- 1 tablespoon dried minced garlic
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- ADDITIONAL INGREDIENTS (for each batch):
- 1 tablespoon water
- 1/2 cup olive oil
- 1 French bread baguette (10-1/2 ounces)
- In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches (1/4 cup total).
- To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add oil and stir. Serve with bread. Yield: 1/2 cup per batch.
Originally published as Herb Mix for Dipping Oil in Taste of Home Cooking School Collection Winter 2008, pdemo
Reviews for Olive Oil Dip
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Reviewed Jun. 25, 2012
Delicious! Will definantly keep it on hand. I used paprika instead of pepper flakes. Nice zip!
Reviewed Dec. 22, 2011
Was told it was better than they had in expensive Italian restaurants.
Reviewed Aug. 20, 2010
very tasty and easy to make
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