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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Cups 162g Recipe makes 1 3/4 Cups) The following items or measurements are not included below: 1/2 cup balsamic vinegar |
||
| Calories 1230 | ||
| Calories from Fat 1185 | (96%) | |
| Amount Per Serving | %DV | |
| Total Fat 131.7g | 202% | |
| Saturated Fat 22.0g | 110% | |
| Monounsaturated Fat 92.5g | ||
| Polyunsaturated Fat 13.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 1105mg | 46% | |
| Potassium 133mg | 3% | |
| Total Carbohydrate 4.9g | 1% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 0.4g | ||
| Protein 11.8g | 23% | |
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Dipping Oil for Bread
By: Hey Jude
Jan 23, 2004
I could eat an entire loaf of bread dipped in this tasty oil!! This is a versatile recipe, adjust the herbs and spices to your taste. This can be kept in the fridge for up to a month, bring it to room temperature and stir it before serving.
1 3/4 Cups
Ingredients
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup grated parmesan cheese
- 1 1/2 tablespoons dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4-5 cloves garlic, minced
- crusty bread
Directions
1
In a jar with a lid, combine oil, vinegar, cheese, basil, salt, pepper and garlic; stir, or cover and shake to blend ingredients.2
Pour into small, shallow bowls or rimmed plates.3
Slice or tear bread into pieces and dip into oil to eat.
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- Course > Appetizers > Dips
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- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Refrigerator
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- Preparation > Technique > No Cook
- Occasion > Dinner Party
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- Occasion > Taste/Mood > Comfort Food
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Featured Reviews for This Recipe
From: CaramelPie
On Aug 23, 2008
This was yummy! I did like it better with using only 1/2 of the vinegar, so that's the way I'll make it from now on. Thanks for posting.
From: Bonnie G #2
On Aug 12, 2008
Oh Jude, this was so good and easy to make. I used the exact measure and did not cut back on the vinager as we like the bite of balsamic. As we're currently residing in Milan, Italy served it with crusty Italian bread prior to a dinner of parmasian chicken, and a great bottle of red Italian wine. A dinner to remember. Thanks for posting.
From: Sherribabi
On Aug 28, 2005
This dipping oil is wonderful. It is very similar to an oil that we get at a local resturant. I will cut back on the vinegar the next time I make it because the taste was a little too strong. This oil tastes better after sitting in the refrigerator a few days.
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