crushed red pepper flakes, freshly ground black pepper, and kosher salt to create a well-blended aromatic mixture.
- Add Olive Oil: Pour the extra virgin olive oil over the herb and garlic mixture, stirring thoroughly to ensure all the ingredients are evenly incorporated and the flavors start to meld.
- Let It Rest: Allow the dip to sit for 10 to 15 minutes at room temperature, giving time for the flavors to fully infuse into the oil, enhancing the taste of the dip.
- Serve: Pair the dip with warm, crusty bread such as baguette slices, focaccia, or ciabatta to enjoy a perfect appetizer or snack.
- Optional Garnish: For added depth of flavor, sprinkle freshly grated Parmesan cheese over the dip or drizzle with balsamic glaze just before serving.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- Letting the dip rest allows the herbs and garlic to infuse into the oil fully.
- Warm your bread slightly in an oven or toaster before serving for a better experience.
- You can adjust the amount of crushed red pepper flakes for less or more heat.
- The dip can be refrigerated for up to 3 days but is best enjoyed fresh.
