02 July, 2012

Herbed Olive Oil Bread Dipping Sauce

For an easy appetizer, slice bread like sourdough or foccacia, and place some of this sauce in a bread dipping dish. Just dip your bread!

Check your grocery or deli for 'just bake it' bread loaves. For the same or less price and about 15 minutes in your home oven, you can also enjoy the aroma of baking bread with this dipping sauce.

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Herbed Bread Dipping Sauce ingredients
Makes about 1/2 cup
For seasoning mix:
1 tsp crushed red pepper
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
1 tsp parsley flakes
1 tsp granulated garlic
1 tsp kosher or sea salt

For dipping sauce:
1/2 cup good quality extra virgin olive oil
2 tsps balsamic vinegar
1 tsp minced garlic (optional)

For serving:
Italian or French bread

Notes:  It's fine to mix the dry herbs together and store in an airtight container; however, it's best to mix the herbs with the olive oil, vinegar and minced garlic only in small batches that you will use within a week (view safety precautions).

I prefer to multiply the seasoning mix (x6) to have it easily available and because the herb flavors seem to mingle better. When pre-mixing the dried herbs, seriously shake the container and then measure out 3.5 Tbsp for each 1/2 cup olive oil used.

Flavorful, even if you don't add the minced garlic.

At least four hours before serving, combine all ingredients in a bowl or glass bottle (or cruet) for the flavors to mingle. Serve at room temperature.

Refrigerate any remaining amounts in a capped bottle after serving, and use within one week. Please take proper precautions because Botulism bacteria can grow in this type of environment, even in a sealed bottle.

Adapts Judy Castranova at Judy's Kitchen.  I re-wrote directions, researched food safety for our use.

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