Recipe by Jill
"They serve this dip at the more elite Italian restaurants and I think I have finally mastered it! It tastes great with French bread and makes a good salad dressing too! Try it next time you have some Italian food!"
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crushed dried oregano
fresh ground black pepper, to taste
I chose not to use this as a dip, I actually used it as a salad dressing for Greek Garbanzo Bean Salad. This was exactly what I was looking for. It was an excellent addition to my salad. The longer it sits, the better it gets. VERY good and insanely simple. I'll use this "dressing" recipe again. NOTE: I cannot stress enough how important it is to use a quality balsamic. Mine pours out almost like molasses and the flavor is incredible. Using a cheaper balsamic will give you inferior results. Trust me.
This was just okay for us. I made the recipe as written. Although the dip was flavorful, we felt there was too much garlic and oregano added which tasted very spicey. Maybe we are just used to the olive oil dip at the restaurants that they pour from a bottle and the spices are marinating in the bottle, not ending up on the bread. I will try again making adjustments to the oregano and garlic.
Fabulous! This makes a great appetizer served with warm italian bread. I love to get this in restaurants and it was nice to be able to do this at home. I decreased the amount of balsamic vinegar (and I love balsamic). I also used minced garlic from a jar. I added a little kosher salt and if you like a little kick try adding 1/4 tsp. of crushed red pepper flakes.
We really enjoyed this. I found this at the last minute when i decided I wanted a dipping sauce for my fresh baguettes for a dinner party. I was searching for the recipe I usually used, but this new one caught my eye and I decided to give it a whirl (I love trying new recipes w/just a few reviews)! I followed the recipe (w/the exception of subbing pre-minced garlic for fresh pressed), but I split it on 3 saucer sized plates. TY for a great recipe, Jill!
Awesome dipping oil for bread. I used the left over oil and bread to make the most delicious croutons. Take left overs a put into a gallon sized zip bag. Shake to cover bread evenly. Place on a cookie sheet under a low broil. Broil for about 1 minute on each side. YUM!
Yum, we really liked this. Very flavorful. Might be a tad too much balsamic for me, but that's easy to adjust. I'm a garlic nut, so you can't have enough IMO. I used my garden grown, dried oregano and more fresh parm. I even used some of this mixture in my Garlic & Herb Cream Cheese stuffed mushrooms.
I found this recipe after looking for a bread dip. I have a heart condition and shouldn't have bread and butter so this fit the doctor's bill. I didn't measure the ingredients, mixed them all together, omitted the cheese and added oregano (I love oregano) and it was great. I would recommend this to all who are eating a heart healthy diet. But be sure to use whole grain bread.
This was Okay. I did not add as much garlic...5 cloves just seemed extreme (cut to 2). Make sure you use a really good olive oil and balsamic vinegar for the best taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Olive Oil Dip for Italian Bread
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 129
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