Spoon 1 teaspoon of olive oil from the dipping sauce (just the oil) into the baking sheet and spread the oil on the entire inside surface. Place the parchment in the bottom of the …
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In a small bowl whisk together, olive oil, dried marjoram, salt, black pepper, and red pepper flakes, if desired. Mix well. Set aside for about 10 minutes, allowing for flavors to develop. Drizzle balsamic vinegar when serving. Yield: This Bread Dipping Oil recipe makes about ¼ cup, or 4 servings, 1 tablespoon each.
This bread dipping oil is the best concoction of herbs, garlic, and of course, rich, flavorful olive oil. It makes a lot, but it stores well in the fridge for about a week. If you want to extend the shelf life further, leave out the fresh garlic and just add that when you’re ready to use it.
But you can make olive oil and balsamic vinegar bread dip with balsamic vinegar as well. If you decide to go with balsamic vinegar, simply use a tablespoon of balsamic in place of freshly squeezed lemon juice. A traditional olive oil dipping dish is made with grated Parmesan cheese.
You’re the best! Grab a baguette and your favorite extra virgin olive oil to make this delicious garlic + herb bread dip! This Carraba’s bread dip copycat is packed with flavor and oh-so-easy to make! Grab an entire bulb of garlic and slice a little less than 1/4 of the top off, just enough to expose the cloves.