If you’re lactose intolerant, or just want to lay off the butter, dipping oils are the perfect way to enjoy eating your crusty bread. And olive oil is a healthy fat.
I actually make this dipping oil two ways. One with parmesan cheese and one without. This one is without the cheese just because the day I made it, everyone wanted it that way. If you want to try it both ways, you can make it without the parmesan, but towards the end of the bottle, add a bit of cheese to sample that version. We like both.
For Christmas, I’m going to buy the giant bottle of olive oil from Costco, along with the giant bottle of balsamic vinegar. My plan is to bottle this dipping oil and give it to friends during the holidays. It would be cute to give it with a small baguette of sour dough bread, too. Maybe add wine? We’ll see. Makes a thoughtful hostess gift, too.
Makes about 1½ cups
- 1 cup olive oil
- ½ cup balsamic vinegar
- 1½ T dried basil
- ¾ tsp. salt
- ½ tsp. pepper
- ½ tsp. dried garlic flakes
Combine all the ingredients and mix well. Put into a bottle with a tight cap or cork. Shake before serving.
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