I dip, you dip

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

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