Even with all of the constant carb bashing you hear in the news, I’ll be the first to admit that sometimes a nice chunk of crusty bread becomes a craving that’s difficult to ignore. So… I don’t. Here’s a tempting mixture of herbs, garlic and olive oil that is an amazing dip for breads.
I’ve also used it as a rub on pork tenderloin, flank steaks, chicken breasts, and with a little Parmesan, stirred into hot pasta.
Because there are so many different herbs, you can play around with the amounts to create the flavor you like the best. I enjoy a bit of spice, so I use a little more red pepper flakes and cut back on the salt.
Herb Dipping Oil
1 cup of extra virgin olive oil
2 teaspoons crushed red pepper
2 teaspoons fresh, ground black pepper
2 teaspoons dried oregano
2 teaspoons basil
2 teaspoons parsley flakes
2 cloves minced garlic
1 teaspoons kosher salt (or to taste)
Combine all ingredients in a air-tight jar, shaking gently to disperse the herbs evenly.
Depending on your tastes, you can use light olive oil, or substitute part canola or other vegetable oil.
*Linking up with Michelle, at Honesty and Truly’s Tasty Tuesday
Thin spiral notebook 
That looks so delicious! I’ll have to think of something flat to try it on since bread and I are not friends. It hates me!
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This is also a wonderful marinade on vegetables liked sliced zucchini or tomatoes. It would be awesome on a caprese salad with mozzarella.
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mmmmm, i can almost smell it here
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Exactly, nothing like this any time. The nutty oil and mix of spices, all working to soften even the toughest crustiest loaf.
Ok now I am doing this. 😉
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Ohhh, that looks so yummy!!
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The one thing I will never swear off in dieting is good crusty bread and olive oil. Those last few pounds aren’t worth giving up paradise.
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That sounds yummy! I am going to have to try that!
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